Sour Cream Potato Salad

Blender.Splendor's picture

Nov. 18, 2011

Ingredients

Celery stalks 2 (1
Radishes 12 Small , halved
Onion 1 Small , sliced
Cold water 1 Cup (16 tbs) (adjust quantity as required)
Cooked potatoes 4 Cup (64 tbs) , sliced, chilled
Hard cooked eggs 2 , sliced
Dairy sour cream 1/2 Cup (8 tbs)
Mayonnaise 3/4 Cup (12 tbs) (preferably blender made)
Celery seed 1/2 Teaspoon
Prepared mustard 1 1/4 Teaspoon
Seasoned salt 1/2 Teaspoon
Salt 1 1/2 Teaspoon

Directions

MAKING

1) Into the blender, add in the celery stalks, radishes and onions.

2) Pour enough water to cover the vegetables. Using the Grate blade, blend for about 5 seconds.

3) Strain the vegetables well.

4) In a mixing bowl, add in the vegetables, potatoes and eggs.

5) Use the Stir blade to blend the sour cream, mayonnaise, celery seed, mustard, salt and seasoned salt.

6) Blend for about 10 seconds till the mixture becomes smooth.

SERVING

7) Pour the seasoned sour cream over the potatoes. Mix and garnish with chopped parsley.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 358Calories from Fat 248

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 824 mg34.33%

Total Carbohydrates 22 g7.3%

Dietary Fiber 4 g16%

Sugars 2 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet