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Sour Cream Potato Salad

Italian dressing and horseradish make this creamy potato salad different from most, plus those ingredients really add some zip! It’s perfect for picnics or potlucks.

8 ServingsPrep: 20 min. Cook: 25 min. + chilling

Ingredients

2 pounds medium red potatoes
1/2 cup Italian salad dressing
4 hard-cooked eggs
3/4 cup sliced celery
1/3 cup thinly sliced green onions
1 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/2 cup sour cream
1-1/2 teaspoons prepared horseradish
1-1/2 teaspoons prepared mustard
1-1/2 teaspoons celery seed
3/4 teaspoon salt

Directions

Place potatoes in a large saucepan and cover with water. Bring to a
boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Drain.
When cool enough to handle, peel and slice potatoes. Place in a large
bowl; add salad dressing and toss gently. Cover and refrigerate for
2 hours.
Slice eggs in half; remove yolks and set aside. Chop egg whites; add
to potatoes with celery and onions.
In a small bowl, combine the mayonnaise, sour cream, horseradish,
mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise

2 of 2

Sour Cream Potato Salad (continued)

Directions (continued)

mixture and whisk until blended. Spoon over potatoes; toss gently to
coat. Cover and refrigerate for at least 2 hours before serving.
Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 410 calories, 33 g fat (6 g saturated fat), 126 mg cholesterol, 694 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein.