No-Chop Potato Salad - cooking recipe

Ingredients

1 (24 oz.) pkg. frozen hash brown potatoes with onion and peppers
3 stalks celery, thinly sliced (1 1/2 c.)
1 (8 oz.) container sour cream dip with chives
2/3 c. mayonnaise or salad dressing
1 Tbsp. white wine vinegar
1 Tbsp. prepared mustard
1/2 tsp. salt
3 hard-cooked eggs, coarsely chopped

Preparation

In 3 or 4-quart saucepan, cook potatoes with onion and pepper in large amount of boiling water, covered, 6 to 8 minutes or until potatoes are tender; drain well.
In large bowl, combine cooked potatoes and celery; set aside.
In small bowl, combine dip, mayonnaise, sugar, vinegar, mustard and salt.
Add mayonnaise mixture to potato mixture; toss lightly to coat.
Gently fold in eggs.
Turn into 2 or 2 1/2-quart moisture and vapor proof serving container (Tupperware).
Cover; chill several hours or overnight. Best served within 3 hours (keep chilled).
Makes 20 servings.