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Diced Potato Salad

with Grown in Idaho^® Crispy Hash Brown Dices

We’ve bucked the boiled potato tradition in favor of Grown in Idaho^® Crispy Hash Brown Dices. Throw those crispy edged cubes into a high-octane blend of tangy sour cream, sharp mustard and a hit of Old Bay^® seasoning to put the luck in potluck. Feeling creative? Try this with any of our tasty Grown in Idaho^® products.

12 minutes

Serves 6-8

Ingredients

1 bag Grown in Idaho^® Crispy Hash Brown Dices, 28 oz
1/4 c olive oil
1 tbsp Old Bay^® seasoning
1 tbsp whole grain mustard
1 tbsp apple cider vinegar
1/2 c sour cream

Directions

Prepare hash brown dices according to package instructions.

SKILLET: Heat 2 tablespoons vegetable oil in 12” nonstick skillet. Add half bag of hash browns to skillet and cook, turning potatoes halfway through cook time.

OVEN: Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake until crispy. Stir halfway through cooking time to ensure even baking.
While hash brown dices are browning, whisk the remaining ingredients together (Old Bay^® seasoning, mustard, vinegar, and sour cream), in a small bowl and set aside.
Once hash brown dices are crispy and cooked, toss together with savory sour cream mixture and serve.
Optional: Garnish with fresh parsley and other green herbs you may have in the fridge.