Difference between revisions of "Quick and Easy Potato Salad"
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* 2 tablespoon minced [[onion]] | * 2 tablespoon minced [[onion]] | ||
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# Place hash browns in 2-quart glass casserole dish; cover and microwave 14 to 18 minutes on high power or until tender. | # Place hash browns in 2-quart glass casserole dish; cover and microwave 14 to 18 minutes on high power or until tender. | ||
# Stir every four minutes. | # Stir every four minutes. | ||
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[[Category:Potato Salad Recipes]] | [[Category:Potato Salad Recipes]] | ||
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[[Category:Gluten-free Recipes]] | [[Category:Gluten-free Recipes]] | ||
[[Category:Hash brown Recipes]] | [[Category:Hash brown Recipes]] | ||
Latest revision as of 17:13, 29 June 2012
Ingredients
- 24 ounces frozen gluten-free hash browns
- 2 tablespoons chopped fresh parsley
- 6 slices cooked bacon, crumbled
- 2 tablespoons cider vinegar
- ⅓ cup corn oil
- ½ teaspoon salt
- 3 tablespoons water
- ¼ teaspoon pepper
- 1 tablespoon lemon juice
- ¼ teaspoon paprika
- 2 tablespoon minced onion
Procedures
- Place hash browns in 2-quart glass casserole dish; cover and microwave 14 to 18 minutes on high power or until tender.
- Stir every four minutes.
- Sprinkle with bacon.
- Combine remaining ingredients, except paprika, and pour over warm potatoes.
- Mix and sprinkle with paprika.
- Garnish with parsley sprigs.
- Serve hot.
