FOOD NEWS
Look To The Freezer For A Quicker, Crunchier Twist On Classic Potato Salad
BY EMMY SCHNEIDER-GREEN
You may have a tried and true potato salad recipe, but for those days when you don't have time to wash, peel, cube, and cook your taters, consider this shortcut.
Grab a bag of cubed frozen hash browns and use them in place of fresh potatoes. After a quick blanching, they're ready to be combined with mayo, relish, celery, and spices.
To prepare the frozen potatoes, boil them for 3-4 minutes so they're cooked but still firm. This is key for replicating the tender but not mushy texture you want in potato salad.
You can also microwave the hash browns, or for a crisp, crunchier take, cook them on the stove in a skillet with oil before mixing them with your salad ingredients.