Easy Does It Potato Salad

chef.tim.lee's picture

Nov. 10, 2011


Hash brown potatoes with onion and peppers 12 Ounce , frozen (1/2 Of A 24
Thinly sliced celery 3/4 Cup (12 tbs)
Sour cream dip with chives 4 Ounce (1/2 Of An 8
Mayonnaise/Salad dressing 1/3 Cup (5.33 tbs)
Sugar 1 1/2 Teaspoon
White wine vinegar/Cider vinegar 1/4 Teaspoon
Dried dill weed 1/2 Teaspoon
Salt 1/4 Teaspoon
Pepper 1/8 Teaspoon
Hard cooked eggs
Cherry tomatoes/Seeded tomato 1 cup, coarsely chopped



1) In a saucepan, place potatoes mixture in about 1 inch of boiling water.

2) Put the lid on and cook, for 8 to 10 minutes or till potatoes are tender.

3) Pour off the cooking water and drain well.


4) In a casserole mix together cooked potatoes and celery.

5) Set aside.

6) In a bowl mix together sour cream dip, mayonnaise or salad dressing, sugar, vinegar, dill-weed, salt, and pepper.

7) Fold the mayonnaise mixture in potato mixture until lightly coated.

8) Stir in the in eggs, to the potato mixture.

9) Put the lid and refrigerate for 4 to 24 hours.

10) Before serving, add in tomatoes.


11) Serve cold garnished with parsley sprigs if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 324Calories from Fat 197

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 461 mg19.21%

Total Carbohydrates 24 g8%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet