Best 11 Potato Salad With Sour Cream And Scallions Recipes

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Potato salad is a classic dish that can be served as a side or main course and enjoyed by people of all ages. It is made with boiled potatoes, mayonnaise, and a variety of other ingredients such as celery, onion, and hard-boiled eggs. This recipe features sour cream and scallions, which give it a creamy, tangy flavor that is sure to please your taste buds.

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POTATO SALAD WITH SOUR CREAM AND SCALLIONS



Potato Salad with Sour Cream and Scallions image

While the rest of the meal is on the grill, toss together this cool steakhouse salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h30m

Number Of Ingredients 6

2 pounds white new potatoes, quartered and cut into 3/4-inch chunks
Coarse salt and ground pepper
3/4 cup reduced-fat sour cream
1/4 cup light mayonnaise
1/2 cup thinly sliced scallions, plus more for garnish (optional)
4 slices bacon, cooked and crumbled, for garnish (optional)

Steps:

  • In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
  • Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.
  • To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.

Nutrition Facts : Calories 349 g, Fat 17 g, Fiber 5 g, Protein 7 g

CREAMY POTATO SALAD WITH GRILLED SCALLIONS



Creamy Potato Salad with Grilled Scallions image

Provided by Sandra Lee

Categories     side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 8

1 pound red potatoes, cut in to 1-inch cubes
1 bunch scallions, washed
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon spicy brown mustard
1 teaspoon chopped garlic
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

Steps:

  • Bring a medium pot of salted water to a boil over medium heat. Add potatoes and cook for 8 minutes or until slightly tender. Strain, place in large bowl and let cool until slightly warm.
  • While potatoes are cooking, set up grill or grill pan for direct cooking over medium heat. Place scallions on hot oiled grill and cook for 4 minutes. Transfer to a cutting board and set aside.
  • To the bowl with the potatoes add mayonnaise, sour cream, mustard, garlic, salt and pepper and gently mix until well blended and potatoes are coated. Slice grilled scallions and mix into the potatoes. Serve immediately or keep covered in the refrigerator for up to 2 days.

POTATO SALAD



Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 8

3 baked potatoes
3 green scallions, chopped
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
Salt
Pepper
1 teaspoon white vinegar

Steps:

  • Peel potatoes and cut into 1-inch chunks. Mix with scallions in a serving bowl. In a separate bowl combine sour cream, mayonnaise, mustard, salt, pepper and vinegar. Pour dressing over potatoes and toss to coat.

MASHED POTATO SALAD WITH SCALLIONS AND HERBS



Mashed Potato Salad With Scallions and Herbs image

Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, vegetables, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds red potatoes, cut into 1 1/2-inch chunks
Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
2 teaspoons minced fresh rosemary
1 teaspoon fine sea salt, more as needed
1 teaspoon coarsely ground black pepper
Dash or two of hot sauce, to taste
1/3 cup extra-virgin olive oil, more for drizzling
2 tablespoons mayonnaise, sour cream or crème fraîche
1 tablespoon Dijon or whole-grain mustard
1/2 cup thinly sliced scallions (white and green parts)
1/4 cup chopped parsley
2 tablespoons chopped basil or dill

Steps:

  • Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
  • In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
  • Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED POTATO SALAD



Baked Potato Salad image

This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!

Provided by chefheather

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 8h50m

Yield 12

Number Of Ingredients 8

4 pounds potatoes, peeled
15 slices bacon
1 (16 ounce) container reduced-fat sour cream
2 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
  • Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 28.6 g, Cholesterol 47.9 mg, Fat 17.5 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 8.7 g, Sodium 613.9 mg, Sugar 1.4 g

POTATO SALAD WITH SOUR CREAM



Potato Salad with Sour Cream image

I'm a big fan of potato salad but don't really care for heavy mayonnaise dressings. A sour cream dressing turns a classic recipe into a dish my family and I really enjoy.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 13

6 cups diced cooked potatoes
1 cup chopped celery
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped green pepper
1/4 cup sliced green onions
6 hard-boiled large eggs
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon prepared mustard
4 teaspoons white vinegar
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon celery seed, optional

Steps:

  • In a large bowl, combine the first five ingredients. Remove egg yolks from whites. Chop whites and add to potato mixture; toss lightly. , Mash yolks with sour cream, mayonnaise, mustard, vinegar, salt, pepper and celery seed if desired. Fold in potato mixture. Refrigerate for at least 6 hours.

Nutrition Facts : Calories 263 calories, Fat 16g fat (5g saturated fat), Cholesterol 147mg cholesterol, Sodium 495mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

SOUR CREAM POTATO SALAD



Sour Cream Potato Salad image

Italian dressing and horseradish make this creamy potato salad different from most, plus those ingredients really add some zip! It's perfect for picnics or potlucks.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 pounds medium red potatoes
1/2 cup Italian salad dressing
4 hard-boiled large eggs
3/4 cup sliced celery
1/3 cup thinly sliced green onions
1 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons prepared horseradish
1-1/2 teaspoons prepared mustard
1-1/2 teaspoons celery seed
3/4 teaspoon salt

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours., Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions. , In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 410 calories, Fat 33g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 694mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

SOUR CREAM POTATO SALAD - KARTOFFELSALAT MED SURFLøDE



Sour Cream Potato Salad - Kartoffelsalat Med Surfløde image

A well seasoned and interesting potato salad submitted for the 2005 World Tour. Have not tried this yet but welcome your feedback. Note cooking time does not include preparing potatoes.

