Ingredients35 m servings 317 cals
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- In a serving bowl, mix together the sour cream, salad dressing, shredded cheese and hard-cooked eggs. When the potatoes are cool, stir into the dressing. If you like it creamier, mix longer. Season with salt and pepper to taste.
- Hard-cooked eggs
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Per Serving: 317 calories; 13.7 g fat; 41.8 g carbohydrates; 7.5 g protein; 77 mg cholesterol; 203 mg sodium. Full nutrition
ReviewsRead all reviews 5
Tried this recipe and it was different than what we are used to. To make this better I would add some onions and celery to make it a little better. Not sure about the Miracle Whip.. gave a dif...
Good start to a great potato salad, bland as written. I made this as written then just started throwing things in. This needed a little more personalization to make it more potato-salad-y than j...
i think the previous two reviewers have done this recipe an injustice. carolyn makes it pretty clear that this is not going to be your average potato salad. i was not looking for average. that...
My family found this to be tasty as is although we felt that it needed another egg or two and maybe some onions (green onions for a little color maybe).