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:

3/4 cup sliced celery

1-1/2 teaspoons celery seed

1/3 cup thinly sliced green onions

4 hard-cooked eggs

1-1/2 teaspoons prepared horseradish

1/2 cup Italian salad dressing

1 cup mayonnaise

1-1/2 teaspoons prepared mustard

2 pounds medium red potatoes

3/4 teaspoon salt

1/2 cup sour cream

Equipment:

sauce pan

bowl

whisk

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:

Quickview
376k Calories
6g Protein
29g Total Fat
21g Carbs
5% Health Score
Limit These
Calories
376k
19%

Fat
29g
46%

  Saturated Fat
6g
39%

Carbohydrates
21g
7%

  Sugar
4g
5%

Cholesterol
112mg
37%

Sodium
622mg
27%

Get Enough Of These
Protein
6g
12%

Vitamin K
68µg
66%

Potassium
627mg
18%

Phosphorus
142mg
14%

Selenium
9µg
14%

Vitamin C
11mg
14%

Vitamin B6
0.26mg
13%

Vitamin B2
0.2mg
12%

Vitamin E
1mg
11%

Manganese
0.21mg
11%

Folate
40µg
10%

Fiber
2g
9%

Copper
0.18mg
9%

Vitamin B1
0.13mg
8%

Magnesium
33mg
8%

Iron
1mg
8%

Vitamin B5
0.79mg
8%

Vitamin B3
1mg
7%

Vitamin A
335IU
7%

Vitamin B12
0.35µg
6%

Calcium
55mg
6%

Zinc
0.8mg
5%

Vitamin D
0.66µg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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