Let’s just admit it: potato salad is a pain in the ass to make. And I cannot tell you how many times I have seen commercials for frozen hash browns in a bag and said “REALLY, PEOPLE??” I would possibly give this a shot, simply because boiling potatoes during the summer really sucks. And I am kinda lazy like that. But you still have to boil these. So it isn’t really any different.
Hurry-Up Potato Salad
4 cups frozen hash brown potatoes with onions and peppers
½ cup shredded carrot
½ cup sour cream
¼ cup mayonnaise or salad dressing
½ tsp. curry powder
¼ tsp. salt
¼ tsp. ground mustard
Heat 1 inch water (salted, if desired) to boiling in 2 qt. 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 glass or plastic bowl. Fold in potatoes. Cover and refrigerate at least 1 hour. 6 servings.