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Sour Cream Potato Salad

chef.tim.lee's picture
Ingredients
  Potatoes 8 Medium
  Sweet pickle relish 2 Tablespoon
  Chopped onion 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Chopped pimiento 2 Ounce
  Vinegar 2 Tablespoon
  Prepared mustard 1 Tablespoon
  Sour cream 8 Ounce
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Hard cooked eggs 2
  Salt To Taste
  Pepper To Taste
Directions

Cook potatoes in boiling water 15 to 20 minutes or until tender.
Drain and cool.
Peel potatoes, and cut into Winch cubes; set aside.
Combine next 8 ingredients in large bowl; fold in sour cream.
Add potatoes, celery, and eggs; toss gently.
Chill at least 1 hour.

Recipe Summary

Cuisine: 
American
Servings: 
10

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