“After years of experimentation I came up with this deliciously creamy potato salad that seems to disappear every time I set it out at a party.”
READY IN:
2hrs 30mins
SERVES:
40
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes in skins until fork tender.
  2. (approximately 11/2-2 hours).
  3. Drain potaotes and let cool until slightly warm to touch.
  4. Peel skins from potatoes.
  5. Slice peeled potaotes into a large bowl.
  6. While sliced potaotes are still warm, add oil, vinegar, pickle juice, pickles, hard boiled eggs and onion.
  7. Toss all ingredients until blended.
  8. Salt and pepper to taste.
  9. Empty sour cream container into a medium sized mixing bowl.
  10. Fill empty sour cream container with mayonanaise and add to sour cream in bowl.
  11. Blend together sour cream and mayonnaise until smooth.
  12. Pour sour cream mixture over potato mixture and blend together coating potatoes.
  13. Chill overnight.
  14. Serve chilled.

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