How to Make Grandma Edythe's Sour Cream Potato Salad - A Step-by-Step Guide

When it comes to classic comfort food, few dishes can rival the timeless appeal of a good old-fashioned potato salad. And if you're lucky enough to have a recipe handed down from your grandmother, you know that nothing else quite compares. Grandma Edythe's Sour Cream Potato Salad is one such recipe, a beloved family favorite that has been passed down through generations.

What sets this potato salad apart is the creamy tang of sour cream, adding a richness and depth of flavor that elev...

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Ingredients

  • 4 potatoes
  • ½ cup diced dill pickles
  • ¼ cup finely chopped green onions
  • 1 ½ cups mayonnaise
  • ½ cup sour cream
  • 3 tablespoons dill pickle juice (Optional)
  • 5 hard-boiled eggs, peeled and chopped
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 8 hrs 10 mins
  • Total Time: 9 hrs
  • Servings: 6
  • Yield: 6 servings

  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain. Cool until easily handled, about 10 minutes. Peel and cut into bite-size pieces.
  • Combine potatoes, pickles, and chopped onions in a large bowl.
  • Mix mayonnaise, sour cream, and pickle juice together in a small mixing bowl. Pour over potatoes. Gently toss until potatoes are coated with dressing. Add chopped eggs; gently mix. Season with salt and pepper.
  • Refrigerate 8 hours or overnight for best flavor.
  • Nutrition

    515 cal.

    • Total Fat: 52g
    • Saturated Fat: 10g
    • Cholesterol: 206mg
    • Sodium: 556mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 7g
    • Vitamin C: 2mg
    • Calcium: 57mg
    • Iron: 2mg
    • Potassium: 170mg