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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  • 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


  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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