Potato Salad With Sour Cream
Creamy potato salad with sour cream, eggs, and a tangy vinegar-sugar dressing, perfect for picnics and family gatherings, offering a comforting and flavorful side dish.
Ingredients
Instructions
- Cook the first five ingredients (eggs, salt, vinegar, sugar, mustard) on medium heat.
- Add butter; cook about 3 minutes or until the mixture thickens.
- Remove from heat and let cool.
- Add sour cream, chopped eggs, and cooked diced potatoes to the mixture.
- Optional: add sweet pickles and onions for extra flavor.
Tips & Substitutions
For a creamier texture, try using Greek yogurt instead of sour cream. If you prefer a sweeter salad, increase the sugar slightly or add a bit of honey. To save time, you can use pre-cooked potatoes or even leftover potato wedges. This dish can also benefit from a sprinkle of fresh herbs like dill or parsley for added flavor.
Serving Suggestions
This potato salad pairs beautifully with grilled meats or sandwiches, making it a perfect addition to summer picnics or barbecues. Consider serving it alongside a refreshing salad or a fruit platter. For a hearty meal, serve with a side of baked beans or coleslaw. It also complements dishes like One-Cup Cottage Ring well.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To refresh the flavors, stir in a little extra sour cream before serving. Avoid reheating the salad, as it’s best enjoyed cold. If needed, you can add a splash of vinegar to revive the taste.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad With Sour Cream contains roughly 326 calories, with 2g protein, 17g carbohydrates, and 28g fat. It is a good source of vitamin C (18% of the Daily Value) and vitamin A (18% of the Daily Value). Note that it is relatively high in sodium, at 966mg per serving (42% 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 use different types of potatoes for this salad?
Yes, you can use various types of potatoes such as red, yellow, or even new potatoes. Each type will give a slightly different texture and flavor, so feel free to experiment based on your preference.
How can I make this potato salad vegan?
To make the salad vegan, substitute the sour cream with a plant-based alternative, such as cashew cream or vegan yogurt. You can also replace the eggs with chopped tofu or chickpeas for protein while maintaining the salad's heartiness.
What can I add for extra crunch?
For added crunch, consider mixing in diced celery, bell peppers, or radishes. These ingredients will not only enhance the texture but also bring a refreshing taste to the potato salad. You could also add nuts like chopped walnuts for a unique twist.
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).