- 4 cups cubed peeled potatoes
- 3 hard-boiled large eggs, chopped
- 2 celery ribs, thinly sliced
- 1/4 cup chopped green onions
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions.
- In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6-8 servings.
Reviews forContest-Winning Old-Fashioned Potato Salad
"Excellent recipe as is and deserving of blue ribbon. It is a good basic recipe that can serve as a platform for individual taste tweaks. This is almost the recipe I grew up with, in fact I like this one a tad bit more. The texture is creamy AND crunchy which to me is essential."
"Delicious. We like the combination of the Sour Cream and Mayonnaise. I sometimes increase the egg and add chopped Green or Red peppers. A keeper!"
"This was good. I eliminated the sugar and the sour cream. Had someone who was lactose intolerant here for dinner. It still tasted good. Will make again the same way. Thanks for the recipe."
"Found this recipe when I had a luncheon day after New Years and I was serving ham sandwiches leftover from baked ham. Delicious. Could have eaten it all myself. Didn't have sour cream on hand so used all mayonnaise. Came out fine. Nice combination of tart and sweet seasonings. Went very well with ham sandwiches."
"Simple and tasty. Very easy to make for a week night side dish."
"I have been searching for the taste I remember in potato salad. This is it. I used all mayo and no sour cream to make it as close to Mom's as I remembered. It was perfect."
"Had to add a few sliced radishes. Wonderful."
"Good, nice dressing but might be missing a little something, maybe a little more mustard next time,. This might not be the recipes fault as didnt acutally measure the mustard!"
"This is just how my grandmother used to make it, loved it. I changed a few things though--added 3 tablespoons of dill pickle relish, one more tablespoon of prepared mustard, and 1/2 teaspoon of ground mustard for my personal preference."