This classic potato salad dressing captures the tangy, creamy essence of mid-century American picnics and family reunions. Made with celery seed, sugar, and a carefully balanced mix of mayonnaise and sour cream, it complements tender potatoes perfectly. The margin note suggests it’s ideal for “3 lbs or ½ peck” of potatoes, making it well-suited for potlucks and large gatherings. With a subtle sweetness and a hint of spice from pepper and celery seed, it’s a nostalgic favorite for warm-weather meals.
Ingredients
- 1 tsp celery seed
- ¼ tsp ground black pepper
- 1 tbsp granulated sugar
- 2 cups mayonnaise
- ½ cup sour cream
- 1 tbsp oil
- salt (optional, not listed but commonly added)
Instructions
Step 1: Combine Dry Ingredients
- In a mixing bowl, add celery seed, pepper, and sugar. Stir to combine.
Step 2: Mix Creamy Base
- Add mayonnaise and sour cream to the dry ingredients. Mix until smooth and fully incorporated.
Step 3: Adjust Consistency
- Add a small amount of oil or additional sour cream if a thinner consistency is desired.
Step 4: Toss with Potatoes
- Fold the dressing gently into 3 lbs of cooked, cooled, and diced potatoes until evenly coated.
Step 5: Chill and Serve
- Refrigerate for at least 30 minutes before serving for best flavor.
Tips
- Substitute Greek yogurt for sour cream for a tangier, lighter version
- Add chopped dill pickles or mustard for extra zing
- Include chopped green onions, parsley, or chives for added freshness
- Stir in chopped hard-boiled eggs for a heartier texture
- Use Miracle Whip instead of mayo for a sweet-tangy retro vibe
Nutrition
Calories: 180kcalCarbohydrates: 4gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 220mgPotassium: 40mgSugar: 3gVitamin A: 120IUCalcium: 20mgIron: 0.3mg
Tried this recipe?Let us know how it was!