Sour Cream Potato Salad Recipe

4.5 4 5
Sour Cream Potato Salad Recipe
Sour Cream Potato Salad Recipe photo by Taste of Home
Publisher Photo

Sour Cream Potato Salad Recipe

Read Reviews
4.5 4 5
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min. + chilling

Ingredients

  • 2 pounds medium red potatoes
  • 1/2 cup Italian salad dressing
  • 4 hard-boiled large eggs
  • 3/4 cup sliced celery
  • 1/3 cup thinly sliced green onions
  • 1 cup mayonnaise
  • 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 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.
Originally published as Sour Cream Potato Salad in Country August/September 2006, p51

Nutritional Facts

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

  • 2 pounds medium red potatoes
  • 1/2 cup Italian salad dressing
  • 4 hard-boiled large eggs
  • 3/4 cup sliced celery
  • 1/3 cup thinly sliced green onions
  • 1 cup mayonnaise
  • 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
  1. 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.
  2. 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.
  3. Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions.
  4. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise 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.
Originally published as Sour Cream Potato Salad in Country August/September 2006, p51

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Reviews forSour Cream Potato Salad

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[email protected] User ID: 7040418 265254
Reviewed Apr. 28, 2017

"this was a different style of potato salad, which was good cuz I was going to a picnic where I thought there just might be too much potato salad. It was gobbled up pretty quick!"

MY REVIEW
slye10001000 User ID: 5787172 248459
Reviewed May. 21, 2016

"Oh my goodness! This is soooooo good. I just made it and couldn't wait until it chills for supper tonight, so I tasted it. Awesome!"

MY REVIEW
pajamaangel User ID: 1603339 64271
Reviewed Oct. 20, 2013

"I thought this potato salad was exceptional. I don't think that you have to wait that long to chill it though. I made each component and chilled them all at the same time that way in two hours everything was done. This had a creamy texture and nice little zest to it with the Italian dressing and horseradish. I will definitely make this again!"

MY REVIEW
justmbeth User ID: 1196484 111407
Reviewed May. 27, 2008

"Potato salad was very tasty and definitely a keeper for us. However, I measured 2lbs of potatoes exactly and I had way too much dressing for the potatoes. I like extra creamy potato salad, so my preference was not the issue. Next time I'll cut back on the dressing ingredients by 1/3."

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