Sour Cream Potato Salad
Sour cream potato salad is a creamy, tangy side dish made with tender potatoes, crisp celery, and sliced green onions.
Ingredients
- 1 pound russet potatoes, peeled and cubed
- 1 cup celery, sliced
- ½ cup green onions, sliced
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
- Reduce to a gentle simmer and cook for about 10 minutes, or until the potatoes are fork-tender but not falling apart.
- Drain the potatoes well and let them cool completely.
- In a small bowl, whisk together the sour cream, mayonnaise, Dijon mustard, salt, and pepper until smooth.
- In a large bowl, combine the cooled potatoes, celery, and green onions.
- Add the sour cream dressing and gently toss until everything is evenly coated.
- Cover and refrigerate until ready to serve to allow the flavors to meld.
Nutrition
Notes
- Start Potatoes in Cold Water: This helps the potatoes cook evenly from the inside out.
- Don’t Overcook: Cook just until fork-tender so the potatoes hold their shape when mixed.
- Cool Completely Before Mixing: Adding the dressing to hot potatoes can cause it to thin and become watery.
- Mix Gently: Toss carefully to avoid breaking the potatoes and turning the salad mushy.
- Chill Before Serving: Refrigerating the potato salad for at least 30 minutes allows the flavors to blend and improves texture.
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