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Hashbrown Potato Salad

Hashbrown Potato Salad recipe

Potato salad is a staple side dish for a classic picnic get-together. This summer, consider trying something new with your traditional recipe.

Hashbrowns are a great way to give your salad new texture and taste without straying too far from the traditional German-style potato salad recipe.

Ingredients

Instructions

  1. Add hot water to hashbrown potatoes per package instructions. Let stand for 12 minutes. Drain well.
  2. Heat a 9 or 10-inch nonstick skillet over medium-low heat. Add bacon and onion; cook while stirring frequently until bacon is done and fat is rendered, which should take 10-15 minutes.
  3. Stir in potatoes. Cover pan and cook potatoes on low heat for 5 minutes, stirring once. Potatoes do not need to brown. Remove pan from heat.
  4. In a separate small bowl, stir together mayonnaise, vinegar and sugar. Add mayonnaise mixture to potatoes, along with bell pepper, celery and parsley, and mix well.
  5. Serve warm or room temperature on a bed of greens.

Yield: 6 servings

Variation: For a lighter version, use light mayonnaise or substitute 2 tablespoons olive oil for mayonnaise.

Reprinted with permission from hungryjackpotatoes.com through Brandpoint.


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