May 28, 2012

Hash Brown Potato Salad Recipe


Take a bag of frozen hash browns (1 lb., or 16 oz. size) and add them to a pot of boiling, salted water.  Let them cook for around 5 minutes, then test for doneness.  Done?  Drain the potatoes.

Let them cool.  Combine with your potato salad faves.  On Memorial Day 2012, we had:

mayo - couple of big spoon spoonfuls (say, 1/3 cup)
dijon mustard - 1 Tablespoon
salt
pepper

This stuff stirred together and then combined with the potatoes.  Let this set while you chop and do other stuff, say 20 to 30 minutes.



Next, stirred this stuff together in a separate bowl and then folded into potato mixture - Bill swears this makes a difference, something about the potatoes soaking up the dressing/flavor:

1/2 package of bacon, crisped up in the toaster oven and crumbled
2 stalks celery, chopped
1 sweet onion, chopped
4 hard boiled eggs, chopped.

We didn't add sweet pickle relish here because there wasn't that much left in the bottle, so we used bacon instead.  Turned out great.


2 comments:

Misty said...

Hi Reba! I've tried a recipe like this before, and as part of an experiment, I added a turmeric powder on it. And boom - it was great. Don't know if you'll feel the same way though. It was a bit spicy then. Just wanted to share. :P

Reba Kennedy said...

Hi Misty,
Wow - turmeric in this recipe sounds great! I've been looking for new recipes for using turmeric (along with looking for new garlic recipes) since it's so good for you. I've read that turmeric works best if taken with black pepper, the body absorbs the turmeric better for some reason, so I might use a heavier hand with the black pepper when I try this with tumeric than the version shown above.

Less bacon guilt all the way around. :-D

Thanks again - and thanks for writing!
Reba