SOUR CREAM POTATO SALAD
Steps:
- Gather the ingredients.
- Add 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.
- When cool enough to handle, peel and cube the potatoes.
- In a large bowl, combine the cooled potatoes, celery, and green onions.
- In another bowl, combine the sour cream, mayonnaise, mustard, sugar, cayenne, salt, and pepper. Mix.
- Add the dressing to the potatoes and toss well. Taste and adjust the seasoning.
- Cover and refrigerate the potato salad for at least 2 hours before serving for best results. Enjoy.
Nutrition Facts : Calories 246 kcal, Carbohydrate 34 g, Cholesterol 15 mg, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 631 mg, Sugar 3 g, Fat 11 g, ServingSize 12 servings, UnsaturatedFat 0 g
POTATO SALAD WITH CHIVES
This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!
Provided by LYNNHOUSE
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
- In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.
Nutrition Facts : Calories 318 calories, Carbohydrate 25.7 g, Cholesterol 23.8 mg, Fat 22.8 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 132.6 mg, Sugar 1.4 g
RED POTATO SALAD WITH SOUR CREAM AND CHIVES
This is a delicious creamy potato salad recipe. Fresh chives add the perfect touch.
Provided by Jen
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
- In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 41.2 g, Cholesterol 6.7 mg, Fat 3 g, Fiber 3.6 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 252.3 mg, Sugar 2.6 g
SOUR CREAM AND CHIVE POTATO SALAD (WITH DILL!)
Potato salad is versatile. You can play around with the ingredients, so don't let anything stop you. This is a Party Size recipe, but can be easily halved. I prefer peeled potatoes, but if you prefer unpeeled red potatoes, that's perfectly ok and it sure makes a prettier potato salad!
Provided by Ayah Elisabeth
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Peel and cut potatoes, cut into one-inch pieces and boil for 10-12 minutes. Strain the potatoes in a colander and run cold water over the potatoes to stop the cooking. If you omit this step you will end up with mashed potatoes.
- Combine sour cream, mayo, and mustard in a medium size bowl.
- Combine the potatoes and all remaining ingredients in a large bowl, and empty the sour cream mixture into the large bowl and mix well.
- Cover and refrigerate overnight, if possible.
Nutrition Facts : Calories 432, Fat 18.9, SaturatedFat 6.1, Cholesterol 126, Sodium 801.2, Carbohydrate 56.9, Fiber 5.7, Sugar 6.4, Protein 10.2
SOUR CREAM AND ONION POTATO SALAD
Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."
Provided by Molly Baz
Categories Bon Appétit Side Picnic Summer Potluck Potato Salad Potato Sour Cream Onion Chive Mayonnaise Mustard Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kid-Friendly Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a large pot and pour in 3 qt. water to cover. Add 1 cup salt and bring water to a boil over medium-high heat. (Yes, this is a lot of salt, but it's the right amount to ensure potatoes are seasoned through and through.) Reduce heat and simmer, adjusting heat as needed, until potatoes until fork-tender, 15-20 minutes. Scoop out ½ cup potato cooking liquid and set aside. Drain potatoes in a colander and let sit until cool enough to handle, about 10 minutes.
- Meanwhile, combine sour cream, mayonnaise, onion powder, mustard, and pepper in a large bowl and mix well to combine. Add garlic and half of chives and mix just to incorporate.
- Place red onion in a fine-mesh sieve and rinse for several seconds to take away some of its raw bite. Pat dry with paper towels. Mix half of onion into dressing; set aside remaining onion for serving.
- Working one at a time, set potatoes on a flat surface and crush slightly with the palm of your hand. Add to bowl with dressing along with ¼ cup potato cooking liquid. Do this while the potatoes are still warm so that they can absorb all of the seasoning. Don't worry if the dressing looks a little loose and watery at the beginning-it will all get absorbed and become creamier as it sits. Taste and season with more salt or, if your dressing looks too thick, a splash of potato cooking liquid.
- Top potatoes with remaining chives and reserved onion and crumble potato chips over.
SOUR CREAM & CHIVES POTATO SALAD
Grill you a steak or two to go along with this. Nice, rich, and tasty.
Provided by Robert Priddy @robertpriddy
Categories Potatoes
Number Of Ingredients 10
Steps:
- Place the potatoes in a pot and boil over medium high heat for 15 minutes or until tender.
- Drain the water off the potatoes and place them in a large salad bowl.
- You will then want to take a potato masher and mash until smooth.
- Ad the rest of the ingredients and mix until well blended and smooth.
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CREAMY SOUR CREAM CHIVE POTATO SALAD RECIPE | LITTLE …
From littlespicejar.com
5/5 (6)Estimated Reading Time 7 minsServings 8Total Time 1 hr 35 mins
- BOIL: Add the potatoes in a large pot with cold water (covering the potatoes by at least 2 inches.) Add a generous sprinkle of salt and allow the potatoes to come to a boil over high heat. When boiling, reduce heat and allow them to simmer until very tender when tested with a sharp knife; roughly 18-24 minutes. When in doubt, let them boil longer as they will firm up a bit once dressed and refrigerated! Drain the potatoes and allow them to cool to room temperature.
- DRESSING: In a small bowl, whisk together the ingredients for the dressing until smooth. Taste and adjust with additional seasonings as desired.
- TOSS: In a large bowl, combine the cooled potatoes, finely minced celery, onions, chopped chives, and parsley. Add the dressing and stir to combine. Taste and adjust with additional salt or ranch seasoning as needed. Allow the potato salad to cool in the refrigerator for at least 1 hour and up to 6 hours in advance.
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