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Sour Cream Potato Salad

Total Time

Prep: 20 min. Cook: 25 min. + chilling

Makes

8 servings

Italian dressing and horseradish make this creamy potato salad different from most, plus those ingredients really add some zip! It’s perfect for picnics or potlucks.

Ingredients

  • 2 pounds medium red potatoes
  • 1/2 cup Italian salad dressing
  • 4 hard-boiled large eggs
  • 3/4 cup sliced celery
  • 1/3 cup thinly sliced green onions
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1-1/2 teaspoons prepared horseradish
  • 1-1/2 teaspoons prepared mustard
  • 1-1/2 teaspoons celery seed
  • 3/4 teaspoon salt

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  2. When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours.
  3. Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions.
  4. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts

3/4 cup: 410 calories, 33g fat (6g saturated fat), 126mg cholesterol, 694mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein.

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