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Sour Cream Potato Salad Recipe
|Diced cooked potatoes||4 Cup (64 tbs) (Fresh)|
|Diced cucumber||1⁄2 Cup (8 tbs)|
|Minced onion/Shallots||1 Tablespoon|
|Whole celery seed||3⁄4 Teaspoon|
|Hard cooked eggs||3|
|Salt||1 1⁄2 Teaspoon|
|Fresh ground pepper||1⁄2 Teaspoon|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
Serving size: Complete recipe
Calories 2323 Calories from Fat 1556
% Daily Value*
Total Fat 175 g268.5%
Saturated Fat 53.4 g267.2%
Trans Fat 0 g
Cholesterol 983.1 mg
Sodium 4059.3 mg169.1%
Total Carbohydrates 142 g47.4%
Dietary Fiber 22.2 g88.8%
Sugars 15.2 g
Protein 48 g96.2%
Vitamin A 61.4% Vitamin C 64.4%
Calcium 84.2% Iron 240%
*Based on a 2000 Calorie diet
Toss together lightly the potatoes, cucumber, onion, celery seed, chopped whites of the hard-cooked eggs, and salt and pepper.
Mash the yolks of the eggs and blend with the sour cream, mayonnaise, vinegar, and mustard.
Stir the dressing into the potatoes and toss gently to blend.
Allow to stand at least 15 minutes before serving.
Garnish with crisp greens.