No-Chop Potato Salad

• 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

1. 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.
2. In large bowl, combine cooked potatoes and celery; set aside.
3. In small bowl, combine dip, mayonnaise, sugar, vinegar, mustard and salt.
4. Add mayonnaise mixture to potato mixture; toss lightly to coat.
5. Gently fold in eggs.
6. Turn into 2 or 2 1/2-quart moisture and vapor proof serving container (Tupperware).
7. Cover; chill several hours or overnight. Best served within 3 hours (keep chilled).
8. Makes 20 servings.

frozen hash brown potatoes, stalks celery, sour cream, mayonnaise, white wine vinegar, mustard, salt, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866010 (may not work)