Recipe
Salad
Quick and Easy Potato Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- Sprinkle with bacon pieces.
- 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.
- Sprinkle with paprika. Garnish with parsley sprigs. Serve hot.
Recipe Source:
www.csaceliacs.org.