Roasted Potato Salad

• 1 package Frozen Ore-Ida Southern Style Hash Browns (32 Oz.)
• 1/4 cups Olive Oil
• 2 whole Hard Cooked Eggs, Chopped
• 3 whole Celery Ribs, Chopped
• 1/3 cups Chopped Sweet Onion
• 1 Tablespoon Chopped Fresh Dill
• 1 cup Mayonnaise
• 2 Tablespoons Brown Mustard (or Creole-style Or Dijon)
• 1 clove Garlic, Pressed
• 1 teaspoon Salt

1. Preheat oven to 500 degrees.
2. Line a baking sheet with foil and lightly spray with cooking spray. Toss hash browns with olive oil and spread in an even layer in prepared pan.
3. Bake potatoes at 500 degrees for 25 minutes.
4. There is no need to stir or turn during cooking. Potatoes will turn golden brown. Remove from oven and let cool completely in pan. Do not remove from pan until fully cool because they are too soft.
5. Combine cooled potatoes with eggs, celery, onion and dill in large bowl.
6. Mix together mayonnaise, mustard, garlic clove, salt and pepper. Pour over potato mixture and toss gently to combine.
7. Chill for 3o minutes or up to 4 hours before serving.

browns, ubc, eggs, celery, sweet onion, dill, mayonnaise, brown mustard, clove garlic, salt

Taken from tastykitchen.com/recipes/salads/roasted-potato-salad/ (may not work)