Potato Salad

Potato Salad (made with Hash Browns)

Where I grew up, there was this great little German Deli that served the best, juiciest Pastrami Sandwiches. As a side dish, they always included their signature Shredded Potato Salad and a big, crunch dill pickle spear. Whenever I go back to visit, I always want to stop by to get my favorite sandwich and potato salad.

Last time I was there, I asked them what they put in their potato salad. They told me that it is just shredded hash browns, mayo, mustard and dill relish! That’s all! I was surprised at how simple the recipe was! I came home and re-created my own version. It tasted just like the yummy shredded potato salad from my favorite German deli!

By using shredded hash browns, you save time by not having to cook and shred the potatoes yourself. You just need to thaw them first!

Into a large bowl, place the contents of the bag of thawed of hash browns.

In a medium bowl, stir together the dressing ingredients:

2/3 c. Mayonnaise (give or take)

2 tablespoons mustard

2 tablespoons dill relish

Pour the dressing over the shredded hash browns and stir to coat. Chill several hours before serving.

Enjoy!

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3 thoughts on “Potato Salad (made with Hash Browns)

  1. Lisa

    I am wondering where this German Restaurant is. We too have a German Restaurant that my parents have been going to for over 45 years. We were regulars and they would never give their recipes out. Which we can understand when you are in business. Before I came upon your recipe I and other family members made several attempts to nail the German Deli Recipe because it is our favorite other then my Aunt Kathy’s homemade potato salad that we cannot make nor eat for we lost her to cancer this past January.

    I was very excited to see your recipe. My first attempt was that the potatoes did not taste cooked. My second attempt was I did put them in a Pyrex dish and cooked them for 10 minutes. This worked out perfect. Thank you again for your posting.

    Reply
  2. Shirley Christensen

    Mine is a bit different: I puncture the bag of hashbrowns and microwave on high 6 minutes.
    Shake bag well and microwave 6 more minutes.
    Put in bowl and sprinkle with dry Italian dressing powder, the vinegar and water in the package. No oil.
    Then add eggs, celery, relish, mustard, mayonnaise to taste.
    Taste before adding anything, the Italian dressing has lots of spices.

    Reply

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