Simple Potato Salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.

Step 2

Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate for 5 hours or until completely cold.

Step 3

*Meanwhile, in 2-quart saucepan, place 6 large eggs in single layer (add an additional egg or two if you want a sliced egg for a garnish). Add enough water to cover eggs by 1 inch. As soon as water boils, remove from heat; cover and let stand 15 minutes. Drain and place eggs in bowl of ice water; let stand 10 minutes or completely cool. Peel eggs. Reserve 1 or 2 eggs for garnish; chop remaining 6 eggs. * See my recipe for my preferred method of hard boiling eggs in the instantpot

Step 4

Stir mayonnaise and sour cream into cold potato mixture. Add celery, onions, chopped eggs and seasoning salt; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad and sprinkle with paprika, if desired. Serve immediately, if needed or cover and refrigerate until serving time. For best results, refrigerate over night.