Prep 15 mins
Cook 15 mins
A delicious twist on an old favorite. Cooking time is standing time. From the Wisconsin Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 4 cups potatoes, cooked and diced (leftover boiled potatoes is fine)
- 1⁄2 cup cucumber, peeled and diced
- 1 tablespoon onion, minced
- 3⁄4 teaspoon celery seed
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 3 eggs, hard cooked and peeled
- 1 1⁄2 cups sour cream
- 1⁄2 cup mayonnaise (use a good quality, such as Hellmann's)
- 1⁄4 cup vinegar
- 1 teaspoon prepared mustard
- salad greens, for garnish
- Combine potatoes, cucumber, onion, celery seed, salt and pepper; toss together lightly.
- Separate yolks from whites of eggs; dice whites and add to potato mixture.
- Mash yolks and combine with sour cream, mayonnaise, vinegar and mustard.
- Add to potatoes and toss together lightly.
- Allow to stand for 15 minutes before serving.
- Garnish with salad greens.
Sounded really good, but was just okay, it was lacking something, just don't know what.
Fantatstic flavor! The dressing is tangy and then there's sweet crunchy cucumber in the salad....Mmmm! I used chopped celery in place of celery seeds, otherwise I made no changes. Thanx for a delicious new potato salad recipe!