Joan Dennis
@joandennis
Creamy Red Potato Salad with Sour Cream
This creamy red potato salad combines tender potatoes with a rich dressing of mayonnaise, sour cream, and yogurt, enhanced by the crunch of dill pickles and the zest of Dijon mustard. Perfect for picnics, barbecues, or as a side dish for any meal.
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:15
- Views:5
Recipe Information
- Prep time35 min.
- Cook time20 min.
- Total time55 min.
- Servings8
Ingredients
- 2 pounds
- 3/4 cup
- 1/2 cup
- 1/2 cup
- 1/3 cup, thinly sliced
- 2, chopped
- 4 1/2 teaspoons
- 4 1/2 teaspoons
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 2 cloves, minced
- 1 dash
- 1 dash
- 4, chopped
Cooking Instructions
Follow our step-by-step guide on how to make Creamy Red Potato Salad with Sour Cream.
Step 1
Start by placing red potatoes in a spacious pot and covering them with salted water.
Step 2
Bring the water to a vigorous boil, then lower the heat to medium-low, allowing the potatoes to simmer until they reach a tender perfection, which typically takes about 20 to 30 minutes.
Step 3
Once they are cooked, drain the potatoes and let them cool slightly before slicing them into a large mixing bowl.
Step 4
In a separate small bowl, combine mayonnaise, sour cream, yogurt, sliced green onions, chopped dill pickles, Dijon mustard, prepared horseradish, celery seed, salt, black pepper, minced garlic, onion salt, and garlic powder.
Step 5
Mix these ingredients thoroughly until you achieve a creamy dressing.
Step 6
Drizzle this delightful mixture over the sliced potatoes and gently toss to ensure every piece is coated.
Step 7
Carefully fold in the chopped hard-cooked eggs for an extra layer of flavor.
Step 8
Cover the potato salad and let it chill in the refrigerator for 2 to 3 hours, allowing the flavors to meld beautifully before serving.
Step 9
This potato salad is not just a side dish; it’s a celebration of flavors that will elevate any gathering.