Super Simple Picnic Potato Salad

By JanetLynn198

Ingredients

• 1 bag (32oz) frozen diced hash brown potatoes
• 1/4 cup water
• 2 tbsp cider vinegar
• 1 tbsp yellow mustard
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 5 eggs
• 1 cup mayonnaise
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• Paprika

Details

Servings 16
Preparation time 30mins
Cooking time 36mins
Adapted from MixingBowl.com

Preparation

Step 1

1. In ungreased 8qt microwavable bowl, mix frozen potatoes and water. Spread evenly in bowl. Cover tightly with plastic wrap. Microwave on high 15-20 mins, stirring once halfway through cooking until potatoes are hot and tender.

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

3. Meanwhile, in medium pan, put eggs in single layer. Add enough water to cover eggs by 1". Heat to boiling. Immediately remove from heat; cover and let stand 15 mins. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 mins. 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 eggs; arrange on top of salad. Sprinkle with paprika. Serve at once, or cover and refrigerate until serving time.