Super-Simple Picnic Potato Salad

By ldelmas

Ingredients

• 1 bag (32 oz) frozen southern-style diced hash brown potatoes
• 1/4 cup water
• 2 tablespoons cider vinegar
• 1 tablespoon yellow mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 5 eggs
• 1 cup mayonnaise or salad dressing
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• Paprika, if desired

Preparation

Step 1

In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
2 Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
3 Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
4 Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time. EXPERT TIP;
The flavors in this potato salad will improve in the refrigerator. Prepare the salad a day in advance; cover and refrigerate it until serving time.