Sour Cream Potato Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A salad that tastes good and looks pretty. Serve with cold ham, chicken or tongue.


  • 675 g/ lb new potatoes
  • 1 small onion
  • ½


Scrape the potatoes and place in a saucepan. Cover with boiling water and cook for 12 minutes. Drain and allow to cool, then slice thickly. Peel and finely chop the onion. Peel the cucumber, slice lengthways and remove the centre seeds, then dice the cucumber flesh. Wash and shred the celery. Place all the vegetables together in a bowl and season well with salt and pepper.

Cut the hard-