recipe ingredients
1 24-ounce package frozen loose-pack diced hash brown potatoes with onions and peppers
1-1/2 cups thinly sliced celery
1 8-ounce container light dairy sour cream chive dip
2/3 cup light mayonnaise or salad dressing
1 Tbsp. sugar
1 Tbsp. white wine vinegar
1 Tbsp. prepared mustard
1/2 tsp. salt
3 hard-cooked eggs, coarsely chopped
Pimiento strips for garnish

recipe directions
In a large covered saucepan, cook hash brown potatoes in boiling water for 6 to 8 minutes or until tender; drain well. In a large bowl, combine potatoes and celery. Set aside. In a small bowl, combine sour cream dip, mayonnaise, sugar, vinegar, mustard, and salt. Add mayonnaise mixture to potato mixture; toss lightly to coat. Gently fold in hard-cooked eggs. Cover and refrigerate 4 to 24 hours.

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