Side Dishes
Super-Simple Picnic Potato Salad
Description
Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!
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
Directions:
- 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.
