Hurry-up potato salad

Yield: 6 Servings

Measure 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)

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

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