Ultimate Creamy Potato Salad with Tangy Sour Cream Dressing

Ingredients

- 2 pounds potatoes, peeled and cubed
- 1 cup sour cream
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup reserved potato cooking water

Instructions

1. Prepare the Potatoes:
- Place the peeled and cubed potatoes into a large pot. Cover them with cold water and add a pinch of salt.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook until the potatoes are fork-tender, approximately PT15M (15 minutes).

2. Reserve Cooking Water:
- Carefully reserve 1/3 cup of the potato cooking water before draining. Drain the potatoes thoroughly and set aside to cool slightly.

3. Make the Dressing:
- In a medium-sized bowl, whisk together the sour cream, vinegar, salt, and black pepper.
- Gradually stir in the reserved potato cooking water until the dressing is smooth and well combined.

4. Combine Ingredients:
- Once the potatoes are cool enough to handle but still warm, gently fold them into the dressing.
- Mix until the potatoes are evenly coated with the tangy sour cream dressing.

5. Finish and Serve:
- Taste and adjust seasoning if necessary.
- Allow the salad to sit for a few minutes to let the flavors meld. Serve this creamy potato salad at room temperature or cold, for a delightful lunch option.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT15M
15 minutes

Total Time

- PT25M
25 minutes

Type of Dish

- Lunch

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 840

Keywords

- Creamy Potato Salad
- Sour Cream Dressing
- Tangy Potatoes
- Quick Lunch Recipe
- Easy Potato Salad
- Stove Top Salad
- Lunch Side Dish
- Potato Recipes
- Comfort Food Lunch
- Tangy Lunch Salad

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