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Contest-Winning Old-Fashioned Potato Salad

Total Time

Prep: 15 min. + chilling Cook: 20 min.


8 servings

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.


  • 4 cups cubed peeled potatoes
  • 3 hard-boiled large eggs, chopped
  • 2 celery ribs, thinly sliced
  • 1/4 cup chopped green onions
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook until tender, 20-25 minutes; drain. Place in a large bowl; add eggs, celery and onions.
  2. In a small bowl, combine the remaining ingredients; stir into potato mixture. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts

3/4 cup: 241 calories, 16g fat (4g saturated fat), 95mg cholesterol, 273mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 4g protein.

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