NEW POTATO SALAD WITH SOUR CREAM RECIPES

Steps:

• {"@type": "HowToStep","text": "Wash the potatoes and cook in boiling water until just tender. Drain the potatoes in a colander and run cold water over them. Cut the potatoes into quarters or halves as soon as they can be handled. Place the potatoes in a large mixing bowl. " }
• {"@type": "HowToStep","text": "Add the peas to the potatoes. " }
• {"@type": "HowToStep","text": "Chop the green onions and dill. " }
• {"@type": "HowToStep","text": "Place the white wine vinegar, Dijon mustard, salt, and pepper in a blender of a food processor and blend until combined (about 5 seconds). " }
• {"@type": "HowToStep","text": "With the motor of the food processor running, pour the oil in a slow, steady stream until incorporated. " }
• {"@type": "HowToStep","text": "Pour dressing over potatoes, add the onion-dill mixture and toss gently. Fold in the sour cream." }
• {"@type": "HowToStep","text": " Let the potato salad stand for 30 minutes before serving." }

Steps:

• 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.