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Blue-Ribbon Potato Salad

(1 Votes)
Updated May 18, 2018
Blue Ribbon Potato Salad
SERVES
12
CHILL TIME
2 Hr
COOK TIME
25 Min

This potato salad recipe was so good that we had to give it a blue ribbon. That's because it's our tasty take on the classic potato salad recipe that you grew up with. This Blue-Ribbon Potato Salad is worthy of all the awards! 

What You'll Need

  • 4 pounds white or red potatoes
  • 5 hard-cooked eggs, peeled and chopped
  • 1/2 red bell pepper, diced
  • 3 celery stalks, chopped
  • 1 cup sour cream
  • 1 1/2 cups mayonnaise
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper

What to Do

  1. Place potatoes in a large soup pot, cover with water, and bring to a boil over high heat. Cook 25 to 30 minutes, or until fork-tender. Drain and cool slightly.
  2. Cut potatoes into chunks and place in a large bowl. Add egg, bell pepper, and celery; set aside.
  3. In a medium bowl, combine remaining ingredients; mix well. Pour sour cream mixture over potatoes and mix until thoroughly combined. Chill 2 to 3 hours before serving.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 295
  • Calories from Fat 146
  • Total Fat 16g 25 %
  • Saturated Fat 4.5g 22 %
  • Trans Fat 0.0g 0 %
  • Protein 6.2g 12 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 99mg 33 %
  • Sodium 560mg 23 %
  • Total Carbohydrates 32g 11 %
  • Dietary Fiber 3.9g 15 %
  • Sugars 4.8g 0 %
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Very good. Made a few changes of course. Used about 3- 4 lbs of red potatoes with skin on, 4 eggs and lots of black pepper. Didn't think I would like the sour cream but it worked well. Will make again.

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