Sour Cream Potato Salad

Total Time Prep: 20 min. Cook: 25 min. + chilling.
Yield 8 servings
Test Kitchen Approved
Our beloved sour cream potato salad recipe employs Italian dressing and horseradish to make it a tangy, zippy version of the classic summer side that will have everyone reaching for second scoops.

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 until tender, 15-20 minutes. 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 green onion.
  4. In another bowl, combine 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: 366 calories, 28g fat (6g saturated fat), 114mg cholesterol, 577mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein.

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. —Veda Luttrell, Sutter, California
Recipe Creator

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