Provided by justcallmetoni

Categories     Potato

Time 40m

Yield 10 serving(s)

Number Of Ingredients 12

8 cups potatoes, diced
1 cup cucumber, diced
1 tablespoon onion, minced
3/4 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon white pepper
3 eggs, hard boiled (only using yolks for dish)
1 1/2 cups low-fat sour cream or 1 1/2 cups regular sour cream
1 cup low-fat mayonnaise or 1 cup regular mayonnaise
1/4 cup vinegar
1 teaspoon dry mustard
2 tablespoons chopped chives (optional garnish) or 2 tablespoons chopped scallions (optional garnish)

Steps:

  • In a large soup pot add uncooked diced potatoes and water to cover. Bring to boil and cook until potatoes are tender. Drain and rinse potatoes.
  • Combine the cooked potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.
  • To prepare dressing combine hard boiled egg yolks with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.
  • Let stand 15 minutes before serving.
  • Garnish with chives or scallions.

Nutrition Facts : Calories 168, Fat 6, SaturatedFat 3.2, Cholesterol 70, Sodium 276.6, Carbohydrate 23.3, Fiber 2.8, Sugar 1.3, Protein 5.6

POTATO SALAD WITH SOUR CREAM AND SCALLIONS



Potato Salad with Sour Cream and Scallions image

Categories     Salad     Potato     Simmer     Boil

Yield Serves 4

Number Of Ingredients 6

2 pounds white new potatoes, quartered and cut into 3/4-inch chunks
Coarse salt and fresh ground pepper
3/4 cup reduced-fat sour cream
1/4 cup light mayonnaise
1/2 cup thinly sliced scallions, plus more for garnish (optional)
4 slices bacon, cooked and crumbled, for garnish (optional)

Steps:

  • In a large pot, cover the potatoes with salted water. Bring to a boil; reduce the heat. Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
  • Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season the salad again with salt and pepper; fold in the scallions. Garnish with the bacon and more scallions, if desired.

RED POTATO SALAD WITH SOUR CREAM AND CHIVES



Red Potato Salad with Sour Cream and Chives image

This is a delicious creamy potato salad recipe. Fresh chives add the perfect touch.

Provided by Jen

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 6

6 large red potatoes
½ cup sour cream
½ cup plain yogurt
¼ cup fresh chives, finely chopped
1 teaspoon salt
ground black pepper to taste

Steps:

  • Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
  • In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 41.2 g, Cholesterol 6.7 mg, Fat 3 g, Fiber 3.6 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 252.3 mg, Sugar 2.6 g

SCALLION AND BACON POTATO SALAD



Scallion and Bacon Potato Salad image

Make and share this Scallion and Bacon Potato Salad recipe from Food.com.

Provided by Auntie Jan

Categories     Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 7

6 slices bacon (or 3 for diet conscious)
1/4 cup apple cider vinegar
4 lbs tiny new potatoes, about 1 1/2 inches in diameter
3 celery ribs, chopped
1 cup chopped scallion top
1/4 cup sour cream
2 tablespoons mayonnaise

Steps:

  • Cook bacon in a skillet until crisp.
  • Transfer with tongs to paper towels to drain.
  • Pour fat from skillet into a measuring cup and reserve.
  • Coarsely crumble bacon.
  • Pour vinegar into a large bowl.
  • Put potatoes in a 5-quart pot, covered with cold water by 2 inches.
  • And simmer, uncovered until tender, 20 minutes.
  • Drain potatoes in a colander.
  • Rinse slightly with cold water.
  • When potatoes are cool, quarter them.
  • Add them to bowl as cut, tossing to coat.
  • Add 1 tablespoon reserved bacon fat and remaining ingredients.
  • Toss and combine well.

Tips:

  • For a creamier potato salad, use Yukon Gold or red potatoes.
  • To prevent the potatoes from absorbing too much mayonnaise, boil them until they are just tender, then immediately drain and cool them.
  • For a tangy potato salad, add a splash of vinegar or lemon juice.
  • To add a bit of crunch, add some chopped celery, onion, or radishes.
  • For a more flavorful potato salad, use freshly chopped herbs, such as chives, dill, or parsley.
  • For a smoky potato salad, add a teaspoon of smoked paprika.
  • For a spicy potato salad, add a pinch of cayenne pepper or a chopped jalapeño.
  • For a gourmet potato salad, top it with crumbled bacon, chopped hard-boiled eggs, or grated cheese.

Conclusion:

Potato salad is a versatile dish that can be easily customized to your liking. With a few simple ingredients and a little creativity, you can create a potato salad that is perfect for any occasion. Whether you are having a backyard barbecue, a potluck dinner, or a holiday gathering, potato salad is sure to be a hit. So next time you are looking for a delicious and easy side dish, give potato salad a try. You won't be disappointed!

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