Hurry-Up Potato Salad

By melanieroe

Prep Time: 10 min
Total Time: 1 hour 23 min

Nutrition Information:
1 Serving: Calories 215 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 3 g); Cholesterol 20 mg; Sodium 540 mg; Total Carbohydrate 29 g (Dietary Fiber 3 g); Protein 3 g Percent Daily Value*: Vitamin A 30 %; Vitamin C 8 %; Calcium 2 %; Iron 2 % Exchanges: 2 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 8 cups frozen diced hash brown potatoes with onions and peppers
• 1 cup shredded carrot
• 1 cup sour cream
• 1/2 cup mayonnaise or salad dressing
• 1 teaspoon curry powder, if desired
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• (I added yellow mustard as well)

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat 1 inch water (salted if desired) to boiling in 4-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 6 to 8 minutes or until potatoes are tender; drain.
2. Mix remaining ingredients in large glass or plastic bowl. Fold in potatoes. Cover and refrigerate at least 1 hour.

Variation
Add 3 chopped hard-cooked eggs to this potato salad for some good old-fashioned flavor!