Quick and Easy Potato Salad


Quick and Easy Potato Salad

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Servings and Ingredients

24 oz. frozen gluten-free hash browns
6 slice(s) drained cooked bacon, crumbled
⅓ c. corn oil
3 tbsp. water
1 tbsp. lemon juice
2 tbsp. minced onion
2 tbsp. chopped fresh parsley
2 tbsp. cider vinegar
½ tsp. salt
¼ tsp. black pepper
¼ tsp. paprika
parsley sprigs, for garnish


  1. Place hash browns in a 2-quart glass casserole dish. Cover. Microwave on HIGH power for 14 to 18 minutes, or until tender, stirring every 4 minutes.
  2. Sprinkle with bacon pieces.
  3. In a bowl, combine corn oil, water, lemon juice, onion, 2 tablespoons chopped parsley, cider vinegar, salt and pepper. Pour over warm potatoes. Mix together.
  4. Sprinkle with paprika. Garnish with parsley sprigs. Serve hot.

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