Cold Potatoes in Sour Cream (Layered Potato Salad)

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READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and boil potatoes, whole, until cooked, but firm. Do NOT overcook, because once potatoes are cooled to room temperature, you will be slicing them across (like for scalloped potatoes). I find my mandolin makes short work of this.
  2. Mix the mayonaisse, sour cream, bacon and salt together. Set aside.
  3. Put a layer of potato slices in a bowl, spread with the sour cream mixture.
  4. Sprinkle with green onions and egg.
  5. Repeat layers until all ingredients are used.
  6. Refrigerate at least 2 hours.
  7. I usually sprinkle with paprika and garnish with fresh parsley before serving.

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