Prep 20 mins
Cook 20 mins
This is a grandmothers recipe and goes back quite a few years. I think the added touch of the sour cream gives it a great taste!
- 5 medium potatoes (Peeled and cut into small chucks)
- 3 hard-boiled eggs
- 3 celery ribs (Finely chopped)
- 3⁄4 cup sour cream
- garlic powder
- pepper (optional)
- 3⁄4 cup mayonnaise
- Boil potatoes for 20 mins or until tender when pierced with a fork, then drain potatoes.
- add cut up eggs, celery, garlic powder and salt-- stir gently to mix Add sour cream and mix Stir in enough of the mayonnaise to get desired consistency. More or less of the 3/4 cup may be neded.
- Add pepper if desired.
Your potatoe salad was served at our Labor Day picnic. The addition of the sour cream really enhanced the flavor...love it! Thanks for helping make our picnic a success. Thanks Rick B(2).
I only made a small alteration where i added a red onion. BUt i also had tripled the amounts so. One whole red onion was enough. And instead of using regular sour cream i used honduran sour cream. It has a different taste i like. BUt other than that i stayed loyal to this recipe and all i heard all night was that it was so delicious!! Great recipe in my opinion
I made this for a baseball potluck everyone (5 to 50) loved it!