Sour Cream Potato Salad

Recipe Ingredients

6 cups	876g / 30oz	Cooked peeled Yukon Gold potatoes - diced into 1" cubes
1 cup	237ml	Cucumber - peeled, seeded, (medium)
		And diced into 1/2" cubes
1 1/2 tablespoons	22ml	Minced onion
1 teaspoon	5ml	Celery seed
1 1/2 teaspoons	7.5ml	Salt - or to taste
1/2 teaspoon	2.5ml	Freshly-ground white pepper - or to taste
6		Hard boiled eggs - peeled
1 cup	237ml	Sour cream
1/2 cup	118ml	Mayonnaise
1/4 cup	59ml	Apple cider vinegar
1 teaspoon	5ml	Mustard

Recipe Instructions

Combine the potatoes, cucumber, onion, celery seed, salt and pepper in a large bowl. Toss to combine.

Separate the yolks and whites of the eggs. Dice the whites and add to the potatoes. Mash the yolks well in a separate bowl and add the sour cream, mayonnaise, vinegar and mustard. Mix well.

Add the dressing to the potato mixture and mix well. Let stand in the refrigerator at least 1 hour before serving.

This recipe yields 6 to 8 servings.

Each of 8 servings: 325 calories; 8 grams protein; 27 grams carbohydrates; 2 grams fiber; 21 grams fat; 7 grams saturated fat; 178 mg. cholesterol; 590 mg. sodium.

Source:
The Los Angeles Times, 09-01-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.