Super-Simple Picnic Potato Salad

By ldelmas

Ingredients

• 2 2 to 5 vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

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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.

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.

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.

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.

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I have made this recipe and it is very good. I left out the celery, added 2 tsp of sugar, and sweet pickle relish.

Yum. I used light Italian dressing in place of the vinegar. I found it was very easy to peel the eggs when I crack the eggshell after boiling then soak in cold water before peeling. The shells are so much easier to remove.The hash brown make it quicker to make. Loved it.

Wheaties