Hash Brown Potato Salad Recipe

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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.

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Hash Brown Potato Salad Recipe

Prep/Total Time: 20 min.

Yield: 4-6 Servings

10 10 20

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 Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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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

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.

Nutritional Facts 1 serving (1 cup) equals 185 calories, 11 g fat (3 g saturated fat), 81 mg cholesterol, 1,347 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Hash Brown Potato Salad in Quick Cooking July/August 1998, p14