Hash Brown Potato Salad

• 1 lb. frozen Southern style hash brown potatoes
• 3/4 c. water
• 1 c. diced celery
• 1 medium green pepper, seeded and diced
• 3 hard-boiled eggs, chopped
• 1 c. cream-style cottage cheese
• 1 c. sour cream
• 2 tsp. prepared mustard
• 1/4 c. Italian style dressing
• 1 c. diced green onions
• 1 tsp. seasoned salt

1. Place potatoes in a large skillet with water and salad dressing.
2. Cover and simmer until liquid is absorbed and potatoes are tender (about 15 to 20 minutes).
3. Add more water if necessary during cooking to keep from sticking.
4. Chill.
5. Mix potatoes, onions, celery, green pepper and chopped eggs together.
6. In separate bowl, combine cottage cheese, sour cream, mustard and seasoned salt.
7. Pour over potatoes mixture and toss gently to mix. Place in serving bowl.
8. Makes 8 servings.
9. Boy does it taste good.

frozen southern style hash brown potatoes, water, celery, green pepper, eggs, creamstyle cottage cheese, sour cream, mustard, italian style dressing, green onions, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288201 (may not work)