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November 14, 2011

Creamy Potato Salad

There are many varieties of potatoes, some make the best mashed potatoes or baked potatoes but red skin potatoes make the best potato salad because they hold their texture best when cooked. To increase the creamy texture for this recipe I also add a few russet potatoes.

Serves 6


  • 3 cups red skin potatoes, peeled, diced and cooked until tender
  • 1 cup russet potatoes, peeled, diced and cooked until tender
  • ¼ cup white onions, finely chopped
  • 2 green onions with green tops, finely sliced
  • 2 teaspoons salt
  • ½ teaspoon celery seed and ¼ teaspoon to garnish
  • ½ teaspoon black pepper
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoon cider vinegar
  • 1 tablespoon sugar


    In a small bowl mix together sour cream, mayonnaise, salt, pepper, celery seed, vinegar and sugar.

    In a large bowl, combine potatoes and onions. Add the sour cream mixture to the potatoes and gently mix in until well blended.

    Sprinkle with additional celery seed to garnish.

    Terri’s Tips:
    Cook potatoes in advance and refrigerate to chill. Cold potatoes are easier to work with
    Do not overcook the potatoes; the salad will be more like the texture of mashed potatoes

    Cooking Wiser:
    Use low fat sour cream and mayonnaise or olive oil mayonnaise to reduce calories and fat
    Salt to taste to avoid over salting

    Create your own by adding ¼ cup diced celery, ½ teaspoon dill to replace celery seed, mustard and olives, mustard potato salad, or bacon, German Hot potato salad

  • Posted by terri at November 14, 2011 01:46 AM