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Fingerling Potato Salad


Fingerling Potato Salad

Fingerling Potato Salad

Photo: Diana Rattray
This potato salad may be simple, but it has plenty of flavor with sour cream, mayonnaise, and chunks of cucumber, celery, egg, and firm fingerling potatoes. 

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


  • 1 1/2 to 2 pounds fingerling potatoes, scrubbed and cut in 1-inch pieces
  • 4 large hard-cooked eggs, coarsely chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup diced celery
  • 1 medium cucumber, peeled, most seeds removed, coarsely chopped (I remove the large seeds, but don't bother with small ones towards the ends of the cuke)
  • 1/2 cup sour cream
  • 3/4 to 1 cup mayonnaise
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon salt, or to taste


Put potatoes in a medium saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or just until potato chunks are fork tender. Drain and let cool.

In a large bowl, combine the cooled potatoes, chopped eggs, onion, celery, cucumber, and sour cream. Add about 3/4 cup mayonnaise and salt and pepper, to taste. Stir gently to blend ingredients. Add more mayonnaise, if desired.

Serves 6 to 8.

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