Hashbrown Potato Salad

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.

Hashbrown Potato Salad


  • 1 (4.2 ounce) carton Hungry Jack Original Hashbrowns
  • 3-4 strips diced bacon
  • 1/3 cup chopped onion
  • 1/3 cup mayonnaise
  • 3 tablespoons cider vinegar
  • 1 tablespoon granulated sugar
  • 1/2 cup diced red bell pepper
  • 1/2 cup thinly sliced celery
  • 2 tablespoons chopped parsley
  • Baby spinach or greens for serving


  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.

Recipe and photo credit: hungryjackpotatoes.com through Brandpoint

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