You may want to reserve adding the sugar and salt to the first bowl until after the sauce has matured. This recipe will have a tangy sweet taste and is good to serve with chicken, pork or beef.


  • 2 1/2 lbs potato
  • 6 large eggs
  • 1 can (4 oz) Sliced olives
  • 3 medium kosher dill pickles
  • 1 medium (2 in) red onion
  • 2 cloves garlic
  • 2 tsp sugar
  • 1/8 tsp salt
  • 2 cups real mayonaise
  • 2 tbsp yellow mustard
  • 16 oz sour cream


Crush the garlic cloves. Dice the onion fine. Drain the olives. Dice the pickles into 1/16 inch cubes.

Mix the Mayonaise, mustard, sour cream, garlic, onion, sugar, pickles, olives and salt in a separate bowl and let stand.

Boil the eggs in heavily salted water for 7-10 minutes until hard boiled. Run cold water over the eggs and let stand in cold water. Dice the potatos into 1/2 to 3/4 inch cubes. Boil potatoes for 5 minutes or until a fork will easily pierce them. Peel the eggs and dice them into 1/4 inch cubes. Drain the potatoes, add the sauce from the first bowl, lightly mix together until saturated. Add the eggs and mix together. Let stand in refrigerator until well chilled.

Serves 8-10 3/4 cup portions.

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Submitted 6/13/05.
Source: me
Submitted By: Roger Heaton
Sour Cream Potato Salad