Sour Cream Potato Salad Kartoffelsalat Med Surfløde Recipes

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.

DILL SOUR CREAM POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
• In a large bowl combine potatoes, celery and green onions.
• In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
• Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

RED POTATO SALAD WITH SOUR CREAM AND CHIVES

Steps:

• Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
• In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

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.

SOUR CREAM POTATO SALAD - KARTOFFELSALAT MED SURFLøDE

Steps:

• In a large soup pot add uncooked diced potatoes and water to cover. Bring to boil and cook until potatoes are tender. Drain and rinse potatoes.
• Combine the cooked potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.
• To prepare dressing combine hard boiled egg yolks with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.
• Let stand 15 minutes before serving.
• Garnish with chives or scallions.

POTATO SALAD WITH SOUR CREAM

Steps:

• In a large bowl, combine the first five ingredients. Remove egg yolks from whites. Chop whites and add to potato mixture; toss lightly. , Mash yolks with sour cream, mayonnaise, mustard, vinegar, salt, pepper and celery seed if desired. Fold in potato mixture. Refrigerate for at least 6 hours.

SOUR CREAM POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender, about 10 minutes.
• Mix all ingredients, adding potatoes and eggs last.
• Chill before serving.

SOUR CREAM POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with water. Simmer until potatoes are tender enough to pierce with a fork. Drain potatoes and pour Italian dressing over potatoes. Chill for 2 hours. After chilling, add celery, green onions, eggs, mayonnaise, sour cream & horseradish mustard. Mix well and serve immediately!