Creamy, crunchy, Sour Cream Potato Salad will add a little flavor to all of your summer potlucks! This easy red potato salad is the perfect side dish for picnics and BBQs.
Course Side
Cuisine American
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 8
Calories 154kcal
Author Kat Jeter & Melinda Caldwell
Ingredients
2poundsRed Potatoes
2tablespoons+ ½ teaspoon Saltdivided
3/4cupSour Cream
1tablespoonMustard
¼cupPickle Relish
Dash of pepper
½cupGreen Pepperdiced
½cupCelerychopped
½cupCucumberpeeled and chopped
2tablespoonsPimentochopped
2tablespoonsRed Oniondiced
2Hard-boiled Eggschopped
2tablespoonsGreen Onionsliced
Instructions
Fill a large pot with water and add 2 tablespoons of salt. Add whole red potatoes and bring to a boil. Cook until fork tender. Drain water and let potatoes cool before placing them in the refrigerator to chill for 30 minutes.
While potatoes chill combine sour cream, mustard, pickle relish, remaining half teaspoon of salt, and a dash of black pepper in a bowl mixing thoroughly.
Cut chilled red potatoes into bite-sized pieces and place them in a large bowl with the green pepper, celery, cucumber, pimento, and eggs.
Pour the sour cream mixture over the potato salad and toss all of the ingredients together gently until they are well coated.