Sour Cream Potato Salad
A tangy sour cream dressing turns a basic potato salad recipe into something special. See how to make this cookout staple without including eggs.
- Serves: 12 persons
- 4pounds potatoes
- 2medium ribs celery (diced)
- 4green onions (white and light green parts, chopped)
- 1cup sour cream
- ½cup mayonnaise
- ½tablespoon Dijon mustard
- 1teaspoon sugar
- ¼teaspoon cayenne
- 1teaspoon salt (or to taste)
- Black pepper (to taste)
Step 1Gather the ingredients.
Step 2Add 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.
Step 3When cool enough to handle, peel and cube the potatoes.
Step 4In a large bowl, combine the cooled potatoes, celery, and green onions.
Step 5In another bowl, combine the sour cream, mayonnaise, mustard, sugar, cayenne, salt, and pepper. Mix.
Step 6Add the dressing to the potatoes and toss well. Taste and adjust the seasoning.
Step 7Cover and refrigerate the potato salad for at least 2 hours before serving for best results. Enjoy.