SOUR CREAM POTATO SALAD
Italian dressing and horseradish make this creamy potato salad different from most, plus those ingredients really add some zip! It's perfect for picnics or potlucks.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 410 calories, Fat 33g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 694mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
EASY SOUR CREAM POTATO SALAD
Potato salad made with boiled new potatoes and sour cream is the easiest, delicious side dish recipe and perfect for summer get togethers.
Provided by Alida Ryder
Categories Gluten free Side Dish Vegetarian
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 183 kcal, Carbohydrate 32 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 425 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
POTATO SALAD WITH SOUR CREAM
I'm a big fan of potato salad but don't really care for heavy mayonnaise dressings. A sour cream dressing turns a classic recipe into a dish my family and I really enjoy.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. Remove egg yolks from whites. Chop whites and add to potato mixture; toss lightly. , Mash yolks with sour cream, mayonnaise, mustard, vinegar, salt, pepper and celery seed if desired. Fold in potato mixture. Refrigerate for at least 6 hours.
Nutrition Facts : Calories 263 calories, Fat 16g fat (5g saturated fat), Cholesterol 147mg cholesterol, Sodium 495mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 2 servings
Number Of Ingredients 8
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.
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.
Nutrition Facts : Calories 246 kcal, Carbohydrate 34 g, Cholesterol 15 mg, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 631 mg, Sugar 3 g, Fat 11 g, ServingSize 12 servings, UnsaturatedFat 0 g
CREAMY POTATO SALAD
Steps:
- Boil, peel and cube 1 pound potatoes. Toss with 1 tablespoon cider vinegar and 1/2 teaspoon salt. Mix 1/4 cup each mayonnaise and sour cream and 2 tablespoons each horseradish and chopped chives. Toss with the potatoes, 1 chopped celery stalk, and salt and pepper.
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
SOUR CREAM AND ONION POTATO SALAD
Provided by Elena Besser
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a wide skillet, add the scallions, drizzle with 2 tablespoons of the olive oil, sprinkle with salt and cook over high heat on each side until charred and soft, about 2 minutes on each side.
- Chop the cooked scallions and place them in a medium bowl. Grate the clove of garlic over the scallions. The heat from the scallions will mellow out the garlic.
- Heat a large skillet over medium heat. Add the canola oil and when it shimmers, add the quartered potatoes, season with salt and pepper, and cook, tossing the potatoes every 2 minutes to make sure they brown on all sides, for 7 to 10 minutes total.
- While the potatoes are browning, remove the rind of the lemon with a vegetable peeler, making sure to leave out the white pith of the lemon peel. Finely mince the lemon zest and reserve for garnish.
- Combine 3/4 cup of the sour cream, the juice of the lemon and half of the chopped bunch of chives in a small bowl.
- For the dressing, combine the remaining 1/4 cup of the sour cream with the white wine vinegar and charred-scallion-and-garlic mixture in a large bowl. Season with salt and pepper and stream in 1/4 cup of the olive oil, whisking continuously to create a creamy relish-like dressing.
- Add the crispy potatoes to the dressing and toss to coat.
- Spread the lemony sour-cream-and-chives mixture on a large plate, place the dressed potatoes on top and garnish with the remaining half bunch of chopped chives and the lemon zest and Parmesan cheese.
- Enjoy.
RED POTATO SALAD
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Provided by Michelle Ramey
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g
RED POTATO SALAD WITH SOUR CREAM AND CHIVES
This is a delicious creamy potato salad recipe. Fresh chives add the perfect touch.
Provided by Jen
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 41.2 g, Cholesterol 6.7 mg, Fat 3 g, Fiber 3.6 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 252.3 mg, Sugar 2.6 g
DILL SOUR CREAM POTATO SALAD
This is an old favorite and is a nice change from traditional potato salad. Enjoy!
Provided by Kimber
Categories Salad Potato Salad Recipes No Mayo
Time 3h30m
Yield 5
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl combine potatoes, celery and green onions.
- In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
- Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 27.5 g, Cholesterol 15.2 mg, Fat 15.7 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 494.5 mg, Sugar 2.6 g
YOGURT AND SOUR CREAM POTATO SALAD
I developed this recipe when a good friend with a history of severe heart problems needed something with less fat than traditional recipes. He loves this salad and requests it frequently. I'm sure that there are similar recipes but I couldn't find one on Zaar exactly like this.
Provided by Gwanny Hill
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Scrup potatoes, quarter and boil gently until tender, leaving skins on.
- Drain and pour into a bowl with cover.
- Chop celery (if using) and green onions and add to potatoes, stirring gently so as to leave potato quarters intact.
- Mix together in a small bowl, equal parts of yogurt, sour cream and mayonnaise--approximately 1/2 cup of each--along with salt, pepper and dill weed.
- Pour over potatoes, stir gently, cover and chill until ready to serve.
- Stir gently again, before serving, in order to thorougly coat potatoes with yogurt mixture.
- NOTE: Use additional yogurt mixture if salad seems too dry.
Nutrition Facts : Calories 150.1, Fat 8.1, SaturatedFat 2.6, Cholesterol 10.4, Sodium 132.2, Carbohydrate 17.4, Fiber 2, Sugar 3.3, Protein 3.2
SOUR CREAM POTATO SALAD
A delicious twist on an old favorite. Cooking time is standing time. From the Wisconsin Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine potatoes, cucumber, onion, celery seed, salt and pepper; toss together lightly.
- Separate yolks from whites of eggs; dice whites and add to potato mixture.
