Sour Cream Potato Salad

Sour Cream Potato Salad is a gluten free and lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains approximately 6g of protein, 30g of fat, and a total of 376 calories. For 79 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Several people made this recipe, and 127 would say it hit the spot. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of italian salad dressing, celery seed, mustard, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Taste of Home. It works well as a cheap salad. With a spoonacular score of 46%, this dish is good. If you like this recipe, take a look at these similar recipes: Sour Cream Potato Salad, Sour Cream Potato Salad, and Potato Salad With Sour Cream and Bacon.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours. Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings. Originally published as Sour Cream Potato Salad in CountryAugust/September 2006, p51 Nutritional Facts 1 serving (3/4 cup) equals 410 calories, 33 g fat (6 g saturated fat), 126 mg cholesterol, 694 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

2. Drain.

3. When cool enough to handle, peel and slice potatoes.

4. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours.

5. Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions.

6. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Information:

covered percent of daily need