Potato Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
This creamy potato salad has the flavor and creaminess of traditional potato salads but it is made with sour cream instead of mayonnaise so it's a healthier side dish.
  • 4 medium-sized red potatoes or 2 large Russet potatoes, cut in large cubes
  • 1 cup light sour cream
  • 1½ tsp pickle juice
  • 1 pickle, chopped
  • ½ cup red onion, chopped
  • 1-2 celery stalks, chopped
  • 3-4 garlic cloves, minced
  • 3-4 hard-boiled eggs, chopped
  • ½ cup chopped bacon (or bacon bits)
  • ½ tsp paprika
  • Dash of black pepper
  1. Rinse and scrub the potatoes.
  2. Bake them at 400 degrees for about an hour, or until tender when cut with a table knife.
  3. If using red potatoes, I usually leave the skins on the potatoes.
  4. With Russets, I usually remove the skins because they are a lot tougher and would make the salad less creamy.
  5. Cut the cooked potatoes into large cubes.
  6. Hard-boil the eggs.
  7. Place the eggs in a pan and cover them with cold water.
  8. Add a splash of vinegar or a dash of salt.
  9. Bring the eggs to a boil and boil for 1-2 minutes.
  10. Remove the pan from heat, cover it and let the eggs simmer for 12 minutes.
  11. Mix the sour cream with the rest of the ingredients to form the dressing.
  12. Finish seasoning to taste.
  13. Toss the dressing with the potato chunks.
  14. Cover it and let it refrigerate for at least an hour to allow the flavors to blend together.
  15. Garnish with a sprinkle of paprika and chopped green onions.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/potato-salad/