Blue-Ribbon Potato Salad

SERVES: 12

CHILL TIME: 2 Hr

COOK TIME: 25 Min

This potato salad recipe was so good that we had to give it a blue ribbon. That's because it's our tasty take on the classic potato salad recipe that you grew up with. This Blue-Ribbon Potato Salad is worthy of all the awards!

What You'll Need

4 pounds white or red potatoes
5 hard-cooked eggs, peeled and chopped
1/2 red bell pepper, diced
3 celery stalks, chopped
1 cup sour cream
1 1/2 cup mayonnaise
1 teaspoon onion powder
1 1/2 teaspoon salt
1 teaspoon black pepper

What to Do

Place potatoes in a large soup pot, cover with water, and bring to a boil over high heat. Cook 25 to 30 minutes, or until fork-tender. Drain and cool slightly.
Cut potatoes into chunks and place in a large bowl. Add egg, bell pepper, and celery; set aside.
In a medium bowl, combine remaining ingredients; mix well. Pour sour cream mixture over potatoes and mix until thoroughly combined. Chill 2 to 3 hours before serving.

Check This Out!

For more amazing potato salad recipes, try our "No-Bake" Baked Potato Salad, or our Award-Winning Potato Salad!
Need deli-salads? Make something from our collection of Divine Deli Salad Recipes.
Let's get ready for the potluck! Make one of the recipes from our collection of Easy Potluck Recipes!

Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 278
Calories from Fat 146
Total Fat 16g 25 %
Saturated Fat 4.0g 20 %
Trans Fat 0.0g 0 %
Protein 6.0g 12 %

Amount Per Serving % Daily Value *
Cholesterol 101mg 34 %
Sodium 557mg 23 %
Total Carbohydrates 27g 9 %
Dietary Fiber 3.9g 15 %
Sugars 2.9g 0 %

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tincada

Jul 05, 2017

Very good. Made a few changes of course. Used about 3- 4 lbs of red potatoes with skin on, 4 eggs and lots of black pepper. Didn't think I would like the sour cream but it worked well. Will make again.