Quick Potato Salad

 

1

box Betty Crocker® Seasoned Skillets® hash brown potatoes

4

cups hot water

2

teaspoons dried chopped onion

1

teaspoon salt

1/2

cup mayonnaise or salad dressing

1

tablespoon Dijon mustard

1

medium celery stalk, thinly sliced (1/2 cup)

1

tablespoon chopped pimiento-stuffed olives

2

hard-cooked eggs, chopped

Seasoned salt to taste

Pepper to taste

• 1 In 2-quart saucepan, heat potatoes, hot water, onion and salt to boiling; reduce heat. Cover and simmer 5 minutes; drain. Rinse with cold water until potatoes are cool; drain thoroughly.
• 2 In large bowl, stir together mayonnaise and mustard. Add potatoes and remaining ingredients; toss until coated. Cover and refrigerate at least 1 hour until chilled.