This is a tried and true recipe, a family favourite, and one that always gets great reviews. I always want leftovers, but I rarely get them with this great recipe! It’s perfect to make for a crowd on a summer day. It’s savoury rather than sweet, made unique with sour cream and mustard in the dressing.
Winner Potato Salad
Serves approx. 8 people
Ingredients:
1 c. mayonnaise
1/2 c. sour cream
2 Tbsp. 10% (or18%) cream
1 Tbsp. mustard
1/2 tsp. pepper
1/2 Tbsp. salt
3/4 c. oil
1/2 Tbsp. vinegar
2 Tbsp. chopped onion (green or red onion is preferable)
1 stalk celery, chopped in small pieces (optional)
8 med-large potatoes, boiled & cooled, peeled, and chopped
4 eggs, boiled & cooled, shelled, and chopped
Directions:
(1) Place the potatoes in a medium-large saucepan, cover with water, and boil until a knife inserted into the potatoes slides in easily. Strain off the hot water, cool the potatoes, and peel off the skins with a knife. Chop the potatoes into small, thin pieces.
(2) Place the eggs in a small saucepan and cover with water. Bring to a boil, set the timer for 10 minutes, and then drain the hot water and cover the eggs with cold water. Cool in the refrigerator, and then shell and chop the eggs. Set aside.
(3) In a large mixing bowl, combine the potatoes, eggs, onion, and celery.
(4) In a separate bowl or measuring pitcher, combine the mayonnaise, sour cream, 10% cream, mustard, pepper, salt, oil, and vinegar. Whisk to combine, pour the dressing over the potato mixture, and stir until well combined. Cover and refrigerate until serving.
This recipe never fails me! Just make sure to keep it cold until serving, since mayonnaise-based recipes don’t keep too well on hot summer days.
Enjoy!
–Suzanne
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