Quick Dehydrated Potato Salad Jars
Quick Dehydrated Potato Salad Jars
ingredients
- 1 cup freeze-dried shredded potatoes
- 1 cup boiling water
- ½ cup freeze-dried cherry tomatoes
- 1 cup freeze-dried cucumber slices
- ½ cup freeze-dried bell pepper, diced
- ½ cup dehydrated red onion
- ½ cup freeze-dried black olives
- 1 cup powdered Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Dehydrated parsley, for garnish
steps
- 1.
In a bowl, rehydrate the freeze-dried shredded potatoes by adding boiling water and letting them sit for 15 minutes. Drain any excess water.
- 2.
In a separate bowl, mix powdered Greek yogurt with water according to package instructions to create yogurt; whisk in olive oil, apple cider vinegar, garlic powder, dried oregano, salt, and pepper for the dressing.
- 3.
In four jars, layer the ingredients: start with rehydrated potatoes, then layer freeze-dried cherry tomatoes, followed by rehydrated cucumber, bell pepper, and onion.
- 4.
Add a layer of freeze-dried black olives and top each jar with a generous dollop of the yogurt dressing.
- 5.
Seal the jars and refrigerate for at least 30 minutes to allow flavors to meld.
- 6.
When ready to serve, shake the jar to mix the layers and garnish with dehydrated parsley.
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