Creamy Potato Salad Recipe

Sunset, Turtle Bay, Pot Salad, Coconut Cookies 061

This creamy potato salad is extremely easy to make and very flavorful. The potato is enhanced with celery and scallion greens and then tossed in a creamy dressing. Really nice.

Perhaps the most important step for the success of this salad is that you do not over cook the potato. I am giving you specific instructions on how to do this in the recipe. Please treat your potatoes with care and don’t bruise them. It is also important that you do not salt them too much as they will absorb the salt as they cook.

If you like the tartness that vinegar provides don’t be scared to add a little more vinegar. Just make sure you balance the salt with the vinegar.

This is a very nice salad for these warm summer days. Serve it with grilled foods or take it to your next picnic.

Here is what you are going to need for this delicious and easy creamy potato salad recipe:

Serves eight
2 pounds potatoes – scrubbed
½ cup sour cream
½ cup mayonnaise
2 TBS cider vinegar
1 tsp. salt
1 tsp. black pepper
2 stalks celery
2 TBS chopped celery leaves
the greens of four scallions – chopped + a more for garnish

Place the scrubbed potatoes in a pot and cover with cold water. Add some salt and bring to a boil. Cook your potatoes on a soft boil – don’t let the water start boiling furiously. At about 20 minutes start piercing them with a long fork. If you can pierce the potato all the way through it is ready. Remove it into a pan. Chances are that not all the potatoes will be ready at the same time so check all of them. Please do not dump them with the water. You will bruise them and we need them to be intact so you can cube them. Let them cool down completely in a flat pan. Once they are cooled, peel them and cube them into a bowl.

Whisk together the sour cream, mayonnaise, cider vinegar and salt and pepper.

Add the celery, celery leaves and scallion greens to the potatoes. Add the dressing and fold it in carefully so as not to mash the potatoes. Mix it well. Taste for salt and adjust if necessary. Cover the bowl and refrigerate for one hour before serving.

Serve your potato salad with extra scallion greens on top as a garnish. Enjoy.

CALORIES 209.94; FAT 13.11 grs (sat 3.13; mono 2.93; poly 6.40); PROTEIN 2.73 grs ; FIBER 0.42 grs; CARBS 21.60 grs; CHOLESTEROL 53.28 mg; IRON 10.59 mg; SODIUM 411.10 mg; CALCIUM 32.80 mg

Print the Creamy Potato Salad Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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