Sour Cream Potato Salad
My Mom used to make this delicious salad. I hope your family will enjoy it as much as we do.
My Mom used to make this delicious salad. I hope your family will enjoy it as much as we do.
- Carbohydrate 40.17520640625 g
- Cholesterol 181.425 mg
- Fat 19.7205103125 g
- Fiber 4.92244541684538 g
- Protein 9.95859609375 g
- Saturated Fat 7.1407559375 g
- Serving Size 1 1 Serving (320g)
- Sodium 228.5994375 mg
- Sugar 35.2527609894046 g
- Trans Fat 3.25356125 g
- Calories 371 calories
Step-by-step
- Combine potatoes, celery, onions, eggs and radishes.
- Pour French dressing over mixture.
- Let stand in refrigerator for several hours.
- Just before serving, fold in the sour cream and salt and pepper.
Standard mayonnaise dressings coat potatoes immediately, but this style separates the process into two distinct phases. Pouring French dressing over the warm or room-temperature diced potatoes initiates osmosis. The vinegar penetrates the starch cells before the dairy component enters the mixture. Chill this vegetable base for at least four hours to allow complete acid absorption. Storing the dressed potatoes uncovered for the initial hour reduces excess surface moisture. Folding in dairy too early causes the dressing to break and water out. Sour cream contains higher moisture levels than heavy mayonnaise. Add the dairy elements strictly within thirty minutes of service. Raw onions release pungent sulfur compounds over time. Chopping them finely prevents sharp pockets of flavor. Radishes provide a crisp crunch that softens slightly during the long refrigeration window. Hard-boiled eggs require gentle folding to prevent yolks from dissolving into a paste. Freezing is strictly discouraged because thawed potatoes release trapped water and turn mealy. Store leftovers in a sealed glass container below 40 degrees Fahrenheit for up to forty-eight hours.
