Ingredients:

  • 32 oz frozen cubed hash browns, thawed and browned
  • 4 large hard-boiled eggs, chopped
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, minced
  • 2 tbsp sweet pickle relish
  • 1 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 strips crispy cooked bacon, crumbled
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Sauté the thawed hash browns in a skillet until they reach a golden-brown hue and the edges are slightly crisp. Transfer them to a large bowl and let them cool for 10 minutes.
  2. While the potatoes cool, chop the hard-boiled eggs, celery, and red onion into uniform pieces.
  3. In a separate bowl, whisk together the mayonnaise, mustard, apple cider vinegar, smoked paprika, salt, and pepper until the mixture is smooth.
  4. Pour the dressing over the cooled potatoes and gently fold in the eggs, celery, onion, and relish using a silicone spatula.
  5. Fold in the crumbled bacon and chopped chives.
  6. Cover and refrigerate for at least one hour before serving to allow flavors to meld.