New England Potato Salad With Sour Cream Dressing

This New England-style potato salad swaps the traditional mayonnaise for a luxurious sour cream base, creating a lighter yet incredibly creamy texture. Waxy potatoes hold their shape perfectly, absorbing the tangy kick from vinegar and prepared mustard. The addition of fresh celery, onion, and garlic provides a crisp, aromatic crunch that balances the richness. Hard-boiled eggs and sliced olives add protein and a subtle briny depth. It&# 226;ÂÂs a comforting, crowd-pleasing side dish that shines at summer barbecues, holiday gatherings, or as a hearty lunch accompaniment. Unlike oil-based salads, this version tastes best when served chilled and fresh.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 526.3

Dietary: Gluten-free, Vegetarian

Description

This New England-style potato salad swaps the traditional mayonnaise for a luxurious sour cream base, creating a lighter yet incredibly creamy texture. Waxy potatoes hold their shape perfectly, absorbing the tangy kick from vinegar and prepared mustard. The addition of fresh celery, onion, and garlic provides a crisp, aromatic crunch that balances the richness. Hard-boiled eggs and sliced olives add protein and a subtle briny depth. It&# 226;ÂÂs a comforting, crowd-pleasing side dish that shines at summer barbecues, holiday gatherings, or as a hearty lunch accompaniment. Unlike oil-based salads, this version tastes best when served chilled and fresh.

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
Boil potatoes until tender, then peel and cut into 1/2-inch cubes. Chill the potatoes completely before proceeding.
2
In a large mixing bowl, combine the chilled potato cubes, diced celery, 3 tablespoons of vinegar, and salt.
3
In a separate bowl, mash the hard-cooked eggs slightly and fold them into the sour cream.
4
To the sour cream mixture, add the remaining 2 tablespoons of vinegar, pepper, prepared mustard, crushed garlic, and chopped onion. Mix well to create the dressing.
5
Pour the sour cream dressing over the potato and celery mixture. Gently toss until all ingredients are evenly coated.
6
Fold in the sliced olives. Serve immediately or chill for at least 30 minutes 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.

Keywords: potato salad, sour cream dressing, new england style, vegetarian side, picnic food, creamy potatoes, hard boiled eggs, garlic vinaigrette, celery onion, summer barbecue, chilled salad, comfort food, mustard dressing, briny olives, easy appetizer, family dinner, make ahead, waxy potatoes, fresh herbs, tangy flavor

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