Sour Cream Potato Salad

"My ex mother-in-law gave me the original recipe. Much better gift than her son was! You can make this a 'light' version by using either fat free or low fat mayo and sour cream."
 
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Ready In:
30mins
Ingredients:
6
Serves:
6-8
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ingredients

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directions

  • I use white potatoes for this recipe but it's personal choice. Peel, boil till tender and cool.
  • Cube potatoes into bite size pieces and place in large bowl.
  • In small bowl, combine sour cream, mayonaise, salt and pepper. Go light, as you can always add after it's all mixed together.
  • Cut up dill pickles into eraser size bites and add to sour cream mixture. Adjust quantity to your liking.
  • Add all to potatoes, stir and chill.
  • It takes the flavors a couple of hours to meld, so refrigerate and taste test before adding more salt or pepper.
  • Great with grilled chicken and baked beans!

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Reviews

  1. I used dill relish instead of pickles and it turned out wonderful. My new favorite pootato salad.
     
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Tweaks

  1. I used dill relish instead of pickles and it turned out wonderful. My new favorite pootato salad.
     

RECIPE SUBMITTED BY

I Live in Raleigh, NC I grew up in the mountains of NC but have lived in Raleigh since graduating college in 1985. I work full time and am mom to 2 kids, one in college and out on her own, the other in high school. My fiance is the world's easiest person to cook for. He says that whatever I cook, he will eat...at least once. My favorite cookbook is The Joy of Cooking. I refer to it whenever I need technical assistance on an ingredient. I rarely use the recipes but the information contained in the book is absolutely invaluable.
 
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