- Mash yolks and combine with sour cream, mayonnaise, vinegar and mustard.
- Add to potatoes and toss together lightly.
- Allow to stand for 15 minutes before serving.
- Garnish with salad greens.
Nutrition Facts : Calories 239.2, Fat 16, SaturatedFat 7, Cholesterol 102.1, Sodium 601.7, Carbohydrate 19.2, Fiber 1.8, Sugar 1.9, Protein 5.5
CREAMY SOUR CREAM POTATO SALAD
A recipe from an old Australian Women's Weekly Cookbook. The french dressing and the sour cream put a nice tang to this version of potato salad. I have included the 1 hour resting time for the potatoes in the cooking time.
Provided by Chrissyo
Categories Potato
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- If using old potatoes, peel and cook until tender but still firm; if using new potatoes, cook in their jackets until tender but still firm.
- You can either leave the skin (jackets) on the new potatoes or peel the skin off the new potates when cooked, if desired.
- I prefer to leave the skin (jackets) on the new potatoes.
- Slice potatoes into large dice while still warm.
- Put the warm potatoes into a bowl, pour the french dressing immediately over the warm potatoes, toss gently to coat each potato piece with the dressing.
- Let stand for 1 hour.
- Add celery and shallots.
- Combine mayonnaise, sour cream, and mustard, blend well.
- Mix gently into potato mixture.
- Salt to taste and then refrigerate.
- Just before serving, mix in the diced deseeded cucumber.
SOUR CREAM AND ONION POTATO SALAD
Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."
Provided by Molly Baz
Categories Bon Appétit Side Picnic Summer Potluck Potato Salad Potato Sour Cream Onion Chive Mayonnaise Mustard Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kid-Friendly Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a large pot and pour in 3 qt. water to cover. Add 1 cup salt and bring water to a boil over medium-high heat. (Yes, this is a lot of salt, but it's the right amount to ensure potatoes are seasoned through and through.) Reduce heat and simmer, adjusting heat as needed, until potatoes until fork-tender, 15-20 minutes. Scoop out ½ cup potato cooking liquid and set aside. Drain potatoes in a colander and let sit until cool enough to handle, about 10 minutes.
- Meanwhile, combine sour cream, mayonnaise, onion powder, mustard, and pepper in a large bowl and mix well to combine. Add garlic and half of chives and mix just to incorporate.
- Place red onion in a fine-mesh sieve and rinse for several seconds to take away some of its raw bite. Pat dry with paper towels. Mix half of onion into dressing; set aside remaining onion for serving.
- Working one at a time, set potatoes on a flat surface and crush slightly with the palm of your hand. Add to bowl with dressing along with ¼ cup potato cooking liquid. Do this while the potatoes are still warm so that they can absorb all of the seasoning. Don't worry if the dressing looks a little loose and watery at the beginning-it will all get absorbed and become creamier as it sits. Taste and season with more salt or, if your dressing looks too thick, a splash of potato cooking liquid.
- Top potatoes with remaining chives and reserved onion and crumble potato chips over.
POTATO SALAD WITH SOUR CREAM AND BACON
Mom always added sour cream, bacon and bacon drippings to her potato salad and folks loved it. I've dressed it up a little, adding celery, different spices and more eggs than she did. Mom, of course, never measured. In order to post I measured all the ingredients and must say I have given mom a run for her money. Hope you enjoy.
Provided by Suzie
Categories Potluck
Time 2h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Boil potatoes with skins on until almost fork tender yet somewhat firm. Drain, cool, and cut into small chunks. Set aside.
- Hard boil eggs; cool. Chop nine; leave one whole. Set aside.
- Fry bacon until crisp; drain on paper towel; crumble and set aside.
- In large bowl add potatoes, chopped eggs, bacon, celery, onion, and bacon drippings.
- Add sour cream, mayonnaise, and spices.
- Gently fold mixture together being careful not to mash potatoes.
- Top with one sliced egg and sprinkle with paprika. Cover tightly and refrigerate.
- NOTE: Prep time includes cooking time.
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
CREAMY POTATO SALAD
Mildly seasoned with onion and dill, Mom's delightfully different potato salad is pretty, too, with the red potatoes left unpeeled. Of course, that also means it's quicker to make that traditional potato salad! -Pat Cole Polebridge, Montana
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Transfer potatoes to a large bowl. Add the chopped egg, celery, onion and green pepper. In a small bowl, combine the mayonnaise, sour cream, salt, pepper and dill. Pour over potato mixture; gently toss to coat. Cover and refrigerate until serving. Garnish with egg, paprika and dill if desired.
Nutrition Facts : Calories 114 calories, Fat 1g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 320mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
DILL AND SOUR CREAM POTATO SALAD
A different twist on "traditional" potato salad, this one is simple to make and delicious to eat. Cooking time includes overnight refrigeration.
Provided by Felix4067
Categories Potato
Time 10h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put potatoes in a large pan, cover with water, and boil until tender.
- Drain, and cut into bite-sized pieces, leaving skins on.
- Combine remaining ingredients in a large bowl.
- Add hot potatoes, and mix until well coated.
- Refrigerate overnight before serving.
Nutrition Facts : Calories 263.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 20, Sodium 172.7, Carbohydrate 35.3, Fiber 3.8, Sugar 3.6, Protein 4.2
POTATO SALAD WITH SOUR CREAM AND SCALLIONS
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 349 g, Fat 17 g, Fiber 5 g, Protein 7 g
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