New England Potato Salad With Sour Cream Dres

This classic New England-style potato salad swaps mayonnaise for rich sour cream, creating a lighter yet incredibly creamy texture. The dressing is brightened with apple cider vinegar, prepared mustard, and a hint of crushed garlic, balancing the earthy potatoes perfectly. Diced celery adds a satisfying crunch, while hard-boiled eggs provide protein and richness. Sliced olives offer a surprising salty contrast that cuts through the creaminess. It&# 226;ÂÂs a comforting side dish perfect for summer picnics, holiday gatherings, or a simple weeknight supper. Make it a day ahead to let the flavors meld together for the best taste.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 526.3

Dietary: Gluten-free, Vegetarian

Description

This classic New England-style potato salad swaps mayonnaise for rich sour cream, creating a lighter yet incredibly creamy texture. The dressing is brightened with apple cider vinegar, prepared mustard, and a hint of crushed garlic, balancing the earthy potatoes perfectly. Diced celery adds a satisfying crunch, while hard-boiled eggs provide protein and richness. Sliced olives offer a surprising salty contrast that cuts through the creaminess. It&# 226;ÂÂs a comforting side dish perfect for summer picnics, holiday gatherings, or a simple weeknight supper. Make it a day ahead to let the flavors meld together for the best taste.

Ingredients

3 pound Potatoes; cooked
1 cup Celery; diced
5 tablespoon Vinegar
2 teaspoon Salt
4 Eggs: hard-cooked, sieved
1 pint Sour cream
1 teaspoon Pepper
1 1/2 tablespoon Prepared mustard
1/4 Clove Of garlic; crushed
1 small Onion; chopped
1/2 cup Olives; sliced

Directions

1
Ensure potatoes are cooked, peeled, and cut into 1/2 inch cubes. Chill them in the refrigerator until cold.
2
In a small bowl, whisk together 3 tablespoons of vinegar and salt to dissolve.
3
In a large mixing bowl, combine the chilled potatoes, diced celery, and the vinegar-salt mixture. Toss gently to coat.
4
In a separate medium bowl, mash the hard-cooked eggs with the sour cream using a fork until smooth but with some texture.
5
Stir the remaining 2 tablespoons of vinegar, pepper, prepared mustard, crushed garlic, and chopped onion into the sour cream and egg mixture.
6
Pour the dressing over the potato mixture and fold gently until everything is evenly coated.
7
Fold in the sliced olives.
8
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 526.3kcal

% Daily Value *
Total Fat 23.7g37%
Saturated Fat 14.5g73%
Cholesterol 63.6mg22%
Sodium 9869.0mg412%
Total Carbohydrate 69.4g24%
Dietary Fiber 9.4g38%
Sugars 10.3g
Protein 11.1g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, make this salad a day ahead and store it in the refrigerator. The taste improves as the ingredients absorb the dressing.

Use waxy potatoes like Yukon Gold or Red Bliss for this salad, as they hold their shape better than starchy russet potatoes.

If you prefer a milder onion flavor, soak the chopped onion in cold water for 10 minutes before adding, then drain well.

You can substitute half of the sour cream with mayonnaise if you prefer a richer, heavier texture, though the traditional New England style uses only sour cream or vinegar.

Keywords: potato salad, sour cream, new england, hard boiled eggs, celery, vinegar dressing, mustard, side dish, picnic food, vegetarian, summer salad, garlic, onion, olives, comfort food

Read it online: https://www.chefs-mate.com/recipe/new-england-potato-salad-with-sour-cream-dres/