1 (24 oz.) frozen hash browns with onions & peppers
3 stalks celery, thinly sliced
1 (8 oz.) sour cream
2/3 c. Miracle Whip
1 tbsp. sugar
1 tbsp. white wine vinegar
1 tbsp. prepared mustard
1/2 tsp. salt
3 boiled eggs, chopped

In 3 quart saucepan, cook potatoes with onion and peppers in a large amount of boiling water, covered, for 6 to 8 minutes. Drain well. Combine with all the other ingredients. Chill.