Mom's Modified Potato Salad
Author: Gordon McKnight
  • Salad:
  • 3 1/2 pounds boiling potatoes
  • 4 eggs
  • 1 bunch thinly-sliced green onions
  • 4 stalks celery
  • 1/2 bunch thinly-sliced radishes
  • 4 dill pickles
  • 4 carrots
  • Dressing:
  • 2 Cups sour cream
  • 1 Cup mayonnaise
  • 1/3 Cup vinegar
  • 1/3 Cup prepared mustard
  • 1/3 Cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • reserved egg yolks
  • 1/2 bunch parsley or chives; finely chopped
  1. Salad: Put potatoes and eggs in large pot of cold water and bring to gentle boil. Simmer until potatoes are just tender, about 15 minutes.
  2. While potatoes and eggs cook, halve celery stalks lengthwise and chop; quarter dill pickles lengthwise and chop; quarter carrots lengthwise and chop. Combine onions, celery, radishes, pickles and carrots in large bowl.
  3. Plunge eggs into bowl of ice water; let stand 5 minutes. Drain potatoes in colander; let cool 15 minutes. Peel and halve eggs. Remove and reserve yolks for Dressing. Chop whites and add to vegetables. Peel potatoes, cut into 1-inch cubes and mix with vegetables.
  4. Dressing: In medium bowl, combine sour cream, mayonnaise, vinegar, prepared mustard, sugar, salt and pepper. Place egg yolks in wire strainer and push through with spoon into dressing. Whisk to combine.
  5. Fold dressing into Salad and chill 2 hours. Garnish with parsley before serving.
Gordon McKnight's mother has made her version of this creamy potato salad for 40 years. He says his rendition is not a drastic departure from hers or the salads made by his two sisters. Furthermore, it has tradition. It was a summer staple in his parents' house, then his, and now his daughter makes it in her home.

This recipe yields 12 to 14 servings.

Each of 14 servings: 291 calories; 1,038 mg sodium; 80 mg cholesterol; 14 grams fat; 35 grams carbohydrates; 6 grams protein; 1.17 gram fiber.
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