| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Appetizers, Salads, Vegetables, Picnics | 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 | ts | Curry powder |
| 1/4 | ts | Salt |
| 1/4 | ts | 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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