Sour Cream Potato Salad - Kartoffelsalat Med Surfløde |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A well seasoned and interesting potato salad submitted for the 2005 World Tour. Have not tried this yet but welcome your feedback. Note cooking time does not include preparing potatoes. Ingredients:
8 cups potatoes, diced |
1 cup cucumber, diced |
1 tablespoon onion, minced |
3/4 teaspoon celery seed |
1 teaspoon salt |
1/2 teaspoon white pepper |
3 eggs, hard boiled (only using yolks for dish) |
1 1/2 cups low-fat sour cream or 1 1/2 cups regular sour cream |
1 cup low-fat mayonnaise or 1 cup regular mayonnaise |
1/4 cup vinegar |
1 teaspoon dry mustard |
2 tablespoons chopped chives (optional garnish) or 2 tablespoons chopped scallions (optional garnish) |
Directions:
1. In a large soup pot add uncooked diced potatoes and water to cover. Bring to boil and cook until potatoes are tender. Drain and rinse potatoes.
2. Combine the cooked potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.
3. To prepare dressing combine hard boiled egg yolks with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.
4. Let stand 15 minutes before serving.
5. Garnish with chives or scallions.
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