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Added some diced red pepper for color, crunch, and eye appeal. Delicious!
For us a little too sour (will temper with a little mayo next time) and more dressing than we need for the amount of potatoes. However, ratings are always based on personal taste. We found it very good with very little change required to make it an absolute wow to our tastes. With a few tweaks this went into our book if favorites.
I made this a few weeks ago as a side for smoked brisket. It was absolutely delicious. I did make a few additions that included 1 tablespoon fresh squeezed lemon juice, 1/2 cup mayo in addition to the sour cream, fresh grated parmesan cheese ( to taste), and 1 tablespoon dijon mustard ( I used grey poupon), for even more tang. It really was perfection on a plate. I have made many many recipes on Pinterest but this is my first time to comment.
I made this for Easter Sunday; it was amazing! It really was the easiest potato salad I’ve ever prepared, and the taste was quite tart, which I enjoyed. It went over very well! I will definitely make this again!
Hi Stephanie, I’m so glad you liked it! It’s sort of a hidden gem of a recipe on the site, so I’m delighted that you made it.
It was terrible, too sour. I had to throw it in the garbage because it upset my stomach.
This was delicious! Sour cream is a huge improvement over mayo, in my opinion. Thanks, Elise!
In Italy they make a “salad” out of potatoes which is just boiled potatoes, cut into bite-size pieces. The you sprinkle salt and drizzle olive oil and vinegar over it. Some people add chopped parsley as well. It’s a very simple side dish but I love it so much sometimes I just make it a meal!
I made a potato salad recently where I added the vinegar while hot (great idea!) and added the creamy dressing while the potatoes were still too hot, and it definitely made the dressing way runnier. Next time i’ll try it by waiting for the potatoes to cool!
In an aside, Elise, you might want to pass this potato salad recipe on to your dad – I just loved it! http://food52.com/recipes/23430-dill-pickle-potato-salad
Thanks Sirena, I like the look of that one!
I used fingerling potatoes. Excellent!
You’ve made this recipe and I haven’t yet, but my instincts tell me that you would be better off combining potatoes and the dressing while the potatoes are hot, before they cool. Maybe they should be halved before parboiling?
America’s Test kitchen suggests tossing the hot potatoes with the vinegar and it does make a difference. Combine the remaining ingredients and add after the potatoes are cool. Hot potatoes and sour cream may not work well.
This is how I make any potato salad. The vinegar goes on the warm cut potatoes. A wait until they’re warm to halve them will not affect their absorbing the vinegar.
I believe that halving the potatoes first would cause them to become too soggy. Potatoes for salad (or fried potatoes, etc.) are always parboiled with the skins on, then cut.