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Grandma Edythe's Sour Cream Potato Salad


"Everyone in my family loves this potato salad. We mix it up occasionally by adding in crumbled bacon or some garlic, or chopped ham, but usually it's served as the recipe calls for."
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9 h servings 515 cals
Original recipe yields 6 servings

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  1. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain. Cool until easily handled, about 10 minutes. Peel and cut into bite-size pieces.
  2. Combine potatoes, pickles, and chopped onions in a large bowl.
  3. Mix mayonnaise, sour cream, and pickle juice together in a small mixing bowl. Pour over potatoes. Gently toss until potatoes are coated with dressing. Add chopped eggs; gently mix. Season with salt and pepper.
  4. Refrigerate 8 hours or overnight for best flavor.


  • Cook's Note:
  • If, after refrigerating overnight, the potato salad seems dry, mix in a bit more mayonnaise.

Nutrition Facts

Per Serving: 515 calories; 52.1 g fat; 6.3 g carbohydrates; 6.9 g protein; 206 mg cholesterol; 555 mg sodium. Full nutrition

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Read all reviews 2
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Best if left overnight to soak in all of the creamy goodness. You may find it to be too sloppy if you serve it same day.

It seems to me there has to be a typo in this recipe in either the sour cream amount or the mayo. I halved the recipe, thereby requiring 1/4c sour cream and 3/4c Mayo - a total of 1 c. is a lot...