Microwave Potato Salad

• 1 (2 lb.) bag frozen hash browns or Potatoes O'Brien
• 2 eggs
• 3 ribs celery, chopped
• 1 medium onion, chopped
• 1/2 c. sweet pickle relish
• 1/2 c. green pepper, chopped
• 1 Tbsp. caraway seed
• 1 Tbsp. celery seed
• 1 c. Miracle Whip
• 3 Tbsp. yellow mustard
• salt and pepper to taste

1. Place bag of potatoes on paper towel in microwave.
2. Make 1-inch slit in one side of bag.
3. Microwave on High 13 to 15 minutes, turning over bag and redistributing contents halfway through cooking.
4. Set aside to cool.
5. Break eggs into 2 custard cups and pierce yolks well with fork.
6. Cover with plastic wrap and microwave at 50% power for 3 to 4 minutes, rotating cups halfway through cooking.
7. Allow to cool and chop.
8. Mix potatoes and eggs with all other ingredients.

frozen hash browns, eggs, celery, onion, sweet pickle relish, green pepper, caraway seed, celery, miracle, yellow mustard, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=541465 (may not work)