Cold Potato Salad Recipe Sour Cream Recipe Cards

GRANDMA EDYTHE'S SOUR CREAM POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain. Cool until easily handled, about 10 minutes. Peel and cut into bite-size pieces.
• Combine potatoes, pickles, and chopped onions in a large bowl.
• Mix mayonnaise, sour cream, and pickle juice together in a small mixing bowl. Pour over potatoes. Gently toss until potatoes are coated with dressing. Add chopped eggs; gently mix. Season with salt and pepper.
• Refrigerate 8 hours or overnight for best flavor.

SOUR CREAM POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours., Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions. , In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate for at least 2 hours before serving.

EASY SOUR CREAM POTATO SALAD

Steps:

• Halve the baby potatoes and cook in a large pot of salted, boiling water until cooked. (The potatoes are cooked when a knife's tip can easily be inserted.)
• Drain the potatoes and allow to cool slightly.
• To make the dressing, mix the sour cream and seasoning and thin out with a little milk or water if necessary.
• Pour the dressing over the cooked potatoes and mix. (Adding the dressing to the potatoes while they are still warm will allow the potatoes to absorb the dressing.)
• Taste and adjust the seasoning if necessary then allow to cool completely before serving.

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Cut potatoes into bite size pieces. Bring a large pot of water to a boil, then cook for 20 minutes or until tender. Drain and set aside to cool.
• Add 1 cup of water and trivet to the Instant Pot. Place whole potatoes in the pot atop the trivet. Most should fit in a 6 quart or larger pot, but do not exceed the fill line. Prick potatoes with a sharp knife. Set pressure to manual for 20 minutes, then let them naturally release. Allow to cool slightly before cutting into bite size pieces.
• In a medium sized bowl, combine mayonnaise, sour cream, sugar, apple cider vinegar, yellow mustard, dried minced onion. Stir until all ingredients are combined, then fold into the diced potatoes, gently folding until incorporated.
• Mixture will be very creamy but will soak into the potatoes as it sits.
• Refrigerate for several hours or overnight. Stir before serving and top with hard boiled egg slices and paprika.

SOUR CREAM POTATO SALAD

Steps:

• Gather the ingredients.
• Add the potatoes to a large pot and cover with water. Season with salt and bring to a boil. Cook until tender when pierced with a knife and drain.
• When cool enough to handle, peel and cube the potatoes.
• In a large bowl, combine the cooled potatoes, celery, and green onions.
• In another bowl, combine the sour cream, mayonnaise, mustard, sugar, cayenne, salt, and pepper. Mix.
• Add the dressing to the potatoes and toss well. Taste and adjust the seasoning.
• Cover and refrigerate the potato salad for at least 2 hours before serving for best results. Enjoy.

SOUR CREAM & HORSERADISH POTATO SALAD

Steps:

• Boil potatoes in skins until barely tender, about 30- 45 minutes.
• Drain water, pour cold water over potatoes, and let stand until cool enough to handle.
• Peel and slice potatoes (you should have approx 6 cups).
• Pour italian salad dressing over potatoes and chill at least 2 hours.
• Do not drain salad dressing from potatoes.
• Add celery and onion to potatoes.
• Chop egg whites and add to potatoes.
• Mix mashed egg yolks with mayonnaise, sour cream, mustard, horseradish, salt and pepper.
• Pour dressing over potatoes, stir, and chill at least 2 additional hours before serving.

CREAMY SOUR CREAM POTATO SALAD

Steps:

• If using old potatoes, peel and cook until tender but still firm; if using new potatoes, cook in their jackets until tender but still firm.
• You can either leave the skin (jackets) on the new potatoes or peel the skin off the new potates when cooked, if desired.
• I prefer to leave the skin (jackets) on the new potatoes.
• Slice potatoes into large dice while still warm.
• Put the warm potatoes into a bowl, pour the french dressing immediately over the warm potatoes, toss gently to coat each potato piece with the dressing.
• Let stand for 1 hour.
• Add celery and shallots.
• Combine mayonnaise, sour cream, and mustard, blend well.
• Mix gently into potato mixture.
• Salt to taste and then refrigerate.
• Just before serving, mix in the diced deseeded cucumber.

RED POTATO SALAD WITH SOUR CREAM AND DILL

Steps:

• Gather the ingredients.
• Cut the potatoes into small, bite-sized chunks and place in a medium saucepan.
• Cover with cold water and bring to a boil; cook for about 10 to 12 minutes, until just tender.
• Pour off water and set the pan in a larger pan of cold water to cool the potatoes quickly.
• In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle.
• In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard . Add to the potatoes and stir gently to combine.
• Fold in the dill and add salt and pepper to taste.