I discovered sour cream potato salad about a year into my marriage. There was a recipe for dill sour cream potato salad in a Southern Living cookbook I received as a wedding gift. My husband is from Wisconsin, so we eat brats often – I like to mix up the sides. So, we tried the Southern Living recipe. It was delicious and became the only way I make potato salad from then on.
This recipe has some differences from the recipe I have been using. The most notable is the vinegar. It adds a really tangy kick at the end of each bite.
I didn’t have cucumber, so used some diced green pepper instead. It has a similar crunch factor and I think it worked out well. I also did not add the egg. I dislike egg in my potato salad! However, if you like egg, I’m sure it would add a nice layer of flavor.
The sauce is very light and creamy, which is one of the things I enjoy about a sour cream salad dressing. The recipe makes a lot of the dressing. It only calls for 4 cups of potatoes, but it could easily accommodate 6 to 8 cups. There was a lot of the dressing left over in the bowl!
I think this is a must try for you all!
SOUR CREAM POTATO SALAD
4 Cups Cooked Potato Cubes
½ Cup Diced Cucumber
1 Onion, Petite Diced
¾ Teaspoon Celery Seed
1 ½ Teaspoons Salt
½ Teaspoon Pepper
3 Hard Cooked Eggs, Diced (Optional)
1 ½ Cups Sour Cream
½ Cup Mayonnaise
¼ Cup Vinegar
1 Teaspoon Mustard
Combine potatoes, cucumber, onion, celery seed, salt and pepper. Blend carefully so as not to crush the potatoes. Mash egg yolks and combine with sour cream, mayonnaise, vinegar and mustard. Blend. Mix sour cream mixture with potato mixture. Chill until ready to serve.
Comments