Cold Potatoes In Sour Cream (Layered Potato Salad)

1. 1

   Peel and boil potatoes, whole, until cooked, but firm. Do NOT overcook, because once potatoes are cooled to room temperature, you will be slicing them across (like for scalloped potatoes). I find my mandolin makes short work of this.

2. 2

   Mix the mayonaisse, sour cream, bacon and salt together. Set aside.

3. 3

   Put a layer of potato slices in a bowl, spread with the sour cream mixture.

4. 4

   Sprinkle with green onions and egg.

5. 5

   Repeat layers until all ingredients are used.

6. 6

   Refrigerate at least 2 hours.

7. 7

   I usually sprinkle with paprika and garnish with fresh parsley before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.