| 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 |
| 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. |
|
| Using fat-free sour cream and mayonnaise makes this salad virtually fat free! |
|
| Add 3 chopped hard-cooked eggs to this potato salad for some good old-fashioned flavor! |
Nutrition Information:
215 ( 100 ); 11 g ( 3 g); 20 mg; 540 mg; 29 g ( 3 g); 3 g 30 %; 8 %; 2 %; 2 % 2 ; 1