Makes a quick and easy side dish, great for summer picnics.
1 bottle Beary Berry Honey Creamy Dill Vinaigrette
1 kg bag hash browns, defrosted
4 to 6 boiled eggs, chopped small
1 red bell pepper, diced
1 small onion, diced (optional)
Combine everything together in a large bowl in a bowl. Serve immediately. If making ahead, add the Creamy Dill Vinaigrette just before serving.
Tips / Suggestions:
- Don’t like red bell pepper? Try adding diced celery or radishes.
- Want a bit more zing? Finely chop 3 large dill pickles and add to the salad.
- For a German-style twist, add 2 to 3 tbsp of plain yellow or Dijon mustard.
- Use 1.5 kg of raw yellow flesh potatoes, dice small and boil, roast or steam until just tender. Let cool completely and then use instead of the hash browns.
Recipe by Amanda Thiessen.