Pom-Pom Potato Salad Recipe

Pom-Pom Potato Salad Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Home-team fans are sure to relish this tasty potato salad that scored high on compliments at our football supper. It's a great accompaniment for a sandwich and would be popular at a pregame tailgate party or other casual sports gathering, too. —Sister Judith LaBrozzi Canton, Ohio

This recipe is:

Quick

[X]

Rate Pom-Pom Potato Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pom-Pom Potato Salad Recipe

Prep/Total Time: 15 min.

Yield: 18 Servings

15 15

Ingredients

3 pounds red potatoes, cooked and cubed
1 cup sweet pickle or zucchini relish
1/4 cup chopped celery
3/4 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon celery seed
1/2 teaspoon pepper
4 hard-cooked eggs
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon prepared mustard
Additional hard-cooked eggs, cut into wedges

Directions

In a large bowl, combine the first seven ingredients. Cut eggs in half and remove yolks. Chop the whites; add to potato mixture.
In a small bowl, mash the yolks; stir in sour cream, mayonnaise, vinegar and mustard. Pour over potato mixture and gently toss to coat. Refrigerate until serving. Garnish with egg wedges. Yield: 18 servings.

Nutritional Facts 1 serving (1 cup) equals 160 calories, 8 g fat (3 g saturated fat), 58 mg cholesterol, 299 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pom-Pom Potato Salad in Taste of Home October/November 2001, p37