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Hurry-Up Potato Salad Using frozen hash browns takes most of the work out of this classic summer salad.
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 (optional)
1/2	teaspoon salt
1/2	teaspoon ground mustard

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.
3. 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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