Pioneer Woman Hash Brown Potato Salad

Pioneer Woman Hash Brown Potato Salad is made with diced frozen hash browns, mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, paprika, celery, hard-boiled eggs, green onions, and fresh dill. This tasty Pioneer Woman Hash Brown Potato Salad recipe creates a delicious side dish that takes about 20 minutes to prepare and can serve up to 6-8 people.

Ingredients Needed:

• Kosher salt and freshly ground black pepper
• 1 (2-pound) bag diced frozen hash browns (about 900 grams)
• 1 1/2 cups mayonnaise (360 ml)
• 1/4 cup refrigerated sweet pickle relish (60 ml)
• 2 tablespoons yellow mustard (30 ml)
• 1 tablespoon apple cider vinegar (15 ml)
• 1/2 teaspoon paprika
• 3 stalks celery, diced
• 2 to 3 hard-boiled eggs, peeled and chopped
• 2 green onions, sliced, plus extra for garnish
• 1 tablespoon chopped fresh dill, plus extra for serving

How To Make Hash Brown Potato Salad:

1. Boil the Hash Browns: Bring a large pot of salted water to a boil. Add the diced frozen hash browns and cook until tender, about 3 to 4 minutes.
2. Cool the Hash Browns: Drain the hash browns and spread them out on a sheet tray to cool for about 10 minutes.
3. Prepare the Dressing: In a large bowl, combine the mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, paprika, diced celery, chopped hard-boiled eggs, sliced green onions, and chopped dill. Mix well until fully combined.
4. Combine Ingredients: Add the cooled hash browns to the dressing mixture and gently toss everything together until evenly coated.
5. Serve: Transfer the salad to a serving bowl and garnish with extra green onions and dill before serving.

Recipe Tips

• Choose Quality Hash Browns: Use a good brand of frozen hash browns to ensure a tasty texture and flavor in your salad.
• Cool Thoroughly: Make sure the hash browns are completely cool before mixing them with the dressing. This prevents the salad from becoming watery.
• Adjust the Dressing: Taste the dressing before adding the hash browns. You can add more mayonnaise or mustard to suit your preference.
• Chill Before Serving: Allow the potato salad to chill in the refrigerator for at least an hour before serving. This helps the flavors meld together.
• Garnish for Freshness: Add extra chopped dill and sliced green onions on top just before serving for a fresh, appealing look.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Hash Brown Potato Salad cool until it reaches room temperature. Then, put it in an airtight container in the fridge for up to 3 days.
• Freeze: It’s not a good idea to freeze Hash Brown Potato Salad because the potatoes can get mushy when thawed. If you choose to freeze it, use an airtight container and store it for up to 1 month. To thaw, move it to the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 cup (about 200 grams)

• Calories: 320
• Total Fat: 24g
• Saturated Fat: 4g
• Cholesterol: 70mg
• Sodium: 480mg
• Potassium: 350mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 5g

More Pioneer Woman Recipe:

• Pioneer Woman Cowboy Salad
• Pioneer Woman Egg Roll In A Bowl With Coleslaw Mix
• Pioneer Woman Fruit Salad
• Pioneer Woman Frog Eye Salad
• Pioneer Woman Spinach Strawberry Salad

Pioneer Woman Hash Brown Potato Salad

Author: Imen Dridi Cooking Method:Boiling Cuisine:American Courses:Salads Recipe Keys: H Hash Brown Potato Salad

Difficulty:BeginnerPrep time: 10 minutesCook time: 4 minutesRest time: 10 minutesTotal time: 24 minutesServings:6 servingsCalories:320 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Hash Brown Potato Salad is made with diced frozen hash browns, mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, paprika, celery, hard-boiled eggs, green onions, and fresh dill. This tasty Pioneer Woman Hash Brown Potato Salad recipe creates a delicious side dish that takes about 24 minutes to prepare and can serve up to 6-8 people.

Ingredients

• Kosher salt and freshly ground black pepper
  
• 1 (2-pound) bag diced frozen hash browns (about 900 grams)
  
• 1 1/2 cups mayonnaise (360 ml)
  
• 1/4 cup refrigerated sweet pickle relish (60 ml)
  
• 2 tablespoons yellow mustard (30 ml)
  
• 1 tablespoon apple cider vinegar (15 ml)
  
• 1/2 teaspoon paprika
  
• 3 stalks celery, diced
  
• 2 to 3 hard-boiled eggs, peeled and chopped
  
• 2 green onions, sliced, plus extra for garnish
  
• 1 tablespoon chopped fresh dill, plus extra for serving

Instructions

1. Boil the Hash Browns: Bring a large pot of salted water to a boil. Add the diced frozen hash browns and cook until tender, about 3 to 4 minutes.
2. Cool the Hash Browns: Drain the hash browns and spread them out on a sheet tray to cool for about 10 minutes.
3. Prepare the Dressing: In a large bowl, combine the mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, paprika, diced celery, chopped hard-boiled eggs, sliced green onions, and chopped dill. Mix well until fully combined.
   
4. Combine Ingredients: Add the cooled hash browns to the dressing mixture and gently toss everything together until evenly coated.
5. Serve: Transfer the salad to a serving bowl and garnish with extra green onions and dill before serving.

Notes

• Choose Quality Hash Browns: Use a good brand of frozen hash browns to ensure a tasty texture and flavor in your salad.
• Cool Thoroughly: Make sure the hash browns are completely cool before mixing them with the dressing. This prevents the salad from becoming watery.
• Adjust the Dressing: Taste the dressing before adding the hash browns. You can add more mayonnaise or mustard to suit your preference.
• Chill Before Serving: Allow the potato salad to chill in the refrigerator for at least an hour before serving. This helps the flavors meld together.
• Garnish for Freshness: Add extra chopped dill and sliced green onions on top just before serving for a fresh, appealing look.
  

Keywords:Pioneer Woman Hash Brown Potato Salad