Sour Cream Potato Salad*

I don’t remember where I got this originally, but I’m sure I had to double it in order to feed my huge extended family. Point is, I know this recipe can be halved if it seems like way too much for your needs.


12 potatoes, boiled with the skins on, then peeled and diced
10 hard boiled eggs, chopped
2 celery stalks, chopped small
1 medium sized yellow onion, diced
Salt and pepper to taste.


2 cups mayonnaise (Not miracle whip.)
10 tsp. yellow mustard
1 cup sour cream
4 tsp. celery seed
4 tsp. apple cider vinegar
4 tsp. table sugar

Stir the ingredients for the dressing together in a large bowl. Toss in the onions and celery. Then add the potatoes and eggs to the dressing while they are still a little warm. Stir it all together so that the dressing covers all the potatoes, but (obviously) try not to squish the potatoes too much. Chill for an hour or two. Garnish with parsley and/or black olives. Serve.

*This is a very messy recipe but makes the absolute best potato salad I have ever tasted.

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