• Servings 8-10
  • Prep 20 min
  • Cook 25 min
  • Cuisine
  • Skill Level

Southern Sour Cream Potato Salad with Pickled Onions


  • 4 lbs potatoes
  • 1/2 cup vinegar
  • 1 onion chopped
  • 1/2 cup water
  • 1/2 cup salad oil
  • 2 medium onions, sliced
  • 3/4 cup sour cream
  • minced parsley
  • 2 hard cooked eggs, minced or riced
  • kosher slat and fresh cracked black pepper to taste
  • Boil potatoes until fork tender.
  • While still warm peel and slice thinly.
  • Put vinegar, chopped onion and water in a small sauce pan and bring to a boil.
  • Remove from heat.
  • In a large bowl put a layer of potatoes then onions. Keep stacking until the last of the potatoes are on the top. Season each layer with a little salt and pepper.
  • Sprinkle the potatoes and onions with a little oil and a few spoonfuls of the vinegar mixture.
  • Gently fold in the sour cream.
  • Garnish with parsley and the riced eggs.

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