May 28, 2012

Hash Brown Potato Salad Recipe

Take a bag of frozen hash browns (1 lb., or 16 oz. size) and add them to a pot of boiling, salted water.  Let them cook for around 5 minutes, then test for doneness.  Done?  Drain the potatoes.

Let them cool.  Combine with your potato salad faves.  On Memorial Day 2012, we had:

mayo - couple of big spoon spoonfuls (say, 1/3 cup)
dijon mustard - 1 Tablespoon

This stuff stirred together and then combined with the potatoes.  Let this set while you chop and do other stuff, say 20 to 30 minutes.