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Kristen's Bacon Ranch Potato Salad
Salad American

Kristen's Bacon Ranch Potato Salad

4.8

Prep
15 min
Cook
20 min
Total
155 min

Instructions

  1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; rinse under cold water until cool.
  2. 2 Combine sour cream and ranch dressing mix in a large bowl. Add potatoes, green onions, Cheddar cheese, and bacon; fold together until well-coated. Cover the bowl with plastic wrap; refrigerate before serving, about 2 hours.

By KristenB

Cucumber Salad With Sour Cream
Salad American

Cucumber Salad With Sour Cream

4.4

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Place cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
  2. 2 Whisk sour cream, sugar, vinegar, and salt together in a large bowl until sugar dissolves.
  3. 3 Drain cucumbers well and pat dry with paper towels. Add cucumbers to sour cream dressing and toss to coat.

By TARAWVU

Potato Salad with Chives
Salad American

Potato Salad with Chives

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place potatoes in a medium saucepan; fill with just enough water to cover. Bring to a boil, then reduce heat to low; simmer until tender, about 10 minutes. Drain; cool under cold running water.
  2. 2 Combine sour cream, ½ cup chives, and mayonnaise in a large bowl; fold in potatoes. Season with salt and black pepper; garnish with remaining ½ cup chives.

By LYNNHOUSE

Citrus and Pomegranate Salad
Salad American

Citrus and Pomegranate Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Peel grapefruits, oranges, and tangerines with a serrated edge knife, being careful to remove the white pith.
  2. 2 Slice all citrus fruit crossways and remove any seeds. Evenly distribute slices amongst 4 salad plates. Sprinkle pomegranate arils evenly over each salad.
  3. 3 Stir together sour cream and undiluted lemonade concentrate in a small bowl for the dressing until smooth. Drizzle dressing over each salad. Garnish with mint sprigs.

By Bibi

All-American Loaded Baked Potato Salad
Salad American

All-American Loaded Baked Potato Salad

4.9

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Place potatoes in a pot and cover with cold water. Add salt and bring to a boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
  2. 2 Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.

By spicejenmom

Baked Potato Salad
Salad American

Baked Potato Salad

4.6

Prep
25 min
Cook
30 min
Total
535 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
  3. 3 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
  4. 4 Dice cooled potatoes and place into a large bowl.
  5. 5 Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper.
  6. 6 Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.

By chefheather

Gurkensalat (German Cucumber Salad)
Salad European

Gurkensalat (German Cucumber Salad)

4.7

Prep
20 min
Cook
Total
230 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread cucumber and onion slices onto a large platter; season with salt on both sides. Let rest for 30 minutes, then drain in a colander and squeeze to remove excess moisture. Blot dry with paper towels.
  3. 3 To make the dressing: Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
  4. 4 Gently fold cucumber and onion slices into dressing until coated. Cover and refrigerate, at least 3 hours to overnight.
  5. 5 Garnish with paprika to serve.

By hisunbeam

Imitation Crab Salad
Salad American

Imitation Crab Salad

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. 2 Trim crust from bread and dice into cubes. Discard crusts or reserve for another use.
  3. 3 Combine bread cubes, eggs, imitation crab meat, celery, onion, mayonnaise, sour cream, salt, and pepper in a large bowl; mix well and refrigerate until ready to serve.

By Audrie

Chicken and Melon Salad
Salad American

Chicken and Melon Salad

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
  2. 2 Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
  3. 3 In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

By jen

Cheddar and Macaroni Salad
Salad American

Cheddar and Macaroni Salad

4.4

Prep
20 min
Cook
15 min
Total
1475 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water until tender yet firm to the bite, 7 to 10 minutes; drain. Rinse pasta under cold water; drain.
  2. 2 Combine macaroni, bell pepper, celery, cheese, peas, onion, mayonnaise, sour cream, milk, and pickle relish in a large bowl; mix well.
  3. 3 Cover the bowl; refrigerate before serving, at least 24 hours.

