Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!
Super-Simple Picnic Potato Salad
- Prep Time 45 min
- Total 5 hr 45 min
- Servings 16
- Ingredients 11
Ingredients
- 1 bag (32 oz) frozen southern-style diced hash brown potatoes
- 1/4 cup water
- 2 tablespoons cider vinegar
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 5 eggs
- 1 cup mayonnaise or salad dressing
- 1/2 cup chopped celery
- 1/3 cup chopped onion
- Paprika, if desired
Instructions
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Step1In 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.
-
Step2Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
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Step3Meanwhile, 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.
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Step4Stir 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.
Nutrition
200
Calories
13g
Total Fat
3g
Protein
17g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 110
- Total Fat
- 13g
- 19%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 24%
- Sodium
- 350mg
- 15%
- Potassium
- 300mg
- 9%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 2g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 10%
- 10%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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