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Festive Sour Cream'n Chive Potatoe Salad


My potatoe salad recipe is all about flavor and festive colors. It's a recipe I fall back on anytime I am having company or a big BBQ party at holidays. Our family and friends love it.

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  • 2 1/2 Lbs white russet potatoes
  • (half of a 5 lb bag)
  • 1 Lb small red potatoes
  • (depending on the size approximately
  • 6 to 10 )
  • 2 cups Sour Cream
  • 3/4 cup Mayonnaise
  • 2 tbsp honey mustard OR 2
  • tbsp plain yellow mustard
  • 2 tbsp red wine vinegar
  • NOTE: If you don't have the red wine
  • vingar you can
  • substitute 2 tbsp of the dill pickle
  • juice from your dill pickles.
  • 1 cup finely chopped celery
  • 1 cup fintly chopped green, red,
  • yellow, or orange bell pepper OR any
  • combination of these colorful peppers
  • to equal 1 cup
  • 1 cup finely chopped green
  • onions
  • 1/4 cup finely chopped red onion
  • (see pickling note for onions in the
  • comment section below)
  • 2 or 3 tbsp finely chopped
  • fresh chives
  • 1 sm. jar of pimentoes
  • (drain off some of the liquid)
  • 1/2 cup of sweet pickle relish
  • 1/4 cup of dill pickle relish
  • 6 hard boiled eggs
  • roughly chopped
  • 1 cup of shredded or cubed sharp
  • cheddar cheese
  • 1 tsp seasoning salt
  • 1/2 tsp black pepper
  • 2 tbsp finely chopped fresh dill
  • OR 1 tbsp dried dill


Preparation time 20mins
Cooking time 60mins


Step 1

Scrub and wash both the white and red potatoes in cold water and put them whole into a large pot. Do not peel them. Cover with water. Salt the water and bring them to a boil and boil them until they are fully cooked. It usually takes about 15 to 20 minutes for them to cook. The amount of time depends on the size of the potatoes, however, sometimes it takes a little longer. Once the potatoes are done, drain them and let them sit a few minutes in ice cold water. After the potatoes have cooled a little, put them in the refrigerator and let the potatoes chill in the refrigerator for another hour or so if possible, however, this step may be omitted and is not absolutely necissary. After the potatoes have cooled, peel the skins off both the white & red potatoes and roughly chop them into small cubes and place them in a very large mixing bowl. Now simply add all of the remaining ingredients to the potatoes and with a large spoon mix throughly. After you have added all the ingredients and mixed it thoroughly, the salad should have smooth creamy consistency. If you think its a little dry, then simply add a little more mayonnaise or sour cream to the salad.


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