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Sour Cream Potato Salad Exps Ft22 33222 F 0415 1

Sour Cream Potato Salad

TOTAL TIME: Prep: 20 min. Cook: 25 min. + chilling YIELD: 8 servings.
Italian dressing and horseradish make this sour cream potato salad different from most, plus those ingredients really add some zip! It’s perfect for picnics or potlucks. —Veda Luttrell, Sutter, California

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

  • 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. 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 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 at least 2 hours before serving.

Nutrition Facts

3/4 cup: 366 calories, 28g fat (6g saturated fat), 114mg cholesterol, 577mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein.

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