Potato Salad - Sour Cream
Creamy potato salad with tangy sour cream, horseradish mustard, and fresh vegetables, perfect for picnics and gatherings, offering a flavorful and satisfying side dish.
Ingredients
Instructions
- Pour Italian dressing over warm cooked, peeled, and sliced potatoes.
- Chill the mixture for 2 hours. Add sliced celery and green onion.
- Chop the hard-cooked egg whites and sieve the yolks.
- Add the egg yolks to the chopped whites.
- Mix in salad dressing, sour cream, and horseradish mustard.
- Fold the mixture into the potato salad.
- Add salt and celery seed to taste.
- Chill for another 2 hours before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt as a substitute for sour cream. If you're in a pinch, a splash of vinegar can enhance the flavor of the Italian dressing. Ensure the potatoes are still warm when adding the dressing to allow better absorption. For added crunch, experiment with diced bell peppers or pickles. This potato salad pairs beautifully with Southern Banana Cake.
Serving Suggestions
Serve this potato salad chilled as a side dish for barbecues or picnics. It complements grilled meats wonderfully, such as chicken or burgers, and can be served alongside dishes like Perfect Peach Cobbler for a delightful meal. Garnish with fresh herbs like parsley for an added touch of flavor and color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. If you prefer to enjoy it warm, you can gently reheat it in the microwave, but be cautious not to overheat, as it may alter the texture of the sour cream.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad - Sour Cream contains roughly 287 calories, with 5g protein, 44g carbohydrates, and 10g fat. It is a good source of calcium (14% of the Daily Value), protein (11% of the Daily Value), and potassium (11% of the Daily Value). Note that it is relatively high in sodium, at 544mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Absolutely! This potato salad can be made up to a day in advance. Just be sure to keep it refrigerated and let it chill for a few hours before serving to allow the flavors to meld beautifully.
What type of potatoes are best for potato salad?
Waxy potatoes like red or yellow potatoes are ideal for potato salad as they hold their shape well after cooking. You can also use Yukon Gold potatoes for a creamy texture. Avoid starchy potatoes like Russets, as they can become mushy.
Can I add other ingredients to this potato salad?
Yes! Feel free to customize your potato salad with additional ingredients like diced pickles, radishes, or even bacon for extra flavor. Just be mindful of the balance so that the sour cream dressing remains the star of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).