Ingredients
1 quart water2 to 3 teaspoons salt1 package (16 ounces) frozen cubed hash brown potatoes2 hard-boiled large eggs, chopped1/4 cup mayonnaise1/4 cup sour cream1/4 cup chopped celery3 tablespoons sweet pickle relish2 tablespoons chopped green onions1-1/2 teaspoons prepared mustard1 teaspoon salt1/8 teaspoon pepper
Preparation
In a large saucepan, bring water and salt to a boil. Add the hash browns; cook for 3-4 minutes or until tender. Drain thoroughly. Combine remaining ingredients in a bowl; add hash browns and stir gently. Cover and chill until serving. Refrigerate leftovers.
