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New England Potato Salad with Sour Cream Dressing

New England Potato Salad with Sour Cream Dressing

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Submitted by RicanMami

New England potato salad with sour cream dressing uses a tangy base of sour cream, vinegar, mustard, and garlic instead of mayonnaise. Loaded with hard-boiled eggs, celery, and sliced olives.

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

This potato salad skips the mayo entirely. A full pint of sour cream mixed with vinegar, prepared mustard, crushed garlic, and chopped onion creates a dressing that’s tangier and lighter than the standard Southern-style version.

Tossing the chilled potato cubes with celery and 3 tablespoons of vinegar before adding the dressing is an old Yankee trick. The potatoes absorb that first hit of acid while they’re cold, seasoning them from the inside. The remaining vinegar goes into the sour cream dressing for a second layer of tang.

Chopped hard-boiled eggs folded directly into the sour cream (not the potatoes) helps thicken the dressing and adds richness throughout. Sliced olives on top bring a briny bite that’s distinctly New England and sets this apart from every other potato salad at the cookout.

Kitchen Tips

  • Cut potatoes into ½-inch cubes after cooking and peeling. Uniform size means even dressing coverage on every piece.
  • Chill the potatoes completely before tossing. Warm potatoes break apart when mixed and turn the salad into mush.
  • Use a light hand when tossing. Fold gently to coat without smashing the potato cubes.
  • Make it ahead. This salad improves after a few hours in the fridge as the flavors meld into the potatoes.

Variations

  • Add chopped fresh dill to the sour cream dressing for a Scandinavian twist.
  • Use Greek yogurt in place of half the sour cream for a lighter, more protein-rich version.
  • Toss in diced pickles or a tablespoon of pickle juice for extra pucker.

Ingredients

3 1.4
POUNDS KG POTATOES
cooked
1 237
CUP ML CELERY
diced
5 75
TABLESPOONS ML VINEGAR
2 10
TEASPOONS ML SALT
4 4
LARGE LARGE EGGS
hard cooked, chopped
1 473
PINT ML SOUR CREAM *
1 5
TEASPOON ML BLACK PEPPER
1 ½ 23
TABLESPOONS ML PREPARED MUSTARD
1 1
EACH GARLIC CLOVE
crushed
1 1
EACH ONION
small, chopped
½ 118
CUP ML OLIVES
sliced *

Directions

Peel potatoes, cut into ½ inch cubes and chill.

Add celery, 3 tbsps vinegar and salt.

Fold eggs into sour cream, add reamining vinegar, pepper, mustard, garlic and onion.

Place potato mixture in salad bowl, add dressing and toss well.

Garnish with olives.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 260 13% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 903mg 38%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 20%
Sugars g
Protein 17g
Vitamin A 5% Vitamin C 32%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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