Quick Potato Salad

Quick Potato Salad

A purchased hash brown mix is the base for this picnic classic.

Prep Time

15

Minutes

Total Time

1:25

Hr:Mins

Makes

5

servings

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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use another mustard variety such as honey or stone-ground to give this salad a slightly different flavor twist.
Success
Cook up this easy 'tato salad before firing up the grill, and it will be chilled by the time the burgers are done! If you like, sprinkle with paprika, chopped dill weed or fresh parsley before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 180 ),
  • Total Fat 20 g
    • (Saturated Fat 3 1/2g,),
  • Cholesterol 100 mg;
  • Sodium 890 mg;
  • Total Carbohydrate 26 g
    • (Dietary Fiber 2 g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1/2 Vegetable;
    • 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.