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Hurry-Up Potato Salad

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Hurry-Up Potato Salad
  • Prep 10 min
  • Total 1 hr 23 min
  • Servings 12
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Using frozen hash browns takes most of the work out of this classic summer salad.
Updated Sep 25, 2015

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Using fat-free sour cream and mayonnaise makes this salad virtually fat free!
  • tip 2
    Add 3 chopped hard-cooked eggs to this potato salad for some good old-fashioned flavor!

Nutrition

215 Calories, 11 g Total Fat, 3 g Protein, 29 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
100
Total Fat
11 g
Saturated Fat
3 g
Cholesterol
20 mg
Sodium
540 mg
Potassium
500 mg
Total Carbohydrate
29 g
Dietary Fiber
3 g
Protein
3 g
% 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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