| Hurry-Up Potato Salad Using frozen hash browns takes most of the work out of this classic summer salad. |
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Ingredients |
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| 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 (optional) |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground mustard |
- 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.
- Mix remaining ingredients in large glass or plastic bowl. Fold in potatoes. Cover and refrigerate at least 1 hour.
- Serve it up on your favorite Dixie product for a delicious mom moment that's clean up-easy.
Nutritional Information
1 Serving: Calories 215 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g); Cholesterol 20mg; Sodium 540mg; Total Carbohydrate 29g (Dietary Fiber 3g); Protein 3g
% Daily Value: Vitamin A 30%; Vitamin C 8%; Calcium 2%; Iron 2%
Diet Exchanges: 2 Starch; 1 Fat
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