Total Time
Prep 20 mins
Cook 25 mins

My 'signature' potato salad. We have this atleast once a week over the summer with simple, grilled suppers.

Ingredients Nutrition


  1. Boil the potatoes in salted water for 25 minutes, or until just tender.
  2. Drain, let cool enough to be handled and peel.
  3. Cut into ½ inch slices and put in a large bowl.
  4. Whisk together the olive oil, vinegar, mustard, paprika and salt and pepper and pour dressing over potatoes; add the bell pepper, ½ cup of the onion, the garlic clove and toss.
  5. Let salad marinate, loosely covered and at room temperature, for 1 hour.
  6. Stir in sour cream, egg, ¼ cup onion and dill pickles and season to taste.
  7. Chill salad, covered, for 2 hours or overnight.
  8. Serve at or close to room temperature.
Most Helpful

Evelyn.. fantastic! So easy, I chopped up all the ingredients while I cooked the potatoes. The sour cream added so much, as did the paprika. I added all of the onion at the early stage (oop) but it was fabulous. I agree on the servings if you are serving with another salad, but as a stand alone side it served 6 adults and one child with quite a lot of leftovers.

Sassy Syrah March 08, 2004

MMMMM...This is fantastic! The sour cream dressing was what initially attracted me to this recipe and I have to say that it made for an excellent dressing for potato salad. The mixture of veggies in this worked very well together and I will be making this one again. Very satisfying. Note: I was able to get more like 10-12 servings out of this.

HeatherFeather May 26, 2003

My family loved this potato salad. It was very flavorful and we loved how well the flavor went together. This is a new and different way to make potato salad, to add to family picnics or dinners. Thank You. Made for ZWT9 ~ Family Picks ~ The Apron String Travelers.

MomLuvs6 September 07, 2013