Hurry-up potato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Frozen diced hash brown potatoes with onions and peppers (from 24 oz. bag) |
| ½ | cup | Shredded carrot |
| ½ | cup | Sour cream |
| ¼ | cup | Mayonnaise or salad dressing |
| ½ | teaspoon | Curry powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground mustard (dry) |
Directions
Heat 1 inch water (salted if desired) to boiling in 2 quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 6 to 8 minutes or until potatoes are tender; drain.
Mix remaining ingredients in medium nonmetal bowl. Fold in potatoes. Cover and refrigerate at least 1 hour. Yield: 6 servings Typed in MMFormat by cjhartlin@... Source: Betty Crocker Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 29, 1999