Bitsys Kitchen. Quick Potato Salad

Quick Potato Salad
1 pkg. hash brown potatoes 4 cups hot water 2 tsp. instant chopped onion 1 tsp. salt 1/2 cup mayonnaise or salad dressing 1 Tbsp. Dijon mustard	1 medium stalk celery, thinly sliced (1/2 cup) 1 Tbsp. chopped pimiento stuffed olives 2 hard cooked eggs, chopped Seasoned salt to taste Pepper to taste

Heat Potatoes, hot water, onion and salt to boiling in 2 quart saucepan; reduce heat. Cover and simmer 5 minutes; drain. Rinse with cold water until potatoes are cool; drain thoroughly.

Stir together mayonnaise and mustard in large bowl. Add potatoes and remaining ingredients; toss until coated. Cover and refrigerate at least 1 hour until chilled.

Makes 5 servings, about 3/4 cup each

1 Serving: 310 calories (180 calories from fat); 20 g fat (4 g saturated); 100 mg cholesterol; 980 mg sodium; 29 g carbohydrate (3 g dietary fiber); 6 g protein.