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Sour Cream Potato Salad

Grannys.kitchen's picture
Ingredients
  Potatoes 7 Medium, cooked in jacket, peeled and sliced
  French dressing/Italian dressing 1⁄3 Cup (5.33 tbs) (Clear)
  Sliced celery 3⁄4 Cup (12 tbs)
  Sliced green onions and tops 1⁄3 Cup (5.33 tbs)
  Hard cooked eggs 4
  Mayonnaise 1 Cup (16 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Prepared horseradish 1 1⁄2 Teaspoon
  Celery seed To Taste
  Diced pared cucumber 1⁄3 Cup (5.33 tbs)
  Salt To Taste
Directions

While potatoes are warm, pour dressing over and then chill for 2 hours.
Add celery and onion.
Chop egg whites; add.
Sieve yolks; reserve some for garnish.
Combine remaining sieved yolk with mayonnaise, sour cream, and horseradish mustard.
Fold into salad.
Add salt and celery seed to taste.
Chill salad for 2 hours.
Add diced cucumber; mix.
To trim, sprinkle reserved sieved yolk and sliced onion tops over top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Everyday

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