When requested for dinner or gatherings, my mother always cooks this. Despite being so straightforward, the combination of all the flavors really entices the palette. Sour cream and red wine vinegar significantly modernize this traditional dish.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 8 red potatoes
- 1 ½ cups mayonnaise (such as Hellmann’s®/Best Foods®)
- ⅔ cup sour cream
- 3 tablespoons red wine vinegar
- 3 tablespoons white sugar
- 2 teaspoons dried minced onion
- 1 teaspoon celery seed
- 4 hard-cooked eggs, chopped
- salt and ground black pepper to taste
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cube potatoes.
- Transfer potatoes to a large bowl; stir in mayonnaise, sour cream, vinegar, sugar, onion, and celery seed until well coated. Gently mix in eggs and season with salt and black pepper. Refrigerate until chilled.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 144 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe as written. Whole family liked it a lot. The only complaint was that it was a little sweet. I’ll definitely make again but use less sugar.
The dressing is really creamy but not heavy. Yet given Baking Nana’s warnings, I did add a bit of Goya Adobo to the salad’s parts before adding the dressing. Good stuff!!
Not our favorite. There is nothing really wrong with this salad except that is so plain. If you need a very basic potato salad recipe, this one is for you.