Sour Cream Potato Salad Recipe

Name: Sour Cream Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium red potatoes; 1/2 cup Italian salad dressing; 4 hard-boiled large eggs; 3/4 cup sliced celery; 1/3 cup thinly sliced green onions; 1 cup mayonnaise; 1/2 cup sour cream; 1-1/2 teaspoons prepared horseradish; 1-1/2 teaspoons prepared mustard; 1-1/2 teaspoons celery seed; 3/4 teaspoon salt

Servings: persons

2 pounds medium red potatoes
1/2 cup Italian salad dressing
4 hard-boiled large eggs
3/4 cup sliced celery
1/3 cup thinly sliced green onions
1 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons prepared horseradish
1-1/2 teaspoons prepared mustard
1-1/2 teaspoons celery seed
3/4 teaspoon salt

1
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.
2
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.
3
Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions.
4
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.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds medium red potatoes, 1/2 cup Italian salad dressing, 4 hard-boiled large eggs, 3/4 cup sliced celery, and more.

Yes, Sour Cream Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sour Cream Potato Salad

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