Sour Cream & Spinach Potato Salad

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Carol K. remembers her grandmother making a potato salad that included fresh spinach and sour cream in the mix. Here’s one I adapted from a ’40s recipe that matches her memory of the original. My husband can’t get enough of it.

Makes 6 servings


  • 4 cups cooked potatoes, cubed
  • ¼ cup canola oil
  • 2 Tbsp rice wine vinegar
  • 2 hard-cooked eggs, chopped
  • 1 hard-cooked egg, sieved, reserved for garnish
  • 2 cups packed baby spinach leaves, any hard stems removed
  • 2 to 3 Tbsp chopped or slivered red onion
  • ½ cup mayonnaise (homemade, or Hellman’s)
  • 1 cup sour cream (can substitute plain Greek yogurt)
  • Salt and freshly ground pepper to taste
  • Parsley, for garnish


  1. Marinate cooked potatoes in oil and vinegar for 2 hours.
  2. Add remaining ingredients. Season with salt and pepper. Let rest for a few hours.
  3. Before serving, garnish with sieved egg, parsley, and a few red-onion slivers.

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