Sour Cream Potato Salad
Submitted by babyjan
Red potato salad with sour cream, horseradish, and mustard dressing. Loaded with hard-boiled eggs, celery, cucumber, and green onions. Dressed while warm for maximum flavor. Feeds 8.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
The trick to a potato salad that actually has flavor all the way through? Dress the potatoes while they’re still warm.
Italian dressing goes on first, soaking into the warm red-skinned potatoes so every bite is seasoned from the inside out. After a good chill, the real dressing comes together: sieved egg yolks blended with sour cream, mayo, a kick of horseradish, mustard, and celery seed.
Crunchy celery, sliced green onions, chopped egg whites, and cool diced cucumber round out every forkful. This is cookout potato salad with a little more backbone than the usual.
Kitchen Tips
- Cook the potatoes in their jackets and peel after. This keeps them from getting waterlogged.
- Dress with the Italian dressing while the potatoes are still warm. Warm potatoes absorb dressing; cold ones just sit in it.
- Sieve the egg yolks into the dressing for a smooth, creamy base. Skip this step and you’ll get lumpy streaks of yolk.
- Add the cucumber right before serving so it stays crisp and doesn’t release water into the salad.
Ingredients
Directions
While potatoes are warm, pour on the dressing.
Chill 2 hours.
Add celery and onion.
Add the egg whites, chopped.
Sieve egg yolks, Combine with mayonnaise, sour cream, horseradish, mustard, and celery seed. Chill 2 hours and add diced cucumber.
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