- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 637
- Total Fat
- 49 g
- Saturated Fat
- 8 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 64 mg
- Sodium
- 771 mg
Potato salad is the classic side dish at any barbecue. But with this recipe, there is no peeling and cooking potatoes; Ree just blanches a bag of frozen hash browns, stirs in a few extra ingredients, and her potato salad is served. Simple as that.
- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 637
- Total Fat
- 49 g
- Saturated Fat
- 8 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 64 mg
- Sodium
- 771 mg
Ingredients
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Directions
- Bring a large pot of salted water to a boil.
- Drop in the hash browns and cook until tender, 3 to 4 minutes. Drain and lay out on a sheet tray to cool, about 10 minutes.
- To a large bowl, add the mayonnaise, relish, mustard, vinegar, paprika, celery, eggs, green onions and dill and mix until combined. Add the cooled hash browns and toss together.
- Tip into a serving bowl, then garnish with more green onions and dill.
