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
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.