Sour Cream Potato Salad Recipe

Sour Cream Potato Salad picture


Difficulty LevelEasyCuisine
Main IngredientInterest Group


 Potatoes7 Medium, cooked in jacket, peeled and sliced
 French dressing/Italian dressing1⁄3 Cup (5.33 tbs) (Clear)
 Sliced celery3⁄4 Cup (12 tbs)
 Sliced green onions and tops1⁄3 Cup (5.33 tbs)
 Hard cooked eggs4
 Mayonnaise1 Cup (16 tbs)
 Dairy sour cream1⁄2 Cup (8 tbs)
 Prepared horseradish1 1⁄2 Teaspoon
 Celery seed To Taste
 Diced pared cucumber1⁄3 Cup (5.33 tbs)
 Salt To Taste

Nutrition Facts

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


While potatoes are warm, pour dressing over and then chill for 2 hours.
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.