Ingredients for - Sour Cream Potato Salad
How to cook deliciously - Sour Cream Potato Salad
1. Stage
Place potatoes in a large saucepan and cover with water. Bring to a slow simmer, reduce the heat and cover to cook until tender, for 15 to 20 minutes. Drain well in a colander.
2. Stage
Once your potatoes are cool enough to handle, peel and slice the spuds adding them to a large bowl. Add the Italian salad dressing and toss gently, then cover and refrigerate the bowl for two hours.
3. Stage
Boil the eggs and then remove the eggshells. Next, slice eggs the eggs in half, remove the yolks and set them aside. Editor's Tip: Hard-Boiled Eggs do best in salted boiling water so the egg whites solidify faster and don't leak through a crack while cooking. If you prefer a runner yolk, boil the eggs for 6 to 8 minutes for a harder yolk.
4. Stage
Remove the potato bowl from the fridge and chop the egg whites. Add them to the potatoes with the celery and onions.
5. Stage
In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Then, crumble the egg yolks and add them to the mayonnaise mixture. Whisk until blended. Spoon the creamy dressings over the potatoes and toss them gently to coat. Cover and refrigerate for at least two hours before serving.
