Hash Browns Potato Salad Recipes

HASH BROWN POTATO SALAD

Hash Brown Potato Salad image

Frozen hash browns pare down prep time for this quick mayonnaise potato salad from Myra Innes of Auburn, Kansas. "It's so easy to make in a hurry because you don't have to peel any potatoes," she notes.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 quart water
2 to 3 teaspoons salt
1 package (16 ounces) frozen cubed hash brown potatoes
2 hard-boiled large 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

Steps:

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.

Nutrition Facts :

SUPER-SIMPLE PICNIC POTATO SALAD

Super-Simple Picnic Potato Salad image

Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 5h45m

Yield 16

Number Of Ingredients 11

Ingredients

1 bag (32 oz) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

Steps:

In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g

HASH BROWNS POTATO SALAD

Hash Browns Potato Salad image

My family would rather have their potato salad made this way than any other and it's so easy I sure don't mind. I can't remember where I learned this but I've been doing it this way for years. No peeling, chopping, boiling, etc. Except for the potatoes I'm just making a guess on the amounts listed. I never measure but I had to put in something to get the recipe posted.

Provided by Alisa Lea

Categories Potato

Time 17m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (2 lb) bag frozen hash browns or 1 (2 lb) bag O'Brien potatoes
1 cup mayonnaise
2 tablespoons mustard
1/4 cup onion, chopped
2 tablespoons pickle relish
4 hard-boiled eggs, chopped

Steps:

Poke some holes in the hash brown package with a fork; microwave on High 6 minutes.
Shake bag to "stir" potatoes; microwave another 6 minutes.
Open bag and pour into a bowl.
Season with salt and pepper to taste.
Add mayonnaise, mustard, chopped onion, pickle relish, chopped boiled eggs. (Use whatever combination your family likes in their potato salad.).
Refrigerate until ready to serve.

Nutrition Facts : Calories 410.1, Fat 25.7, SaturatedFat 7.4, Cholesterol 100.9, Sodium 351.6, Carbohydrate 41.2, Fiber 2.5, Sugar 5.3, Protein 7.2

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