Yogurtandsourcreampotatosalad Recipes

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EASY SOUR CREAM POTATO SALAD



Easy sour cream potato salad image

Potato salad made with boiled new potatoes and sour cream is the easiest, delicious side dish recipe and perfect for summer get togethers.

Provided by Alida Ryder

Categories     Gluten free     Side Dish     Vegetarian

Time 40m

Number Of Ingredients 7

1 kg / 2lbs new potatoes / baby potatoes
1 cup (250ml) sour cream
1-2 tbsp milk/water ((optional))
½ tsp garlic powder
1-2 tsp salt
1-2 tsp black pepper
½ cup fresh chives (finely chopped)

Steps:

  • Halve the baby potatoes and cook in a large pot of salted, boiling water until cooked. (The potatoes are cooked when a knife's tip can easily be inserted.)
  • Drain the potatoes and allow to cool slightly.
  • To make the dressing, mix the sour cream and seasoning and thin out with a little milk or water if necessary.
  • Pour the dressing over the cooked potatoes and mix. (Adding the dressing to the potatoes while they are still warm will allow the potatoes to absorb the dressing.)
  • Taste and adjust the seasoning if necessary then allow to cool completely before serving.

Nutrition Facts : Calories 183 kcal, Carbohydrate 32 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 425 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

YOGURT AND SOUR CREAM POTATO SALAD



Yogurt and Sour Cream Potato Salad image

I developed this recipe when a good friend with a history of severe heart problems needed something with less fat than traditional recipes. He loves this salad and requests it frequently. I'm sure that there are similar recipes but I couldn't find one on Zaar exactly like this.

Provided by Gwanny Hill

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb small red potato, cooked and quartered
3/4 cup chopped celery (Omit celery if on low sodium diet) (optional)
2 bunches green onions, chopped,using some of green part
1/2 cup plain fat-free yogurt
1/2 cup sour cream (regular, not fat-free)
1/2 cup mayonnaise (regular, not fat-free)
salt, to taste
pepper, to taste
1/2 teaspoon dried dill weed

Steps:

  • Scrup potatoes, quarter and boil gently until tender, leaving skins on.
  • Drain and pour into a bowl with cover.
  • Chop celery (if using) and green onions and add to potatoes, stirring gently so as to leave potato quarters intact.
  • Mix together in a small bowl, equal parts of yogurt, sour cream and mayonnaise--approximately 1/2 cup of each--along with salt, pepper and dill weed.
  • Pour over potatoes, stir gently, cover and chill until ready to serve.
  • Stir gently again, before serving, in order to thorougly coat potatoes with yogurt mixture.
  • NOTE: Use additional yogurt mixture if salad seems too dry.

Nutrition Facts : Calories 150.1, Fat 8.1, SaturatedFat 2.6, Cholesterol 10.4, Sodium 132.2, Carbohydrate 17.4, Fiber 2, Sugar 3.3, Protein 3.2

CREAMY SOUR CREAM POTATO SALAD



Creamy Sour Cream Potato Salad image

A recipe from an old Australian Women's Weekly Cookbook. The french dressing and the sour cream put a nice tang to this version of potato salad. I have included the 1 hour resting time for the potatoes in the cooking time.

Provided by Chrissyo

Categories     Potato

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs potatoes
3/4 cup French dressing
3/4 cup sliced celery
2 chopped green onions
1 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons prepared mustard
3/4 cup diced deseeded cucumber (scoop out the seeds in the cucumber with a spoon)

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.

DILL AND SOUR CREAM POTATO SALAD



Dill and Sour Cream Potato Salad image

A different twist on "traditional" potato salad, this one is simple to make and delicious to eat. Cooking time includes overnight refrigeration.

Provided by Felix4067

Categories     Potato

Time 10h5m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs unpeeled baby red potatoes (new potatoes)
2/3 cup mayonnaise
1 cup sour cream
1 tablespoon fresh dill or 1 teaspoon dried dill
2 teaspoons chopped fresh parsley
salt and pepper

Steps:

  • Put potatoes in a large pan, cover with water, and boil until tender.
  • Drain, and cut into bite-sized pieces, leaving skins on.
  • Combine remaining ingredients in a large bowl.
  • Add hot potatoes, and mix until well coated.
  • Refrigerate overnight before serving.

Nutrition Facts : Calories 263.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 20, Sodium 172.7, Carbohydrate 35.3, Fiber 3.8, Sugar 3.6, Protein 4.2

KITTENCAL'S DILL AND SOUR CREAM POTATO SALAD WITH EGGS



Kittencal's Dill and Sour Cream Potato Salad With Eggs image

This recipe is best when small new potatoes are used although it works well using large red potatoes, there is nothing fancy about this but it is big on flavor, I make this often using green onions and fresh dill from my garden --- since everyone's tastes are different you may may need to adjust the amounts --- I sometimes purchase a whole piece of cooked deli ham, chop it up into cubes and add it to this salad --- cooking time is chilling time

Provided by Kittencalrecipezazz

Categories     Potato

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 lbs new small baby potatoes (washed and unpeeled)
6 large whole radishes, chopped
5 hard-boiled eggs, peeled (sliced with an egg slicer or knife)
4 green onions, chopped
2 cups sour cream
2 teaspoons sugar (or to taste)
1 teaspoon garlic powder (if you are a garlic-lover use 1-1/2 teaspoons)
1 tablespoon chopped fresh dill (or use 1 teaspoon dried dill or to taste)
1 teaspoon seasoning salt (or to taste or use white salt to taste)
fresh ground black pepper (optional and to taste) (optional)

Steps:

  • Wash and scrub the outside of the new potatoes (do not peel).
  • Place into pot and cover with cold water; add in 2 tablespoons salt and bring to a boil over medium-high heat; cook intil just fork tender.
  • Remove to a bowl and cool to room temperature.
  • Slice the cooled potatoes in half.
  • Add in green onions and sliced eggs; toss to combine.
  • In a small or medium bowl bowl combine the sour cream with sugar, garlic powder, fresh dill and seasoned salt; pour over the potatoes and toss to combine.
  • Season with black pepper to taste if desired.
  • Chill for a minimum of 3 or more hours before serving.

Nutrition Facts : Calories 381, Fat 19.8, SaturatedFat 10.2, Cholesterol 195.3, Sodium 154.8, Carbohydrate 41.2, Fiber 5.9, Sugar 7.6, Protein 11

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