Hashbrown Potato Salad
Hashbrowns are a great way to give new texture and taste without straying too far from the traditional German-style potato salad recipe.
1 (4.2-ounce) carton Hungry Jack Original Hashbrowns
3 to 4 strips bacon, diced
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
- Add hot water to hashbrown potatoes per package instructions. Let stand for 12 minutes. Drain well.
- 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 to 15 minutes. 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.
- 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.
- Serve warm or room temperature on a bed of greens.
Makes 6 servings.
Variation: For a lighter version, use light mayonnaise or substitute 2 tablespoons olive oil for mayonnaise.
Nutritional Information Per Serving (1/6 of recipe): 220 calories, 14g fat (3g sat. fat), 10mg cholesterol, 20g carbohydrate, 490mg sodium, 1g fiber, 3g protein.
Recipe and photograph provided by Hungry Jack Potatoes via Brandpoint Content; Copyright 1996-2014.