Summertime Favourites: Sour Cream Potato Salad

Sour Cream Potato Salad, (c) 2014 Brenda Leyland

Does potato salad feature in your favourite summertime celebrations?

I l-o-v-e potato salad. For me, it is one of those top summertime favourite foods. Come the first really warm day in the Springtime and we begin to hanker after potato salad. Fortunately, I also enjoy making it... chopping the potatoes, boiling the eggs, putting together the dressing and pouring it over the still warm potatoes.

I was amazed (in doing a little Google search) to see just how often potato salad plays a star role in childhood summer memories and family gatherings like picnics in the park or camping by the lake. My mom used to make a creamy dilled potato salad that I loved. Still do. It was often paired with her picnic baked chicken that often starred at our Sunday dinners at summer camp meeting.

Another recipe, Sour Cream Potato Salad, became an instant favourite many years later when a former work colleague, now dear friend, brought it once for a luncheon at the office. I was instantly smitten. I begged Sharon for the recipe which I have treasured...and used often...ever since.  

I think it's the dressing that makes it so special for me. I love the contrast of the sweet-tart from the vinegar-mustard-sugar combo, and the sour cream mixed with the mayo makes it light and creamy. Y-u-m!

 

Sour Cream Potato Salad

 Salad Dressing

1 cup sour cream
1/2 cup mayonnaise
3 Tbsp white vinegar
3 Tbsp brown sugar
1 tsp prepared yellow mustard
1 tsp celery seed
1 tsp salt (I use way less these days)
1/2 tsp black pepper

Mix ingredients together.

4 hard boiled eggs

Separate cooked yolks from the whites. Mash yolks and add to the dressing. Chop the whites and add to the cooked potatoes, cucumbers and green onions.

3/4 cup diced cucumber
1/4 cup chopped green onions
6 cups diced, cooked potatoes (a teeny bit firm to the bite, so they aren't mushy)

The secret of great flavour in this salad is to dice the potatoes raw and then cook in salted water. I use red potatoes. Drain. Add salad dressing while the potatoes are still warm; they absorb the flavour from the dressing. Serves 10 - 12 (or less if you like it a lot!)

Original graphics by Chris Ritter for BuzzFeed

  

Here's wishing you lots of summertime bliss with the best people!

Hugs,
Brenda
xox