Hurry-Up Potato Salad

Hurry-Up Potato Salad

Using frozen hash browns takes most of the work out of this classic summer salad.

Prep Time

10

Minutes

Total Time

1:23

Hr:Mins

Makes

12

servings

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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
Using fat-free sour cream and mayonnaise makes this salad virtually fat free!
Variation
Add 3 chopped hard-cooked eggs to this potato salad for some good old-fashioned flavor!

Nutrition Information:

1 Serving (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*:
    Exchanges:
    • 2 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.