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
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
POTATO SALAD WITH CHIVES
This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!
Provided by LYNNHOUSE
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
- In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.
Nutrition Facts : Calories 318 calories, Carbohydrate 25.7 g, Cholesterol 23.8 mg, Fat 22.8 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 132.6 mg, Sugar 1.4 g
SOUR CREAM AND CHIVE POTATO SALAD (WITH DILL!)
Potato salad is versatile. You can play around with the ingredients, so don't let anything stop you. This is a Party Size recipe, but can be easily halved. I prefer peeled potatoes, but if you prefer unpeeled red potatoes, that's perfectly ok and it sure makes a prettier potato salad!
Provided by Ayah Elisabeth
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Peel and cut potatoes, cut into one-inch pieces and boil for 10-12 minutes. Strain the potatoes in a colander and run cold water over the potatoes to stop the cooking. If you omit this step you will end up with mashed potatoes.
- Combine sour cream, mayo, and mustard in a medium size bowl.
- Combine the potatoes and all remaining ingredients in a large bowl, and empty the sour cream mixture into the large bowl and mix well.
- Cover and refrigerate overnight, if possible.
Nutrition Facts : Calories 432, Fat 18.9, SaturatedFat 6.1, Cholesterol 126, Sodium 801.2, Carbohydrate 56.9, Fiber 5.7, Sugar 6.4, Protein 10.2
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
SOUR CREAM AND CHIVE POTATO PANCAKES
Yummy pancakes which can be served for breakfast, brunch, as a snack or as a side-dish. Although the recipe specifies sebago potatoes, you can also use russet burbank or spunta potatoes. All of these are potatoes that are varieties which are good for baking. This recipe has been adapted from a recipe in the Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. It is essential to squeeze as much moisture as possible from the potatoes in step one before adding the potatoes to the other ingredients. Please feel free to vary the herbs according to your taste preferences.
Provided by bluemoon downunder
Categories Breakfast
Time 35m
Yield 20 Sour Cream and Chive Potato Pancakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
- Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
- Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
- Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.
SOUR CREAM AND CHIVE POTATOES
I came up with this dish just the other day when my fiancé asked for a ham that night for dinner. I usually make regular old mashed potatoes with ham, but that night I just didn't feel like it. So I scrambled through my kitchen a bit and came up with these bad boys.
Provided by MizEmerilLagasse
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
- With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
- In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
- Whisk in the broth and the cream then bring it to a boil.
- Remove from the heat and add the chives, sour cream, salt, and pepper.
- Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
- Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
- Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
- Let rest on your counter for at least 10 minutes before cutting.
SOUR CREAM AND CHIVE POTATO TOPPING
This simple topping is a little different because it contains sugar as well as salt and a generous amount of pepper. The sugar tames some of the tartness of the sour cream. My Dad made this topping while I was growing up so a baked potato is not complete without it!
Provided by Mrs_Kupkake
Categories Low Protein
Time 7m
Yield 1/2 cup, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Measure ingredients into a small bowl.
- Stir.
- If you use butter on your potato, add that first and mix it.
- Then top with 1-2 Tbs of topping.
Nutrition Facts : Calories 58, Fat 5.1, SaturatedFat 3, Cholesterol 13.3, Sodium 214.5, Carbohydrate 2.7, Fiber 0.3, Sugar 2.4, Protein 0.8
SOUR CREAM AND CHIVE POTATO BAKE
Make and share this Sour Cream and Chive Potato Bake recipe from Food.com.
Provided by katew
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 C.
- Boil potatoes till tender, about 15 minutes.
- Drain, cut in half, place in baking dish cut side up.
- Whisk together sour cream, cream, cheeses, chives, salt and pepper.
- Pour over potatoes.
- Cook 20 - 30 minutes until top is golden.
Nutrition Facts : Calories 710.1, Fat 47.6, SaturatedFat 29.2, Cholesterol 153.5, Sodium 454.6, Carbohydrate 53.1, Fiber 6.1, Sugar 4.5, Protein 20.3
SOUR CREAM AND CHIVES DIP
This recipe was on the back of the plant tag that was in chives I bought for my garden. I bet it would be good on a baked potato too.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix and serve!
Nutrition Facts : Calories 33.6, Fat 3.2, SaturatedFat 2, Cholesterol 6.6, Sodium 46.8, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 0.6
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.
SOUR CREAM AND CHIVE POTATO TOPPER
Make and share this Sour Cream and Chive Potato Topper recipe from Food.com.
Provided by Bridget Elaine
Categories Potato
Time 2m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients and let set overnight before use.
Nutrition Facts : Calories 123.4, Fat 12.1, SaturatedFat 7.5, Cholesterol 25.3, Sodium 30.6, Carbohydrate 2.5, Sugar 0.1, Protein 1.8
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