Mom's Super Stupendous Potato Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/4 teaspoon pepper
- 1/2 cup sour cream
- 1 tablespoon dijon mustard
- 1/2 teaspoon paprika
- 1 cup mayonnaise
- 2 tablespoons minced fresh parsley
- 2 celery ribs finely chopped
- 1 garlic clove peeled
- 1-1/2 teaspoons salt divided
- 3 pounds small red potatoes quartered
- 2 tablespoons cider vinegar divided
- 1 medium sweet onion finely chopped
- 6 hard-cooked large eggs divided
- Carbohydrate 22.3785129953921 g
- Cholesterol 9.80312500828708 mg
- Fat 7.6917192830086 g
- Fiber 2.30171653886258 g
- Protein 2.79975630040372 g
- Saturated Fat 1.58166373256321 g
- Serving Size 1 1 serving (171g)
- Sodium 186.022591912623 mg
- Sugar 20.0767964565295 g
- Trans Fat 5.70396915775791 g
- Calories 167 calories
Directions Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic. Meanwhile, chop five eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold. Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika. Yield: 12 servings. Originally published as Mom's Super Stupendous Potato Salad in Taste of Home June/July 2016, p18 Print Add to Recipe Box Email a Friend
