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  Added: Aug 04, 2010  •  Visited (369)  •  Print version Print this recipe (23)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Viennese Potato Salad With Sour Cream
What You Need:
  • 4 medium-sized potatoes, washed
  • Salt
  • cups sour cream at room temperature
  • 2 tablespoons wine vinegar
  • ½ teaspoon dried dill weed
  • Pepper to taste
  • ½ cup diced green pepper
  • ½ cup diced celery
  • ½ cup sliced scallions, with some tops
  • 3 hard-cooked eggs, shelled and chopped
  • ¼ teaspoon paprika
  • 1 large tomato, peeled and cut into wedges

  • How To Cook:
    1. Cook potatoes in their jackets in a little salted boiling water until tender, about 25 minutes.

    2. Drain well; peel; and, while still warm, slice or cube into a medium bowl.

    3. Add sour cream, vinegar, and dill. Season with salt and pepper. Mix well.

    4. Add green pepper, celery, scallions, and eggs; mix well.

    5. Cool at room temperature and let stand 1 hour or longer to blend flavors.

    6. Serve sprinkled with paprika and garnished with tomato wedges.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Dairy » Sour Cream
    Main Ingredient » Dairy » Eggs
    Dish » Salads

     





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