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Recipe: Hurry-Up Potato Salad (using frozen hash browns)

Salads - Potato, Pasta
HURRY-UP POTATO SALAD

4 cups frozen diced hash brown potatoes with onions and peppers (from 24-ounce bag)
1/2 cup shredded carrot
1/2 cup sour cream (regular or fat free)
1/4 cup mayonnaise or salad dressing (regular or fat free)
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground (dry) mustard

Heat 1 inch water (salted if desired) to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 6 to 8 minutes or until potatoes are tender; drain.

Mix remaining ingredients in medium nonmetal bowl. Fold in potatoes. Cover and refrigerate at least 1 hour.

VARIATION:
Add three chopped hard-cooked eggs to this potato salad for some good old-fashioned flavor!

Makes 6 servings
Makes From: Recipelink.com
Source: Recipe booklet: Picnics, Grilling and Camping, Betty Crocker Recipe Magazine #152, June, 1999
MsgID: 39831
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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