| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Appetizers, Picnics, Salads, Vegetables | 6 | Servings | |
INGREDIENTS
| 4 | c | Frozen diced hash brown |
| potatoes with onions and | ||
| peppers from 24 oz. bag | ||
| 1/2 | c | Shredded carrot |
| 1/2 | c | Sour cream |
| 1/4 | c | Mayonnaise or salad dressing |
| 1/2 | t | Curry powder |
| 1/4 | t | Salt |
| 1/4 | t | Ground mustard, dry |
INSTRUCTIONS
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. Yield: 6 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Betty Crocker Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 29, 1999
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