Sour Cream Vegetable Salad Food

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.

CREAMY SPRING GARDEN SALAD

Steps:

• Remove the seeds from the tomatoes and chop them into cubes. You can also use cherry or grape tomatoes cut in half.
• Slice the cucumbers, thinly slice the radishes. Cut the lettuce finely. Add the fresh minced herbs.
• Add the sour cream or Greek yogurt and mix gently. Season with salt and ground black pepper to taste. Serve immediately.

SOUR CREAM VEGETABLE SALAD

Steps:

• Combine vegetables.
• Toss with dill.
• Mix remaining ingredients andtoss with vegetables.

CREAMY SUMMER VEGETABLE SALAD

Steps:

• In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

SOUR CREAM AND ONION POTATO SALAD

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.

QUICK VEGETABLE SALAD

Steps:

• In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. , In a small bowl, combine the remaining ingredients; gently blend into the salad. Serve immediately.