Potato Salad

Fri, Apr 16, 2010

Around the World, Disguising Healthy Foods, North America, Salads, Search by Course, United States

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A while back I made a potato salad with sour cream and a long list of other seasonings. I recently continued this experiment, drawing from the deviled egg recipe I made at Easter. I added pickle juice to the salad dressing to add a salty complexity to the flavor. I also mixed the egg yolk with the sour cream dressing to make it creamier and give the dressing some color. The result is that we will use this recipe every time over the other one.

This creamy potato salad is reminiscent of the classic potato salad that I had growing up. I love that now I don’t have to feel guilty while eating it. It is made with light sour cream instead of mayonnaise so it is actually a nutritious side dish loaded with vegetables, healthy proteins and starch. I use organic potatoes so that I can leave the nutrient-rich (and colorful) potato skins in the salad.

I recommend making the dressing separately and seasoning it to taste. Start by tossing half of the dressing with the potatoes. Then add the rest of the dressing gradually until it reaches your desired consistency. My family likes our potato salad creamy so I use most or all of the dressing, depending on the size of the potatoes.

Potato Salad

Recipe Type: Salad

Author: Itsy Bitsy Foodies

Prep time: 1 hour 15 mins

Cook time: 1 hour

Total time: 2 hours 15 mins

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.

Ingredients

4 medium-sized red potatoes or 2 large Russet potatoes, cut in large cubes
1 cup light sour cream
1 1/2 tsp pickle juice
1 pickle, chopped
1/2 cup red onion, chopped
1-2 celery stalks, chopped
3-4 garlic cloves, minced
3-4 hard-boiled eggs, chopped
1/2 cup chopped bacon (or bacon bits)
1/2 tsp paprika
Dash of black pepper

Instructions

Rinse and scrub the potatoes.
Bake them at 400 degrees for about an hour, or until tender when cut with a table knife.
If using red potatoes, I usually leave the skins on the potatoes.
With Russets, I usually remove the skins because they are a lot tougher and would make the salad less creamy.
Cut the cooked potatoes into large cubes.
Hard-boil the eggs.
Place the eggs in a pan and cover them with cold water.
Add a splash of vinegar or a dash of salt.
Bring the eggs to a boil and boil for 1-2 minutes.
Remove the pan from heat, cover it and let the eggs simmer for 12 minutes.
Mix the sour cream with the rest of the ingredients to form the dressing.
Finish seasoning to taste.
Toss the dressing with the potato chunks.
Cover it and let it refrigerate for at least an hour to allow the flavors to blend together.
Garnish with a sprinkle of paprika and chopped green onions.