Creamy Sour Cream Potato Salad

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A recipe from an old australian women's weekly cookbook. The french dressing and the sour cream put a nice tang to this version of potato salad. I have included the 1 hour resting time for the potatoes in the cooking time.

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Steps

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If using old potatoes , peel and cook until tender but still firm.

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If using new potatoes , cook in their jackets until tender but still firm.

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You can either leave the skin on the new potatoes or peel the skin off the new potates when cooked , if desired.

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I prefer to leave the skin on the new potatoes.

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Slice potatoes into large dice while still warm.

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Put the warm potatoes into a bowl , pour the french dressing immediately over the warm potatoes , toss gently to coat each potato piece with the dressing.

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Let stand for 1 hour.

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Add celery and shallots.

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Combine mayonnaise , sour cream , and mustard , blend well.

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Mix gently into potato mixture.

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Salt to taste and then refrigerate.

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Just before serving , mix in the diced deseeded cucumber.

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Ingredients

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potatoes, french dressing, celery, green onions, mayonnaise, sour cream, prepared mustard, cucumber