Creamy Marinated Potato Salad

It's worth taking the time to prepare homemade potato salad with results this delicious: tender potatoes accented with creamy dressing and a vinegar kick.

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  • prep time 40 min
  • total time 60 min
  • ingredients 13
  • servings 12
 

Ingredients

Salad

1 1/3
lb small red potatoes (8 to 12 potatoes)
3
tablespoons cider vinegar
1/2
teaspoon salt
4
eggs
8
medium green onions, sliced (1/2 cup)
1
medium stalk celery, sliced (1/2 cup)
1
small red bell pepper, coarsely chopped

Dressing

3/4
cup mayonnaise or salad dressing
1/4
cup sour cream
1
teaspoon sugar
2
teaspoons prepared horseradish
2
teaspoons yellow mustard
1/4
teaspoon coarse ground black pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
  • 3 Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
  • 4 In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.
  • 1 In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
  • 3 Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
  • 4 In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.

EXPERT TIPS

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Expert Tips

Prepare this potato salad a day ahead; cover and refrigerate. Just before serving, moisten with 1 to 2 tablespoons milk if dry.

Sprinkling the warm potatoes with vinegar and salt gives them a marinated quality that adds lots of flavor to this salad. The potatoes are most absorbent when warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
220mg
220%;
Total Carbohydrate
11g
11%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
15%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.