SUPER-SIMPLE PICNIC POTATO SALAD
Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 5h45m
Yield 16
Number Of Ingredients 11
Steps:
- In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
- Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
- Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
- Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g
HASH BROWN POTATO SALAD
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.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts :
HASH BROWNS POTATO SALAD
My family would rather have their potato salad made this way than any other and it's so easy I sure don't mind. I can't remember where I learned this but I've been doing it this way for years. No peeling, chopping, boiling, etc. Except for the potatoes I'm just making a guess on the amounts listed. I never measure but I had to put in something to get the recipe posted.
Provided by Alisa Lea
Categories Potato
Time 17m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Poke some holes in the hash brown package with a fork; microwave on High 6 minutes.
- Shake bag to "stir" potatoes; microwave another 6 minutes.
- Open bag and pour into a bowl.
- Season with salt and pepper to taste.
- Add mayonnaise, mustard, chopped onion, pickle relish, chopped boiled eggs. (Use whatever combination your family likes in their potato salad.).
- Refrigerate until ready to serve.
Nutrition Facts : Calories 410.1, Fat 25.7, SaturatedFat 7.4, Cholesterol 100.9, Sodium 351.6, Carbohydrate 41.2, Fiber 2.5, Sugar 5.3, Protein 7.2
MEATY HASH BROWNS POTATO CASSEROLE
This is easy and definitely comfort food. I found this recipe on busycooks.about.com website by Linda Larsen, but made slight changes. Enjoy
Provided by Alaskan Mom
Categories One Dish Meal
Time 1h38m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In large 13x9" glass baking dish, combine potatoes, sour cream, soup, milk, and 1-1/2 cups cheese; mix until combined and well blended. Top with frozen meatballs, slightly pressing them half way.
- Cover with foil and bake for 40 minutes.
- Uncover casserole and bake for 25-35 minutes longer until casserole is bubbly and meatballs are crisp on top.
- Sprinkle with remaining cheese and bake for 5-10 minutes longer, until cheese is melted.
Nutrition Facts : Calories 246.3, Fat 12.1, SaturatedFat 7.3, Cholesterol 36.8, Sodium 500.1, Carbohydrate 24.2, Fiber 1.6, Sugar 0.8, Protein 11
POTATOES FOR HASH BROWNS ( HOW TO PARBOIL )
I used to go to a tavern for breakfast on the weekends from time to time. The cook there made the best hasbrown potatoes. She finally told me what the secret is to having good hashbrowns. You need to partially cook the potatoes first. Raw potatoes have a tendency to absorb the grease and stick together. Any kind of potato can be used but I prefer the Yukon Golds or red potatoes. You can use these in my Recipe #78432 recipe.
Provided by AuntWoofieWoof
Categories Breakfast
Time 20m
Yield 5-6 potatoes
Number Of Ingredients 2
Steps:
- Put the potatoes in a large pan.
- Cover with cold water.
- Bring water to a boil over high heat.
- As soon as the water starts to boil, turn the heat off but keep the pan on the burner.
- Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes.
- Larger potatoes may need more standing time.
- Drain all of the water from the pan.
- Allow potatoes to cool enough to handle.
- Store the potatoes in a bowl in refrigerator until ready to use.
- Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.).
- If you do store them in a plastic bag, use them within a day or two to ensure freshness.
- Use the potatoes for hashbrowns or fried potatoes.
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