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Categories: Salads, Vegetarian

Sour cream potato salad

Sour cream potato salad
Los Angeles Times

One of the little ironies of what lies ahead this weekend is that labor is the last thing anyone wants to think about, especially in the kitchen. What started as a commemoration of the working life is now all about ... Read more

Total time: 40 minutes plus 1 hour standing time | Serves 6 to 8
  • 6 cups cooked, peeled Yukon Gold potatoes, diced into 1-inch cubes
  • 1 medium cucumber, peeled, seeded and diced into 1/2 inch cubes
  • 1 1/2 tablespoons minced onion
  • 1 teaspoon celery seed
  • 1 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon white pepper, or to taste
  • 6 eggs, hard boiled, peeled
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 teaspoon mustard

Step 1Combine the potatoes, cucumber, onion, celery seed, salt and pepper in a large bowl. Toss to combine.

Step 2Separate 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.

Step 3Add the dressing to the potato mixture and mix well. Let stand in the refrigerator at least 1 hour before serving.

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.
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