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Sour Cream Potato Salad With Parsley

BBQ.Guys's picture
  Potatoes 8 Medium
  Sweet pickle relish 2 Tablespoon
  Finely chopped onion 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Chopped pimiento 2 Ounce, drained
  Vinegar 2 Tablespoon
  Prepared mustard 1 Tablespoon
  Salt 1 Teaspoon
  Pepper To Taste
  Commercial sour cream 8 Ounce
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Hard-cooked eggs 2 , chopped

Scrub potatoes.
Cook in boiling water to cover for 30 minutes or until tender.
Drain and cool.
Peel potatoes; cut into 1/2-inch cubes, and set aside.
Combine relish, onion, parsley, pimiento, vinegar, mustard, salt, and pepper in a large salad bowl, stirring well; fold in sour cream.
Add potatoes, celery, and eggs; toss gently.
Cover and refrigerate at least 1 hour.

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