Hash Brown Potato Salad

Hash Brown Potato Salad is a delightful twist on the classic potato salad, bringing together the familiar comfort of hash browns with the creamy goodness of a traditional salad. This dish is a perfect side for barbecues, picnics, or any gathering where you want to offer something a bit out of the ordinary. The crispy, golden hash browns add a satisfying crunch to every bite, while the creamy dressing, infused with flavors of mustard, dill, and a hint of garlic, complements the potatoes perfectly. Whether served warm or cold, this potato salad is sure to be a crowd-pleaser.

Ingredients:

• 4 cups frozen hash browns (shredded or diced), thawed
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped dill pickles (or relish)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped celery
• 2 hard-boiled eggs, chopped
• 2 tablespoons fresh dill, chopped (optional)
• 2 tablespoons fresh parsley, chopped (optional)
• 1 tablespoon olive oil

Instructions:

1. Cook the Hash Browns: Heat a large skillet over medium heat and add the olive oil. Once hot, add the hash browns in an even layer. Cook for 5-7 minutes on each side, until golden and crispy. Remove from heat and let them cool slightly.
2. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth and well combined.
3. Combine the Ingredients: Add the cooked hash browns to the bowl with the dressing. Gently fold in the dill pickles, red onion, celery, chopped eggs, and fresh herbs if using. Mix until everything is evenly coated with the dressing.
4. Chill and Serve: For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve cold or at room temperature.

This Hash Brown Potato Salad can be made ahead of time and stored in the refrigerator for up to 3 days. It pairs wonderfully with grilled meats, sandwiches, or as part of a potluck spread.