Cold Potatoes In Sour Cream Layered Potato Salad Recipes

Steps:

• In a wide skillet, add the scallions, drizzle with 2 tablespoons of the olive oil, sprinkle with salt and cook over high heat on each side until charred and soft, about 2 minutes on each side.
• Chop the cooked scallions and place them in a medium bowl. Grate the clove of garlic over the scallions. The heat from the scallions will mellow out the garlic.
• Heat a large skillet over medium heat. Add the canola oil and when it shimmers, add the quartered potatoes, season with salt and pepper, and cook, tossing the potatoes every 2 minutes to make sure they brown on all sides, for 7 to 10 minutes total.
• While the potatoes are browning, remove the rind of the lemon with a vegetable peeler, making sure to leave out the white pith of the lemon peel. Finely mince the lemon zest and reserve for garnish.
• Combine 3/4 cup of the sour cream, the juice of the lemon and half of the chopped bunch of chives in a small bowl.
• For the dressing, combine the remaining 1/4 cup of the sour cream with the white wine vinegar and charred-scallion-and-garlic mixture in a large bowl. Season with salt and pepper and stream in 1/4 cup of the olive oil, whisking continuously to create a creamy relish-like dressing.
• Add the crispy potatoes to the dressing and toss to coat.
• Spread the lemony sour-cream-and-chives mixture on a large plate, place the dressed potatoes on top and garnish with the remaining half bunch of chopped chives and the lemon zest and Parmesan cheese.
• Enjoy.

Steps:

• Peel and boil potatoes, whole, until cooked, but firm. Do NOT overcook, because once potatoes are cooled to room temperature, you will be slicing them across (like for scalloped potatoes). I find my mandolin makes short work of this.
• Mix the mayonaisse, sour cream, bacon and salt together. Set aside.
• Put a layer of potato slices in a bowl, spread with the sour cream mixture.
• Sprinkle with green onions and egg.
• Repeat layers until all ingredients are used.
• Refrigerate at least 2 hours.
• I usually sprinkle with paprika and garnish with fresh parsley before serving.

Steps:

• Peel potatoes and cut into 1-inch chunks. Mix with scallions in a serving bowl. In a separate bowl combine sour cream, mayonnaise, mustard, salt, pepper and vinegar. Pour dressing over potatoes and toss to coat.

Steps:

• Combine potatoes, cucumber, onion, celery seed, salt and pepper; toss together lightly.
• Separate yolks from whites of eggs; dice whites and add to potato mixture.
• Mash yolks and combine with sour cream, mayonnaise, vinegar and mustard.
• Add to potatoes and toss together lightly.
• Allow to stand for 15 minutes before serving.
• Garnish with salad greens.