Cold Potatoes in Sour Cream (Layered Potato Salad)

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and boil potatoes, whole, until cooked, but firm. Do NOT overcook, because once potatoes are cooled to room temperature, you will be slicing them across (like for scalloped potatoes). I find my mandolin makes short work of this.
  • Mix the mayonaisse, sour cream, bacon and salt together. Set aside.
  • Put a layer of potato slices in a bowl, spread with the sour cream mixture.
  • Sprinkle with green onions and egg.
  • Repeat layers until all ingredients are used.
  • Refrigerate at least 2 hours.
  • I usually sprinkle with paprika and garnish with fresh parsley before serving.
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