Sour Cream Potato Salad Loaf

READY IN: 45mins
Recipe by lemoncurd

I have been making this salad for some years now. Its a huge hit at BBQS.

Top Review by evelyn/athens

Really delicious. I used walnuts instead of pecans (generally unavailable in Greece) and loved the flavour and presentation. Rather than whipping up some cream, I just 'frosted' with a very thin layer of more mayo. Very well-received for our Sunday lunch. I can see making this for potlucks and special bbqs.

Ingredients Nutrition

Directions

  1. Boil potatoes with jackets on until firm but soft.
  2. Peel cool potatoes and cube into medium sized cubes.
  3. Add onion, parsley, salt and pepper to the potatoes.
  4. Mix sour cream, mayo and lemon juice together and add to the potatoes.
  5. Add the chopped pecans.
  6. MIX all the ingredients together gently.
  7. Fill a loaf tin lined with cling film with the potato salad.
  8. pressing the mixture down firmly into the tin.
  9. Chill until ready to serve.
  10. Lay a bed of lettuce leaves onto a serving platter.
  11. Invert loaf onto lettuce.
  12. Whip the cream and pipe cream onto loaf (do not overdo the cream|).
  13. Garnish with pecans and cherry tomatoes.

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