Hash Browns Potato Salad
Transform your traditional side dish into something extraordinary with this Hash Browns Potato Salad, a creative twist on classic potato salads! Featuring golden, crispy shredded hash browns, this recipe pairs the satisfying crunch of pan-fried potatoes with a creamy, tangy dressing made from mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Tossed with diced celery, red onion, fresh parsley, and perfectly cooked hard-boiled eggs, this salad is bursting with flavor and texture. Finished with a touch of paprika for extra flair, it's ideal for barbecues, picnics, or weeknight dinners. Quick to prepare and uniquely delicious, this chilled Hash Browns Potato Salad will be your next go-to crowd-pleaser!
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Recipe Information
Ingredients
- 4 cups Frozen shredded hash browns
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Mayonnaise
- 0.5 cups Sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 2 Celery stalks, diced
- 0.5 cups Red onion, finely chopped
- 0.25 cups Fresh parsley, chopped
- 2 Hard-boiled eggs, chopped
- 0.5 teaspoons Paprika (optional, for garnish)
Instructions
Preheat a large non-stick skillet over medium heat and add the olive oil.
Spread the frozen shredded hash browns evenly into the skillet. Cook for 8-10 minutes on one side until golden and crispy, then carefully flip and cook for an additional 8-10 minutes on the other side. You may need to do this in batches to avoid overcrowding the skillet.
Once the hash browns are golden and crispy, transfer them to a paper towel-lined plate to drain any excess oil. Sprinkle with salt and pepper, and let them cool slightly.
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
Add the diced celery, chopped red onion, parsley, and chopped hard-boiled eggs to the bowl. Stir to combine.
Crumble the slightly cooled hash browns into bite-sized pieces and gently fold them into the mixture, being careful not to break them up too much.
Taste and adjust the seasoning with additional salt and pepper if needed.
Transfer the potato salad to a serving dish and garnish with a sprinkle of paprika, if desired.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.9 g | 245% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 6159 mg | 268% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 18.7 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 563 mg | 43% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5169 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
