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10 minutes
1 hour 23 minutes
- 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
- Bring 1 inch of salted water to a boil in a 4-quart saucepan. Add potatoes, cover, and simmer for 6 to 8 minutes until tender. Drain the potatoes.
- Combine the remaining ingredients in a large glass or plastic bowl, gently mix in the potatoes. Cover and refrigerate for at least 1 hour before serving.
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