Sour Cream Potato Salad Loaf
Transform your summer gatherings with the creative and flavorful Sour Cream Potato Salad Loaf—a show-stopping twist on classic potato salad! This innovative dish combines tender Russet potatoes, crunchy carrots and celery, and hard-boiled eggs, all coated in a creamy dressing of sour cream, mayonnaise, and a touch of mustard for tangy depth. The addition of gelatin transforms this crowd-favorite side dish into a stunning, sliceable loaf, perfect for impressing your guests. Fresh parsley and a blend of savory seasonings elevate the flavor profile, while its chilled, set texture keeps it refreshing and easy to serve for warm-weather occasions. Whether you’re hosting a picnic or potluck, this unique potato salad loaf is sure to be the centerpiece of your table.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 medium Carrots
- 3 large Celery stalks
- 3 stalks Green onions
- 3 large Eggs
- 1.5 cups Sour cream
- 0.5 cups Mayonnaise
- 2 tablespoons Yellow mustard
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 envelopes Gelatin
- 0.25 cups Cold water
- 0.5 cups Hot water
Instructions
Peel and dice the potatoes into 1-inch cubes.
Place potatoes in a large pot of salted water and bring to a boil. Cook for 10-12 minutes until tender, then drain and let cool completely.
While the potatoes are cooking, peel and dice the carrots, and finely chop the celery and green onions.
In a separate pot, boil the eggs for 10 minutes, then cool, peel, and dice them.
In a large mixing bowl, whisk together sour cream, mayonnaise, mustard, chopped parsley, salt, and black pepper.
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Stir in the hot water until the gelatin dissolves completely.
Gently fold the cooked potatoes, carrots, celery, green onions, and chopped eggs into the sour cream mixture.
Slowly pour the gelatin mixture into the potato salad and stir until fully combined.
Line a standard loaf pan with plastic wrap, leaving enough overhang to cover the top.
Spoon the potato salad mixture into the loaf pan, spreading it evenly and pressing gently to remove air pockets.
Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
To serve, gently lift the salad loaf out of the pan using the plastic wrap. Invert it onto a serving plate and carefully peel off the plastic wrap.
Garnish with additional parsley or a sprinkle of paprika if desired before slicing and serving.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 3789 mg | 165% | |
| Total Carbohydrate | 301.5 g | 110% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 46.4 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 890 mg | 68% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 7117 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
