Sour Cream Potato Salad
A creamy, tangy potato salad featuring tender new potatoes, hard-cooked eggs, crisp celery, green onions, and a savory dressing made with mayonnaise, sour cream, mustard, and horseradish. Perfect for picnics, potlucks, or family gatherings, it offers a delightful blend of flavors and textures that everyone will enjoy.
Ingredients
Instructions
- Cook potatoes in water with 3/4 teaspoon salt until tender, then drain and cool for 10 minutes.
- Peel the potatoes and slice them.
- Pour Italian dressing over the potatoes and refrigerate for at least 2 hours.
- Remove egg yolks from hard-cooked eggs and set aside.
- Chop the egg whites.
- Mix egg whites, sliced celery, and 1 cup of green onions with the potatoes.
- Press egg yolks through a sieve, reserving 3 tablespoons for garnish.
- Combine remaining egg yolk, mayonnaise, sour cream, mustard, 1 teaspoon salt, horseradish, celery seed, and pepper in a bowl.
- Mix the dressing with the potato mixture.
- Cover and refrigerate for 2 hours before serving.
Tips & Substitutions
For a creamier texture, feel free to substitute Greek yogurt for sour cream. You can also add diced pickles or relish for an extra kick. If you prefer a lighter version, reduce the mayonnaise to 1 1/2 cups and increase the sour cream to 1 cup. Make sure to let the salad chill thoroughly; the flavors meld beautifully over time.
Serving Suggestions
Serve this sour cream potato salad chilled, garnished with the reserved egg yolk. It pairs wonderfully with grilled meats, making it a great side for summer barbecues. For a delightful contrast, consider serving alongside crisp Apple Slices or your favorite American recipes for a complete meal.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after refrigeration, you can stir in a little extra mayonnaise or sour cream to restore its creaminess. Avoid freezing, as potatoes can become mushy when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Potato Salad contains roughly 424 calories, with 12g protein, 75g carbohydrates, and 10g fat. It is an excellent source of vitamin C (50% of the Daily Value), calcium (35% of the Daily Value), and vitamin A (27% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1036mg per serving (45% 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 other varieties like Yukon Gold or red potatoes, which will give a different texture and flavor. Just ensure they are similar in size for even cooking. The skin can be left on for added nutrition and a rustic look.
How can I make this potato salad vegan?
To make a vegan version, replace the mayonnaise with vegan mayonnaise and use silken tofu blended until smooth instead of sour cream. You can also omit the eggs or substitute them with diced avocado for creaminess.
What can I add to make this salad more colorful?
Consider adding diced bell peppers, shredded carrots, or even chopped fresh herbs like parsley or dill for a pop of color and freshness. These additions not only enhance the visual appeal but also add extra flavor.
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).