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Super-Simple Picnic Potato Salad
Super-Simple Picnic Potato Salad
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Prep Time:
45 minutes
Total Time:
5 hours 45 minutes
Elevate your picnic game with this quick and easy potato salad using frozen hash browns!
Ingredients:
  • 1 bag (32 oz) frozen southern-style diced hash brown potatoes
  • 1/4 cup water
  • 2 tablespoons cider vinegar
  • 1 tablespoon yellow mustard
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 5 eggs
  • 1 cup mayonnaise or salad dressing
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • Paprika, if desired
Instructions:
  • In a 3-quart microwave-safe bowl, combine frozen potatoes and water; spread evenly. Cover tightly with microwave-safe plastic wrap and microwave on High for 15 to 20 minutes, stirring halfway through, until potatoes are hot and tender.
  • Mix vinegar, mustard, salt, and pepper into hot potatoes until well combined. Spread the mixture evenly in a bowl, cover, and refrigerate for at least 5 hours until completely chilled.
  • In a 2-quart saucepan, arrange the eggs in a single layer and add enough water to cover the eggs by 1 inch. Bring to a boil, then remove from heat and let sit for 15 minutes. Drain and rinse the eggs with cold water. Transfer the eggs to a bowl of ice water and let them sit for 10 minutes. Drain and peel the eggs. Set aside 1 egg for garnish and chop the remaining 4 eggs.
  • Mix chilled potato mixture with creamy mayonnaise. Combine with crunchy celery, flavorful onion, and diced eggs; delicately toss together. Transfer the salad to a generous serving bowl. Garnish the top with thinly sliced boiled egg and a dusting of vibrant paprika. Enjoy right away or refrigerate for later.

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