Friday, April 15, 2011

Sour Cream Potato Salad

This version of potato salad is our family's favorite. It's great with Easter ham, BBQ or grilled meats. Leftovers hold up well in the refrigerator (if there are any!). Kelley always asks "Are we having the GOOD potato salad?" Is there any other kind???

Sour Cream Potato Salad
1 cup mayonnaise
1 cup sour cream
2 teaspoons prepared horseradish
1 ½ teaspoons celery seeds
1 teaspoon salt
8 medium size red potatoes (about 5 pounds)
1 medium onion, chopped
1 cup chopped parsley
½ teaspoon dill weed

Combine mayonnaise, sour cream, horseradish, celery seeds and salt. Set aside. Boil potatoes (with peel on) until fork tender. Drain water off and cool. Scrape skin off potatoes (or leave on, if you like). Cut potatoes into cubes. Combine potatoes, onion, parsley, and dill in a large bowl. Stir in dressing. Cover and refrigerate or serve immediately.

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