Heidi's Sour-Cream Potato Salad

This is a delicious sour cream potato salad that's been a summer staple in my family for years. A great alternative to the more traditional pickle relish potato salad.

Yield: 8 servings ( Serving Size: servings )
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Ingredients

  • Celery Seed, to taste
  • 3/4 cup(s) Celery, sliced
  • 1/3 cup(s) clear Italian dressing
  • 4 Eggs, hard-cooked
  • 1/3 cup(s) Green Onions, sliced, tops only
  • 1 cup(s) Mayonnaise
  • 11/2 teaspoon(s) Prepared Horseradish Mustard
  • 2 1/2 pound(s) Red Potatoes
  • 1/2 cup(s) Sour Cream

Preparation

  1. Cook potatoes in jackets in boiling water until tender. Meanwhile hard cook eggs if not previously done. Drain potatoes, peel, and slice.

  2. Place sliced potatoes in a large bowl, pour dressing over warm potatoes; chill 2 hours.

  3. Peel eggs and separate yolk from whites. Chop egg whites and set yolks aside.

  4. Add celery, onion, and chopped egg whites to potatoes.


  5. In a small bowl, sieve yolks; mix with mayonnaise, sour cream, and horseradish mustard; fold into salad.

  6. Add celery seed to taste.

  7. Chill 2 hours.
August 2011

This recipe is a personal recipe added by socalmomof2 and has not been tested or endorsed by MyRecipes.

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