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Sour Cream Potato Salad Recipe
|Potatoes||7 Medium, cooked in jacket, peeled and sliced|
|French dressing/Italian dressing||1⁄3 Cup (5.33 tbs) (Clear)|
|Sliced celery||3⁄4 Cup (12 tbs)|
|Sliced green onions and tops||1⁄3 Cup (5.33 tbs)|
|Hard cooked eggs||4|
|Mayonnaise||1 Cup (16 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1 1⁄2 Teaspoon|
|Celery seed||To Taste|
|Diced pared cucumber||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3513 Calories from Fat 2330
% Daily Value*
Total Fat 260 g400.2%
Saturated Fat 41.7 g208.4%
Trans Fat 0 g
Cholesterol 1183.8 mg
Sodium 2680.8 mg111.7%
Total Carbohydrates 251 g83.6%
Dietary Fiber 29.9 g119.5%
Sugars 33.8 g
Protein 58 g116.2%
Vitamin A 75.5% Vitamin C 430.6%
Calcium 47.9% Iron 78.7%
*Based on a 2000 Calorie diet
Add celery and onion.
Chop egg whites; add.
Sieve yolks; reserve some for garnish.
Combine remaining sieved yolk with mayonnaise, sour cream, and horseradish mustard.
Fold into salad.
Add salt and celery seed to taste.
Chill salad for 2 hours.
Add diced cucumber; mix.
To trim, sprinkle reserved sieved yolk and sliced onion tops over top.