Cold Potatoes in Sour Cream (Layered Potato Salad) |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This was my mom's version of potato salad. She never mixed the ingredients together, she layered them. Serve this in a clear glass bowl. Use a casserole dish, if you want just one layer of salad. I'm so glad I found this recipe in my collection - it's been lost for 20yrs- lol! . Feel free to adjust the amount of egg & green onion to your taste. NOTE: Prep time does not include chilling time. Ingredients:
6 large potatoes |
1 cup mayonnaise (mom used miracle whip, but i prefer hellman's) |
2 cups sour cream |
1 pinch salt |
3 green onions, diced |
2 eggs, hard boiled & grated on large side of grater |
6 slices bacon, fried crisp & crumbled |
Directions:
1. Peel and boil potatoes, whole, until cooked, but firm. Do NOT overcook, because once potatoes are cooled to room temperature, you will be slicing them across (like for scalloped potatoes). I find my mandolin makes short work of this.
2. Mix the mayonaisse, sour cream, bacon and salt together. Set aside.
3. Put a layer of potato slices in a bowl, spread with the sour cream mixture.
4. Sprinkle with green onions and egg.
5. Repeat layers until all ingredients are used.
6. Refrigerate at least 2 hours.
7. I usually sprinkle with paprika and garnish with fresh parsley before serving.
|
|