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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Frozen hash browns pare down prep time for this quick mayonnaise potato salad from Myra Innes of Auburn, Kansas. It's so easy to make in a hurry because you don't have to peel any potatoes, she notes. Ingredients:
1 quart water |
2 to 3 teaspoons salt |
1 package (16 ounces) frozen cubed hash brown potatoes |
2 hard-cooked eggs, chopped |
1/4 cup mayonnaise |
1/4 cup sour cream |
1/4 cup chopped celery |
3 tablespoons sweet pickle relish |
2 tablespoons chopped green onions |
1-1/2 teaspoons prepared mustard |
1 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, bring water and salt to a boil. Add the hash browns; cook for 3-4 minutes or until tender. Drain thoroughly. Combine remaining ingredients in a bowl; add hash browns and stir gently. Cover and chill until serving. Refrigerate leftovers. Yield: 4-6 servings.
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