1 (32 oz.) pkg. frozen Southern-style hash brown potatoes
1/4 c. water
2 tbsp. cider vinegar
1 tbsp. mustard
1 tsp. salt
1/4 tsp. pepper
7 eggs, hard-boiled and chopped
2 c. mayonnaise
1 c. chopped celery
1/3 c. chopped onion

In an ungreased 3-quart microwave-safe plastic bowl, combine frozen hash brown potatoes and water; spread evenly in bowl. Cover tightly with plastic wrap and microwave on High for 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking time.

Mix vinegar, mustard, salt and pepper together. Add to hot potatoes and blend well. Cover and refrigerate 3 to 5 hours or until completely chilled.

Mix mayonnaise into cold potatoes. Add celery, onions and eggs. Toss gently to mix. Serve immediately or cover and refrigerate until serving time.