Classic Potato Salad with Egg
- 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
Level of difficulty Average
Cost Average budget
Cook hash browns with 1 tsp salt in 1 qt boiling water, covered, until tender.
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
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.
Toss lightly. Cover and refrigerate for several hours.
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Chef Tips and Tricks
Dive into summer with this fresh, light and healthy mango salad!
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.