Sour Cream-Mustard Potato Salad

Oxmoor House
10 to 12 servings


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10 large new potatoes
8 hard-cooked eggs
2 tablespoons vinegar
2 1/2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 cup mayonnaise
1 (8-ounce) carton commercial sour cream
1 teaspoon salt
1/2 teaspoon celery salt
1 cup diced celery
1/4 cup finely chopped onion
2 tablespoons chopped green pepper
2 tablespoons chopped pimiento
Cucumber slices (optional)


Cook potatoes in boiling salted water 20 minutes or until potatoes are tender. Drain well, and cool. Peel potatoes, and cut into 1/2-inch cubes.

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks in a medium mixing bowl. Add vinegar, mustard, horseradish, mayonnaise, sour cream, salt, and celery salt; mix well. Chop whites, and add to yolk mixture. Add potatoes, celery, onion, green pepper, and pimiento, stirring until well blended. Cover and refrigerate at least 1 hour. Garnish with cucumber slices, if desired.

Created date

February 2010