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Quick Potato Salad

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Betty Crocker Kitchens
Updated Feb 19, 2008
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A purchased hash brown mix is the base for this picnic classic.

Quick Potato Salad

  • Prep Time 15 min
  • Total 1 hr 25 min
  • Servings 5
  • Ingredients 11
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

300 Calories
20 g Total Fat
5 g Protein
26 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
180
Total Fat
20 g
Saturated Fat
3 1/2g
Cholesterol
100 mg
Sodium
890 mg
Potassium
490 mg
Total Carbohydrate
26 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1/2 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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