Hash Brown Potato Salad

1 quart water
2 to 3 teaspoons salt
1 package (16 ounces) frozen cubed hash brown potatoes
2 hard-cooked eggs, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped celery
3 tablespoons sweet pickle relish
2 tablespoons chopped green onions
1-1/2 teaspoons prepared mustard
1 teaspoon salt
1/8 teaspoon pepper

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. Makes 4-6 servings.