A purchased hash brown mix is the base for this picnic classic.
Quick Potato Salad
- Prep Time 15 min
- Total 1 hr 25 min
- Servings 5
- Ingredients 11
Ingredients
- 1 box Betty Crocker™ Seasoned Skillets® hash brown potatoes
- 4 cups hot water
- 2 teaspoons dried chopped onion
- 1 teaspoon salt
- 1/2 cup mayonnaise or salad dressing
- 1 tablespoon Dijon mustard
- 1 medium celery stalk, thinly sliced (1/2 cup)
- 1 tablespoon chopped pimiento-stuffed olives
- 2 hard-cooked eggs, chopped
- Seasoned salt to taste
- Pepper to taste
Instructions
-
Step1In 2-quart saucepan, heat potatoes, hot water, onion and salt to boiling; reduce heat. Cover and simmer 5 minutes; drain. Rinse with cold water until potatoes are cool; drain thoroughly.
-
Step2In large bowl, stir together mayonnaise and mustard. Add potatoes and remaining ingredients; toss until coated. Cover and refrigerate at least 1 hour until chilled.
Nutrition
300
Calories
20 g
Total Fat
5 g
Protein
26 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 180
- Total Fat
- 20 g
- Saturated Fat
- 3 1/2g
- Cholesterol
- 100 mg
- Sodium
- 890 mg
- Potassium
- 490 mg
- Total Carbohydrate
- 26 g
- Dietary Fiber
- 2 g
- Protein
- 5 g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 6%
- 6%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 1/2 Vegetable; 4 Fat;Tips from the Betty Crocker Kitchens
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