I was with my long-time fly-fishing buddy, Tom Reisdorf, last weekend and produced a Hash Brown Sausage casserole I was cooking for our breakfast.
“Those are the same hash browns I use for my potato salad,” he said.
They were Southern Style Diced Potatoes. I had bought them in a hurry at Food Lion, not realizing at the time that they were diced potatoes instead of shredded, my usual choice. But Tom, a former chef, said they were his potatoes of choice when he makes potato salad.
“It saves the hassle of peeling and chopping raw potatoes,” he said, “And they are delicious.”
Here’s how Tom makes his Southern Style Potato Salad.
Get a 2-lb. bag of the Southern Style Diced Hash Browns, put the diced potatoes in a basket and lower into a pot of boiling water for two minutes. Take the tray out to drain, let cool and – voila – your potatoes are ready for the salad making.
Every chef has his own recipe for the ingredients in Potato Salad, but a basic lineup includes at least 1 C mayonnaise (Tom says you can’t use too much mayo), 2 T mustard, ¼ C finely chopped onions, 2 T pickle relish (your choice, sweet or dill) and 4 chopped hard-boiled eggs. Celery is optional.
Let the potatoes cool, add S & P, mix in the ingredients and chill in the fridge for an hour or so. Using diced, frozen potatoes may be even better than the real thing and it certainly is a time saver.
Tom’s Potato Salad
1(2 lb.) bag Frozen Soutyern Style Diced Hash Browns
1 cup mayonnaise
2 tablespoons mustard
¼ C onion, chopped
2 tablespoons pickle relish
4 hard-boiled eggs, chopped
