1 bag frozen hash brown potatoes, I like Ore-Ida the best
Boil in water with 1 teas. salt until soft. Be careful not to boil too long or the potatoes get mushy.
Drain and cool with cold water. And drain again. Put in a large mixing bowl.
Add 1 dozen chopped, hard boiled eggs. I used my sharp pastry blender this time and it was SO EASY to do! Saw that on someone's blog!
Chop several stalks of celery into small pieces and add them to the potatoes and eggs.
Then I add Miracle Whip or a similar salad dressing, squeeze in some yellow mustard, a spoonful or two of sweet pickle relish, sprinkle onion powder over the top, and a little paprika and pepper. I don't measure, I just 'dump' in in. Mix with a large spoon.
If you need to transport the salad in large quantities, put it in gallon zip lock baggies and be sure to keep the salad cold. When you arrive at your destination, snip the bag corners and squeeze the salad into the serving bowl.
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