Potato Salad with Sour Cream Recipe

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Potato Salad with Sour Cream Recipe

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I'm a big fan of potato salad but don't really care for heavy mayonnaise dressings. A sour cream dressing turns a classic recipe into a dish my family and I really enjoy.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 6 cups diced cooked potatoes
  • 1 cup chopped celery
  • 1/2 cup chopped seeded peeled cucumber
  • 1/2 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 6 hard-boiled large eggs
  • 1 cup (8 ounces) sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 4 teaspoons white vinegar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon celery seed, optional

Directions

In a large bowl, combine the first five ingredients. Remove egg yolks from whites. Chop whites and add to potato mixture; toss lightly.
Mash yolks with sour cream, mayonnaise, mustard, vinegar, salt, pepper and celery seed if desired. Fold in potato mixture. Refrigerate for at least 6 hours. Yield: 8-10 servings.
Originally published as Sour Cream Potato Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p66

Nutritional Facts

3/4 cup: 263 calories, 16g fat (5g saturated fat), 147mg cholesterol, 495mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 7g protein.

  • 6 cups diced cooked potatoes
  • 1 cup chopped celery
  • 1/2 cup chopped seeded peeled cucumber
  • 1/2 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 6 hard-boiled large eggs
  • 1 cup (8 ounces) sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 4 teaspoons white vinegar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon celery seed, optional
  1. In a large bowl, combine the first five ingredients. Remove egg yolks from whites. Chop whites and add to potato mixture; toss lightly.
  2. Mash yolks with sour cream, mayonnaise, mustard, vinegar, salt, pepper and celery seed if desired. Fold in potato mixture. Refrigerate for at least 6 hours. Yield: 8-10 servings.
Originally published as Sour Cream Potato Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p66

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