This sour cream potato salad recipe has a creamy sour cream and mayonnaise dressing and has a tasty combination of veggies. The yellow part of the eggs is incorporated into the dressing. Really yummy!
Put diced potatoes in a large saucepan and add enough water to just cover.
Set saucepan over high heat and bring to a boil.
Poil potatoes until cooked through and tender, about 8-10 minutes. Be careful not to over cook potatoes.
Once cooked, drain and rinse potatoes.
In a large mixing bowl, combine the cooked potatoes, cucumber, red pepper, radishes, onion, chopped egg whites, celery seeds, salt and pepper. Gently toss to mix.
For the dressing, combine hard boiled egg yolks, sour cream, mayonnaise, vinegar and mustard. Whisk until well combined.
Pour the dressing over the potato mix and toss gently to combine.
Allow the potato salad to stand for at least 15 minutes, up to over night, before serving.
Garnish with chopped parsley.