Cold Potatoes In Sour Cream Layered Potato Salad Recipes
SOUR CREAM POTATO SALAD
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.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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. , 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., Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions. , 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 : Calories 410 calories, Fat 33g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 694mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
COLD POTATOES IN SOUR CREAM (LAYERED POTATO SALAD)
This was my mom's version of potato salad. She never mixed the ingredients together, she layered them. Serve this in a clear glass bowl. Use a casserole dish, if you want just one layer of salad. I'm so glad I found this recipe in my collection - it's been "lost" for 20yrs-- lol! . Feel free to adjust the amount of egg & green onion to your taste. NOTE: Prep time does not include chilling time.
Provided by Sweet PQ
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and boil potatoes, whole, until cooked, but firm. Do NOT overcook, because once potatoes are cooled to room temperature, you will be slicing them across (like for scalloped potatoes). I find my mandolin makes short work of this.
- Mix the mayonaisse, sour cream, bacon and salt together. Set aside.
- Put a layer of potato slices in a bowl, spread with the sour cream mixture.
- Sprinkle with green onions and egg.
- Repeat layers until all ingredients are used.
- Refrigerate at least 2 hours.
- I usually sprinkle with paprika and garnish with fresh parsley before serving.
Nutrition Facts : Calories 1097.5, Fat 62, SaturatedFat 23.9, Cholesterol 194.7, Sodium 870.6, Carbohydrate 116.9, Fiber 12.5, Sugar 8.7, Protein 22.6
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