Sour Cream-Mustard Potato Salad

Yield: 10 to 12 servings
Recipe from Oxmoor House

More From Oxmoor House


  • 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)


  1. 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.
  2. 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.
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