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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.

Recipe Summary

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1800 Calories from Fat 526

% Daily Value*

Total Fat 60 g91.7%

Saturated Fat 30.4 g151.9%

Trans Fat 0 g

Cholesterol 601.3 mg200.4%

Sodium 2936.6 mg122.4%

Total Carbohydrates 289 g96.4%

Dietary Fiber 36.8 g147.1%

Sugars 35.3 g

Protein 51 g101.8%

Vitamin A 144.4% Vitamin C 618.5%

Calcium 60.9% Iron 90.5%

*Based on a 2000 Calorie diet


Sour Cream Potato Salad With Parsley Recipe