This creamy potato salad has a sour cream and cream cheese dressing in place of mayonnaise. It has a great texture and all the delicious elements of traditional American potato salad.
Serves 6-8.
Ingredients:
- 6 medium russet potatoes
- 2 c shredded carrots
- 2 stalks celery, chopped
- 2 hard boiled eggs, chopped
- 2 Tbsp parsley, minced
- 2 Tbsp green onions, chopped
- 4 oz cream cheese, softened
- 1/4 c sour cream
- 1 Tbsp prepared yellow mustard
- 1 Tbsp cider vinegar
- 1 tsp sugar
- 1 tsp salt or to taste
- 1/2 tsp dry dill
- 1/2 tsp smoked black pepper
Directions:
- Scrub the potatoes and place them (whole) in a pot with water to cover. Bring to boil, reduce heat, and simmer gently 25-30 minutes, or until tender. Rinse in cold water. Cool until you can handle them.
- Peel potatoes and cut in a medium dice. Place in large bowl and add the carrots, celery, eggs, parsley, and green onions.
- In a medium bowl, beat together the remaining ingredients until smooth. Pour over the salad and toss everything together until thoroughly coated. Chill at least a few hours before serving for best flavor.