- 16
- 30 mins
- 36 mins
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
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.