One of the standby dishes I always make for a Memorial Day barbecue or picnic is Potato Salad. Though I have several different recipes that I like to rotate with this creamy potato salad that has sour cream and mustard added to the mix along with tender hunks of potato, crunchy celery and onion as well as chopped hard-boiled eggs, mayonnaise, and chives in a slightly tangy dressing will tantalize your taste buds.
Like all potato salads, you will have to spend some time in the kitchen boiling, peeling, chopping and mixing the ingredients followed by extra dishes to wash. Nonetheless, you will be delighted at how rich and delicious this recipe is as well as the quantity it makes for keeping the family and guests fortified during that get-together.
If your potato salad gets a bit thick or later could benefit from some extra lubrication, I like to add two tablespoons of milk instead of adding more calorie intense mayonnaise or sour cream. However, feel free to add more milk if you want it creamier.
I hope that you may want to try my potato salad with sour cream and mustard for your next family gathering. Another sensational recipe is my ranch potato salad that I also make with Italian dressing, Miracle Whip and herbs. Both of these recipes should be on your radar because they are big hits with family and friends here.
Potato Salad With Sour Cream and Mustard
6 large potatoes (Idaho or red), cut into small cubes
1 medium onion, finely chopped
6 hard-boiled eggs
½ cups sour cream
½ cups mayonnaise
1 cup of finely chopped celery
2 teaspoons of yellow mustard
1 ½ teaspoons of salt
1 ½ teaspoons of dried chives
½ teaspoons of black pepper
2 tablespoons of milk or more if needed
Cook the potatoes in boiling water until tender (about 15 minutes). You don’t want to overcook them or they can become mushy.
Peel the potatoes and chop into small cubes, then add to that mixing bowl along with finely chopped onion, celery, and chopped eggs.
Now prepare the dressing adding the sour cream, mayonnaise, yellow mustard, salt, one teaspoon of the chives, black pepper, and the milk. Mix the ingredients together until well combined.
Sprinkle the remaining chives on top once you transfer to a large-covered casserole dish.
Cover and refrigerate a few hours or overnight so that the flavors blend.
ENJOY!
Potato Salad With Sour Cream and Mustard
Ingredients
- 6 large potatoes Idaho or red, cut into small cubes
- 1 medium onion finely chopped
- 6 hard-boiled eggs
- ½ cups sour cream
- ½ cups mayonnaise
- 1 cup of finely chopped celery
- 2 teaspoons of yellow mustard
- 1 ½ teaspoons of salt
- 1 ½ teaspoons of dried chives
- ½ teaspoons of black pepper
- 2 tablespoons of milk or more if needed
Instructions
- Cook the potatoes in boiling water until tender (about 15 minutes). You don’t want to overcook them or they can become mushy.
- Peel the potatoes and chop into small cubes, then add to that mixing bowl along with finely chopped onion, celery, and chopped eggs.
- Now prepare the dressing adding the sour cream, mayonnaise, yellow mustard, salt, one teaspoon of the chives, black pepper, and the milk. Mix the ingredients together until well combined.
- Sprinkle the remaining chives on top once you transfer to a large-covered casserole dish.
- Cover and refrigerate a few hours or overnight so that the flavors blend.
- ENJOY!
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