Using frozen hash browns takes most of the work out of this classic summer salad.
Hurry-Up Potato Salad
- Prep Time 10 min
- Total 1 hr 23 min
- Servings 12
- Ingredients 7
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
Instructions
-
Step1Heat 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.
-
Step2Mix remaining ingredients in large glass or plastic bowl. Fold in potatoes. Cover and refrigerate at least 1 hour.
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;Tips from the Betty Crocker Kitchens
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