Sour Cream Potato Salad NumsTheWord from numstheword.com
Description
Potato salad is a classic summer side dish, perfect for picnics and barbecues. This sour potato salad recipe adds a tangy twist to the traditional recipe by using sour cream and white vinegar. The result is a creamy and flavorful dish that will leave your taste buds wanting more.
Prep Time
This sour potato salad recipe takes about 20 minutes to prepare.
Cook Time
The potatoes need to boil for about 15-20 minutes, or until they are tender, and then the salad needs to chill for at least an hour before serving.
Ingredients
2 pounds of potatoes
1/2 cup of sour cream
1/4 cup of white vinegar
1/4 cup of chopped fresh dill
1/4 cup of chopped green onions
1/4 cup of chopped celery
Salt and pepper to taste
Equipment
Large pot for boiling potatoes
Knife for chopping vegetables
Bowl for mixing ingredients
Covered container for chilling salad
Method
1. Begin by washing and peeling the potatoes. Cut them into bite-sized pieces and place them in a large pot of boiling water. 2. Cook the potatoes for about 15-20 minutes, or until they are tender. Drain the potatoes and set them aside to cool. 3. In a separate bowl, mix together the sour cream, white vinegar, chopped dill, green onions, and celery. Add salt and pepper to taste. 4. Once the potatoes have cooled, add them to the bowl with the sour cream mixture. Stir gently until the potatoes are coated with the sauce. 5. Cover the bowl with plastic wrap and chill the potato salad in the refrigerator for at least an hour before serving.
Notes
This sour potato salad recipe is best served cold, so be sure to chill it in the refrigerator for at least an hour before serving. You can also add other ingredients to the salad, such as hard-boiled eggs or crispy bacon bits, for extra flavor and texture.
Nutrition Info
This sour potato salad recipe makes about 8 servings. Each serving contains approximately:
Calories: 175
Protein: 3g
Fat: 5g
Carbohydrates: 31g
Fiber: 3g
Sodium: 135mg
Recipe Tips
- Be sure to use a waxy potato, such as Yukon Gold, for this recipe. Waxy potatoes hold their shape better than starchy potatoes, which can become mushy when boiled. - If you don't have fresh dill on hand, you can use dried dill instead. Use about 1 tablespoon of dried dill for every 1/4 cup of fresh dill. - To make this recipe vegan, you can substitute vegan sour cream for regular sour cream. You can also use a non-dairy milk, such as almond milk, in place of the white vinegar.
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