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Classic Potato Salad with Egg

By

Rate this recipe 4.4/5 (24 Votes)

Ingredients

  • half a 32 oz bag (4 cups) southern style hash browns
  • 1 tsp salt
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1/8 tsp Pepper
  • 1 tbsp sweet pickle juice
  • 1 1/2 tsp mustard
  • 1/4 cup chopped celery
  • 3 tbsp diced sweet pickles
  • 2 tbsp chopped onions
  • 2 hard boiled eggs

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cook hash browns with 1 tsp salt in 1 qt boiling water, covered, until tender.

Drain

Step 2

Now combine 1/4 cup mayo, 1/4 cup Sour Cream, 1 tsp salt, 1/8 tsp pepper, 1 tbsp sweet pickle juice and 1 1/2 tsp mustard. Mix until smooth

Step 3

Add 1/4 cup chopped celery, 3 tbsp diced sweet pickles, 2 tbsp Chopped onions, 2 hard boiled eggs diced and the warm hash potatoes.

Step 4

Toss lightly. Cover and refrigerate for several hours.

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INGREDIENTS

  • Peanuts
  • Carrot
  • Mango
  • Rocket
  • 2 limes
  • Olive oil
  • Soy sauce
  • Red onion, minced
  • Salt
  • Pepper

 

METHOD

  1. Lightly sautée the peanuts until golden.
  2. Take the carrots and cut into thin slices.
  3. Peel the mango and slice into thin strips.
  4. Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
  5. In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
  6. Enjoy!

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