Potato Salad With Sour Cream And Scallions Food

SOUR CREAM POTATO SALAD

Steps:

• 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.

BASIC POTATO SALAD

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

SOUR CREAM POTATO SALAD

Steps:

• Gather the ingredients.
• Add the potatoes to a large pot and cover with water. Season with salt and bring to a boil. Cook until tender when pierced with a knife and drain.
• When cool enough to handle, peel and cube the potatoes.
• In a large bowl, combine the cooled potatoes, celery, and green onions.
• In another bowl, combine the sour cream, mayonnaise, mustard, sugar, cayenne, salt, and pepper. Mix.
• Add the dressing to the potatoes and toss well. Taste and adjust the seasoning.
• Cover and refrigerate the potato salad for at least 2 hours before serving for best results. Enjoy.

POTATO SALAD WITH SOUR CREAM AND SCALLIONS

Steps:

• In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
• Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.
• To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.

CREAMY POTATO SALAD WITH GRILLED SCALLIONS

Steps:

• Bring a medium pot of salted water to a boil over medium heat. Add potatoes and cook for 8 minutes or until slightly tender. Strain, place in large bowl and let cool until slightly warm.
• While potatoes are cooking, set up grill or grill pan for direct cooking over medium heat. Place scallions on hot oiled grill and cook for 4 minutes. Transfer to a cutting board and set aside.
• To the bowl with the potatoes add mayonnaise, sour cream, mustard, garlic, salt and pepper and gently mix until well blended and potatoes are coated. Slice grilled scallions and mix into the potatoes. Serve immediately or keep covered in the refrigerator for up to 2 days.

RED POTATO SALAD WITH SOUR CREAM AND CHIVES

Steps:

• Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
• In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

EASY SOUR CREAM POTATO SALAD

Steps:

• Halve the baby potatoes and cook in a large pot of salted, boiling water until cooked. (The potatoes are cooked when a knife's tip can easily be inserted.)
• Drain the potatoes and allow to cool slightly.
• To make the dressing, mix the sour cream and seasoning and thin out with a little milk or water if necessary.
• Pour the dressing over the cooked potatoes and mix. (Adding the dressing to the potatoes while they are still warm will allow the potatoes to absorb the dressing.)
• Taste and adjust the seasoning if necessary then allow to cool completely before serving.

POTATO SALAD

Steps:

• Peel potatoes and cut into 1-inch chunks. Mix with scallions in a serving bowl. In a separate bowl combine sour cream, mayonnaise, mustard, salt, pepper and vinegar. Pour dressing over potatoes and toss to coat.

SCALLION AND BACON POTATO SALAD

Steps:

• Cook bacon in a skillet until crisp.
• Transfer with tongs to paper towels to drain.
• Pour fat from skillet into a measuring cup and reserve.
• Coarsely crumble bacon.
• Pour vinegar into a large bowl.
• Put potatoes in a 5-quart pot, covered with cold water by 2 inches.
• And simmer, uncovered until tender, 20 minutes.
• Drain potatoes in a colander.
• Rinse slightly with cold water.
• When potatoes are cool, quarter them.
• Add them to bowl as cut, tossing to coat.
• Add 1 tablespoon reserved bacon fat and remaining ingredients.
• Toss and combine well.

SOUR CREAM POTATO SALAD - KARTOFFELSALAT MED SURFLøDE

Steps:

• In a large soup pot add uncooked diced potatoes and water to cover. Bring to boil and cook until potatoes are tender. Drain and rinse potatoes.
• Combine the cooked potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.
• To prepare dressing combine hard boiled egg yolks with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.
• Let stand 15 minutes before serving.
• Garnish with chives or scallions.

POTATO SALAD WITH SOUR CREAM AND SCALLIONS

Steps:

• In a large pot, cover the potatoes with salted water. Bring to a boil; reduce the heat. Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
• Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season the salad again with salt and pepper; fold in the scallions. Garnish with the bacon and more scallions, if desired.