Fresh Potato Salad Recipe
This is my very favorite potato salad. Modified from a lovely Land O Lakes recipe. I’ve been adjusting it for some time. Posted here by popular request.
Preparation time: 25 min Cooking time: 15 min Chilling time: 1 hour minimum – overnight is better
Yield: 8 servings
Salad Ingredients:
2 pounds (about 12) small new red potatoes
1/2 pound fresh green beans, cut into 1 1/2 inch pieces
8 ounces shredded cheddar cheese
12 ounces salami, cubed 1/2 inch
Dressing Ingredients:
1/2 cup Sour Cream (You can use low fat and it will still taste good. But don’t use non-fat, or it’ll be terrible.)
1/2 cup mayonnaise (If you must be fat conscious, use yogurt.)
2 tablespoons country-style Dijon mustard or horseradish
freshly grated black pepper – grate over the top
Slice potatoes into 1/4″ wafers. Do not peel. Boil until crisp-tender. Blanch green beans – about 3 to 5 minutes boiling time. They should still be crunchy, just not raw. Rinse potatoes and beans in cold water.
While vegetables boil, mix dressing ingredients, except pepper in a large bowl.
Add cooled vegetables to the dressing. They can be a little warm, but don’t curdle the dairy ingredients! Turn gently to coat all ingredients. Chill one hour or overnight.
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I think I’ll write them down. I have hated every potato salad I’ve ever tried, but this seems much milder. I really like the ideas of salami and horseradish additions.
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Hands down the best ever!
Thank you!
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