Cassies Sour Cream N Onion Tater Salad Recipes

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Cut potatoes into bite size pieces. Bring a large pot of water to a boil, then cook for 20 minutes or until tender. Drain and set aside to cool.
• Add 1 cup of water and trivet to the Instant Pot. Place whole potatoes in the pot atop the trivet. Most should fit in a 6 quart or larger pot, but do not exceed the fill line. Prick potatoes with a sharp knife. Set pressure to manual for 20 minutes, then let them naturally release. Allow to cool slightly before cutting into bite size pieces.
• In a medium sized bowl, combine mayonnaise, sour cream, sugar, apple cider vinegar, yellow mustard, dried minced onion. Stir until all ingredients are combined, then fold into the diced potatoes, gently folding until incorporated.
• Mixture will be very creamy but will soak into the potatoes as it sits.
• Refrigerate for several hours or overnight. Stir before serving and top with hard boiled egg slices and paprika.

SOUR CREAM AND ONION POTATO SALAD

Steps:

• Place potatoes in a large pot and pour in 3 qt. water to cover. Add 1 cup salt and bring water to a boil over medium-high heat. (Yes, this is a lot of salt, but it's the right amount to ensure potatoes are seasoned through and through.) Reduce heat and simmer, adjusting heat as needed, until potatoes until fork-tender, 15-20 minutes. Scoop out ½ cup potato cooking liquid and set aside. Drain potatoes in a colander and let sit until cool enough to handle, about 10 minutes.
• Meanwhile, combine sour cream, mayonnaise, onion powder, mustard, and pepper in a large bowl and mix well to combine. Add garlic and half of chives and mix just to incorporate.
• Place red onion in a fine-mesh sieve and rinse for several seconds to take away some of its raw bite. Pat dry with paper towels. Mix half of onion into dressing; set aside remaining onion for serving.
• Working one at a time, set potatoes on a flat surface and crush slightly with the palm of your hand. Add to bowl with dressing along with ¼ cup potato cooking liquid. Do this while the potatoes are still warm so that they can absorb all of the seasoning. Don't worry if the dressing looks a little loose and watery at the beginning-it will all get absorbed and become creamier as it sits. Taste and season with more salt or, if your dressing looks too thick, a splash of potato cooking liquid.
• Top potatoes with remaining chives and reserved onion and crumble potato chips over.

CREAMY SOUR CREAM POTATO SALAD

Steps:

• If using old potatoes, peel and cook until tender but still firm; if using new potatoes, cook in their jackets until tender but still firm.
• You can either leave the skin (jackets) on the new potatoes or peel the skin off the new potates when cooked, if desired.
• I prefer to leave the skin (jackets) on the new potatoes.
• Slice potatoes into large dice while still warm.
• Put the warm potatoes into a bowl, pour the french dressing immediately over the warm potatoes, toss gently to coat each potato piece with the dressing.
• Let stand for 1 hour.
• Add celery and shallots.
• Combine mayonnaise, sour cream, and mustard, blend well.
• Mix gently into potato mixture.
• Salt to taste and then refrigerate.
• Just before serving, mix in the diced deseeded cucumber.

GRANDMA'S CREAMY POTATO SALAD WITH SOUR CREAM

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly. Slice potatoes into a large bowl.
• Combine mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, celery seed, salt, pepper, garlic, onion salt, and garlic powder in a small bowl; mix until combined. Pour dressing over sliced potatoes and toss to coat. Gently stir in eggs.
• Cover and refrigerate for 2 to 3 hours.

SOUR CREAM AND ONION POTATO SALAD

Steps:

• In a wide skillet, add the scallions, drizzle with 2 tablespoons of the olive oil, sprinkle with salt and cook over high heat on each side until charred and soft, about 2 minutes on each side.
• Chop the cooked scallions and place them in a medium bowl. Grate the clove of garlic over the scallions. The heat from the scallions will mellow out the garlic.
• Heat a large skillet over medium heat. Add the canola oil and when it shimmers, add the quartered potatoes, season with salt and pepper, and cook, tossing the potatoes every 2 minutes to make sure they brown on all sides, for 7 to 10 minutes total.
• While the potatoes are browning, remove the rind of the lemon with a vegetable peeler, making sure to leave out the white pith of the lemon peel. Finely mince the lemon zest and reserve for garnish.
• Combine 3/4 cup of the sour cream, the juice of the lemon and half of the chopped bunch of chives in a small bowl.
• For the dressing, combine the remaining 1/4 cup of the sour cream with the white wine vinegar and charred-scallion-and-garlic mixture in a large bowl. Season with salt and pepper and stream in 1/4 cup of the olive oil, whisking continuously to create a creamy relish-like dressing.
• Add the crispy potatoes to the dressing and toss to coat.
• Spread the lemony sour-cream-and-chives mixture on a large plate, place the dressed potatoes on top and garnish with the remaining half bunch of chopped chives and the lemon zest and Parmesan cheese.
• Enjoy.

CASSIES SOUR CREAM N ONION TATER SALAD

Steps:

• Boil your potatoes in their jackets in salted water until fork tender. Drain to cool. Remove any bad spots there might be. Slice in half.
• In a small bowl blend the mayonnaise, sour cream, salt, pepper, dried onions, tumeric, sugar, celery salt, cayenne, dill, Dijon mustard. Set aside.
• In a larger bowl, toss potatoes, carrots, celery, green onions, 2 chopped eggs or more if you like. (I save one for garnish.)
• Pour dressing over potatoes and carefully stir to blend the dressing evenly throughout the potatoes. Sprinkle with paprika, green onions and add some sliced egg for garnish. Chill for a few hours before serving. I always taste before serving and add more seasonings if needed. Enjoy!