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
Preparation
Heat 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.
Mix remaining ingredients in large glass or plastic bowl. Fold in potatoes. Cover and refrigerate at least 1 hour.
