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
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
GRANDMA'S CREAMY POTATO SALAD
This easy version of creamy potato salad recipe is a traditional style salad, made with mayonnaise and a little sour cream and the perfect blend of spices! Better yet, the potatoes don't need to be peeled!
Provided by Deanne - This Farm Girl Cooks
Categories Side Dish
Time 40m
Number Of Ingredients 11
Steps:
- Cut potatoes into bite size pieces. Bring a large pot of water to a boil, then cook for 20 minutes or until tender. Drain and set aside to cool.
- Add 1 cup of water and trivet to the Instant Pot. Place whole potatoes in the pot atop the trivet. Most should fit in a 6 quart or larger pot, but do not exceed the fill line. Prick potatoes with a sharp knife. Set pressure to manual for 20 minutes, then let them naturally release. Allow to cool slightly before cutting into bite size pieces.
- In a medium sized bowl, combine mayonnaise, sour cream, sugar, apple cider vinegar, yellow mustard, dried minced onion. Stir until all ingredients are combined, then fold into the diced potatoes, gently folding until incorporated.
- Mixture will be very creamy but will soak into the potatoes as it sits.
- Refrigerate for several hours or overnight. Stir before serving and top with hard boiled egg slices and paprika.
Nutrition Facts : Calories 429 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 grams, Sodium 253 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
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.
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.
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
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
SOUR CREAM POTATO SALAD LOAF
Make and share this Sour Cream Potato Salad Loaf recipe from Food.com.
Provided by lemoncurd
Categories Potato
Time 45m
Yield 1 loaf, 15 serving(s)
Number Of Ingredients 13
Steps:
- Boil potatoes with jackets on until firm but soft.
- Peel cool potatoes and cube into medium sized cubes.
- Add onion, parsley, salt and pepper to the potatoes.
- Mix sour cream, mayo and lemon juice together and add to the potatoes.
- Add the chopped pecans.
- MIX all the ingredients together gently.
- Fill a loaf tin lined with cling film with the potato salad.
- pressing the mixture down firmly into the tin.
- Chill until ready to serve.
- Lay a bed of lettuce leaves onto a serving platter.
- Invert loaf onto lettuce.
- Whip the cream and pipe cream onto loaf (do not overdo the cream|).
- Garnish with pecans and cherry tomatoes.
Nutrition Facts : Calories 117, Fat 5.9, SaturatedFat 2.3, Cholesterol 7.8, Sodium 40.9, Carbohydrate 14.7, Fiber 1.8, Sugar 1.4, Protein 2.2
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
SOUR CREAM POTATO SALAD
Time 2h30m
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with water. Simmer until potatoes are tender enough to pierce with a fork. Drain potatoes and pour Italian dressing over potatoes. Chill for 2 hours. After chilling, add celery, green onions, eggs, mayonnaise, sour cream & horseradish mustard. Mix well and serve immediately!
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.
SOUR CREAM POTATO SALAD
Make and share this Sour Cream Potato Salad recipe from Food.com.
Provided by NELady
Categories Potato
Time 15m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the egg whites fine. Mash the yolks or put them through a sieve.
- Mix the egg yolk with mustard, mayonnaise and sour cream for the dressing.
- Mix all the remaining ingredients well. Toss with dressing. Use additional sour cream, if needed, to moisten well. Chill and serve.
Nutrition Facts : Calories 596.2, Fat 32.9, SaturatedFat 11.2, Cholesterol 881.4, Sodium 604.6, Carbohydrate 45, Fiber 3.6, Sugar 7.8, Protein 29.8
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
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