This is a very different dressing for potato salad that has been a favorite of my family for many years. I found it while reading a pamphlet about using sour cream. It can be easily doubled for a large salad but DO NOT double the salt.
It is better if it sits for a day in the fridge but can be made the day it is to be served.
Ingredients: [‘butter’, ‘celery seed’, ‘salt’, ‘pepper’, ‘white vinegar’, ‘sour cream’, ‘mayonnaise’, ‘green onions’, ‘fresh parsley’]
Quantity of Ingredients: [“1/2 cup butter”,”1/2 teaspoon celery seed”,”1 teaspoon salt”,” pepper”,”3 tablespoons white vinegar”,”1 cup sour cream”,”2 tablespoons mayonnaise”,”3 tablespoons of chopped green onions”,”2 tablespoons of snipped fresh parsley”]
Number of Servings: 4
Steps: [‘Melt the butter in a small saucepan.’, ‘Add the celery seed, salt and pepper and mix well.’, ‘In a bowl, combine the vinegar, sour cream, mayonnaise, green onion and parsley.’, ‘Add the butter mixture and mix well.’, ‘Chill and add to2 – 3 pounds of cooked cooled potatoes.’, ‘Chill until ready to serve.’]