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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Warm potato salad with a festive flair. Good with barbecue chicken or a nice change of pace with burgers Ingredients:
4 cups of frozen loose-pack hash brown potatoes |
1/2 cup finely chopped parsley |
1/2 cup chopped pitted ripe olives |
1/2 cup of chopped red peppers |
1/2 cup of chopped yellow onion |
3 tbsp. of seeded chopped canned green chili peppers |
1 tsp. of cumin |
1/2 tsp. of paprika |
1/2 tsp. of chili powder |
1/2 tsp of garlic salt |
1/4 tsp of black pepper |
1/2 cup of sour cream |
1 envelope (single serving size) cream of chicken soup mix |
Directions:
1. In a 10 inch skillet, combine the potatoes and 1/2 cup of water.
2. Cook uncovered over low heat for 10 minutes.
3. Drain very well.
4. Combine celery, olives, onions, peppers and green chilis.
5. Fold in potatoes.
6. Combine the seasonings and the sour cream.
7. Blend 1/4 cup of hot water with the soup mix, stir until the soup is dissolved.
8. Fold into the sour cream.
9. Gently stir sour cream into the potato mixture.
10. Serve warm.
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