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Hurry-Up Potato Salad

 13 Ratings
9 Comments
  • Prep Time 10 min
  • Total Time 1 hr 23 min
  • Servings 12

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, if desired
1/2
teaspoon salt
1/2
teaspoon ground mustard

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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

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