RECIPE FOR POTATO SALAD WITH SOUR CREAM RECIPES

Name: Sour Cream Cucumbers
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Ingredients: 1/2 cup sour cream; 3 tablespoons white vinegar; 1 tablespoon sugar; Pepper to taste; 4 medium cucumbers, peeled if desired and thinly sliced; 1 small sweet onion, thinly sliced and separated into rings

SOUR CREAM CUCUMBERS RECIPE: HOW TO MAKE IT

Sour Cream Cucumbers Recipe: How to Make It image

We have a tradition at our house to serve this creamy cucumber salad with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are freshly picked from the garden. —Pamela Eaton, Monclova, Ohio

Provided by Taste of Home

Categories Side Dishes

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings

Steps:

In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 62 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 5mg sodium, CarbohydrateContent 7g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

EASY CREAMY POTATO SALAD WITH TIPS - INSPIRED TASTE

Easy Creamy Potato Salad with Tips - Inspired Taste image

Small yellow, white, or red potatoes are best for potato salad. The potatoes maintain their natural moisture and sweetness this way. If you’re in a pinch, you can chop the potatoes, remember they will take less time to cook. Adding fresh herbs is a nice touch – we like to use a combination of chopped parsley and dill. Parsley, dill, chives, tarragon, and cilantro all work well. Add about two tablespoons of herbs at first then add more to taste. Dill and tarragon are strong, so you may not need the whole 1/4 cup. If you can, try place the salad in the refrigerator for 30 minutes or so before serving. This extra time helps the flavors mingle and makes for a better potato salad.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield Makes 6 Servings

Number Of Ingredients 11

Ingredients

2 pounds small yellow, red, or white potatoes
1 tablespoon apple cider, wine, or rice wine vinegar
1/2 cup sour cream
1/4 cup mayonnaise, try our homemade mayonnaise recipe
1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
1/2 medium red onion, finely chopped (about 1/2 cup)
3 celery stalks, finely chopped (about 1/2 cup)
1 medium dill pickle, finely chopped (about 1/3 cup)
2 hard-boiled eggs, peeled and chopped, optional
1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)
Salt and freshly ground black pepper

Steps:

Add potatoes to a large pot and cover with 1 1/2 inches of water. Season with salt — use one teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until easily pierced with a fork.
Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and add to the ice bath. When cool, peel potatoes by gently pinching the skin and pulling it away. Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
While the potatoes cook, add the onions to a small bowl and cover with cool water. Wait 10 minutes then rinse. (This tones down the raw flavor of the onions).
Mix sour cream, mayonnaise, and the mustard in a bowl.
Add sour cream mixture, de-flamed onion, celery, pickles, eggs, and herbs to the potatoes. Gently stir to combine. (Try not to mash the potatoes).
Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 250, ProteinContent 6 g, CarbohydrateContent 29 g, FiberContent 4 g, SugarContent 3 g, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 75 mg

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