Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Creamy Potato Salad with Herbs
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 267
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 70 mg
- Sodium
- 475 mg
Potato salad most likely originated centuries ago in Europe, but it has made quite a home in the South. Many families make a version similar to this one, with chopped hard-boiled eggs and a mayo dressing.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 267
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 70 mg
- Sodium
- 475 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl. Add 1 tablespoon vinegar and 1/2 teaspoon salt and toss. Let cool.
- Mix the mayonnaise and sour cream, the remaining 2 tablespoons vinegar and the sugar in a small bowl. Add to the potatoes along with the hard-boiled eggs, celery, chives and dill; season with salt and pepper and toss.
