WHITE POTATO SALAD RECIPE WITH SOUR CREAM RECIPES

Name: Potato Salad with Sour Cream
Prep time: 15 min
Total time: 15 min
Yield: 8-10 servings.
Ingredients: 6 cups diced cooked potatoes; 1 cup chopped celery; 1/2 cup chopped seeded peeled cucumber; 1/2 cup chopped green pepper; 1/4 cup sliced green onions; 6 hard-boiled large eggs; 1 cup sour cream; 1/2 cup mayonnaise; 1 tablespoon prepared mustard; 4 teaspoons white vinegar; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 1 teaspoon celery seed, optional

POTATO SALAD WITH SOUR CREAM RECIPE: HOW TO MAKE IT

Potato Salad with Sour Cream Recipe: How to Make It image

I'm a big fan of potato salad but don't really care for heavy mayonnaise dressings. A sour cream dressing turns a classic recipe into a dish my family and I really enjoy.

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 8-10 servings.

Number Of Ingredients 13

Ingredients

6 cups diced cooked potatoes
1 cup chopped celery
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped green pepper
1/4 cup sliced green onions
6 hard-boiled large eggs
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon prepared mustard
4 teaspoons white vinegar
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon celery seed, optional

Steps:

In a large bowl, combine the first five ingredients. Remove egg yolks from whites. Chop whites and add to potato mixture; toss lightly. , Mash yolks with sour cream, mayonnaise, mustard, vinegar, salt, pepper and celery seed if desired. Fold in potato mixture. Refrigerate for at least 6 hours.

Nutrition Facts : Calories 263 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 147mg cholesterol, SodiumContent 495mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

SOUR CREAM POTATO SALAD RECIPE | MYRECIPES

Sour Cream Potato Salad Recipe | MyRecipes image

Everyone needs an easy potato salad recipe in their summer sides rotation. We used sour cream to lighten this mayo-based potato salad up a bit. To lighten it up even more, substitute sour cream for greek yogurt.

Provided by MyRecipes

Total Time 1 hours 20 minutes

Yield Serves 8 (serving size: 1 cup)

Number Of Ingredients 12

Ingredients

3 pounds small russet potatoes, thinly sliced (about 1/4 inch thick)
6 thick-cut bacon slices, cooked crisp and crumbled
¾ cup sour cream
½ cup mayonnaise
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon white vinegar
1?½ teaspoons table salt
1 teaspoon granulated sugar
¼ teaspoon garlic powder
? teaspoon white pepper
1 scallion, finely chopped

Steps:

Place potato slices in a Dutch oven, and cover with cold water; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tender, about 15 minutes. Drain and cool. Place potatoes in a large bowl; gently stir in bacon.
Whisk together remaining 10 ingredients in a small bowl. Add sour cream mixture to potato mixture, and stir gently to incorporate.

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