If using frozen hash browns, defrost them in the microwave for 4-5 minutes, stirring halfway through, or warm them in a skillet over medium heat until completely thawed and any excess moisture has evaporated. This step is crucial because it allows the potatoes to absorb the dressing flavors more effectively rather than being diluted by excess ice crystals. Spread the defrosted potatoes on paper towels to remove any remaining surface moisture before proceeding.

In a large mixing bowl, whisk together the salad dressing, mayonnaise, and onion powder until well combined and smooth. This creates a cohesive flavor base that will evenly coat the potatoes. I prefer to make this mixture first so it's ready to receive the warm potatoes, which helps them absorb the flavors more readily.

Add the warm defrosted hash browns from Step 1 to the dressing mixture from Step 2, then fold in the diced celery gently but thoroughly, ensuring all potatoes are coated. Season with salt to taste, starting with a light hand and adjusting as needed. I like to let the salad sit for 10 minutes before serving—this allows the potatoes to fully absorb the flavors and the texture to set slightly, making it easier to scoop and serve.