CURRY POTATO SALAD

3 cups diced cooked potatoes
4 hard-cooked eggs, chopped
1 cup sliced celery
1/2 cup shredded carrot
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup Del Monte Sweet Pickle Relish
1 tsp. salt
1/2 tsp. curry powder
Dash pepper

Combine potatoes eggs. celery, carrot, green pepper and onion.

Blend mayonnaise. sour cream, relish, salt, curry and pepper. Fold into potato mixture. Chill several hours.

PICNIC TIP:
Keep this salad chilled in cooler until ready to use. Return to cooler after serving.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: 3 in 1 Breezy Recipes for Picnics, Cookouts, Buffets, Del Monte Corporation, 1985