Super Simple Picnic Potato Salad

Super Simple Picnic Potato Salad
1 bag frozen southern style diced hashbrowns
1/4 cup water
2 Tbsp cider vinegar
1 Tbsp yellow mustard
1 1/2 tsp salt
1/4 tsp pepper
5 hardboiled eggs
1 cup mayo
1/2 cup chopped celery
1/3 cup chopped onion
paprika
Mix potatoes and water in a sealed microwavable bowl. Cook on high for 15 to 20 minutes until hot and tender. Stir once while cooking. Add vinegar, mustard, salt and pepper to hot potatoes. Cover and refridgerate for 5 hours until completely cold. Chop 4 of the hardboiled eggs. Add eggs, mayo, celery and onion to potatoes. Toss well. Slice last egg for garnish and sprinkle with paprika.
*comes from Pilsbury fast and fresh salads recipe book