By Karena

Taco Salad
Salad Mexican

Taco Salad

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in chili beans, salad dressing, and seasoning mix. Fill the empty dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat, and simmer for 15 minutes.
  2. 2 Crush the bag of chips, open the bag, and toss crushed chips into a large bowl.
  3. 3 Add cheese, and tomatoes. Pour meat mixture into the bowl; mix well.
  4. 4 Fill a bowl with lettuce. Top with meat mixture, salsa, and sour cream. Serve warm and enjoy!

By Denise Williamson

Southern Dill Potato Salad
Salad American

Southern Dill Potato Salad

4.8

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Place potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut potatoes into chunks. Set aside.
  2. 2 Stir sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper together in a bowl until well combined.
  3. 3 Place potatoes and eggs in a large salad bowl; sprinkle with dried dill. Pour dressing over potatoes and eggs; mix lightly.
  4. 4 Cover and refrigerate the salad for at least 30 minutes. Serve cold.

By NE1canCook

Shrimp Pasta Salad with Fresh Dill
Salad American

Shrimp Pasta Salad with Fresh Dill

4.5

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
  2. 2 Combine mayonnaise, sour cream, lemon juice, mustard, dill, and black pepper in a serving bowl. Gently stir in cooled pasta, shrimp, celery, cucumber, tomatoes, and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

By Krazykhat

Mexican Pasta Salad
Salad Mexican

Mexican Pasta Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  3. 3 While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
  4. 4 Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
  5. 5 Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.

By JOSLYN H

Curried Corn
Side Dish Indian

Curried Corn

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

By lewis718

Vegetable Curry Samosas
Dinner Indian

Vegetable Curry Samosas

4.0

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  3. 3 Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.
  4. 4 Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.
  5. 5 While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.

By allcooker

Easy Chickpea Curry
Dinner Indian

Easy Chickpea Curry

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and black pepper; cook and stir until spices are lightly toasted, 3 to 4 minutes.
  2. 2 Stir in potatoes, garbanzo beans, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes; simmer over medium-low heat until potatoes are tender, about 25 minutes. Stir in ground almonds to thicken.

By Juavichar

Chicken Saag
Dinner Indian

Chicken Saag

4.5

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat; add chicken pieces and cook until browned, about 8 minutes per side. Set chicken aside.
  2. 2 Place spinach into a large pot with 1/4 cup of water; bring to a boil, cover, and remove from heat. Allow spinach to steam for about 10 minutes; transfer into a blender and pulse until very finely chopped. Set spinach aside.
  3. 3 Place onions, garlic, and ginger into the skillet; fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in tomatoes, ground coriander, salt, cayenne pepper, turmeric, cardamom, and cloves; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes.
  4. 4 Pour in milk and stir to combine. Add browned chicken pieces; bring to a simmer, reduce heat, cover, and simmer until chicken is tender, about 20 minutes. Stir in spinach and garam masala; cook until spinach starts to stick to the skillet, about 15 minutes.
  5. 5 Stir in sour cream and bring to a simmer. Remove from heat and stir in butter.

By Joe Ortiz

World's Easiest and Most Amazing Two-Ingredient Dip
Appetizer

World's Easiest and Most Amazing Two-Ingredient Dip

3.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix sour cream and soy sauce together in a bowl until evenly combined.

By FXTROTLIMA

Sinfully Rich Creme Fraiche

Sinfully Rich Creme Fraiche

4.3

Prep
5 min
Cook
Total
1100 min

Instructions

  1. 1 Mix heavy cream and sour cream together in a glass bowl. Cover with plastic wrap and let stand at room temperature until thickened, 18 to 24 hours. Refrigerate before serving, at least 15 minutes.

By Sandy

Curried Salmon Bake

Curried Salmon Bake

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
  2. 2 In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
  3. 3 Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

By KCFOXY

Sour Cream Ganache

Sour Cream Ganache

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer chocolate to a medium bowl.
  2. 2 Add sour cream and vanilla; beat with an electric mixer until smooth and creamy. If you let it cool down too much, it will set up; so frost your cake while it is still liquid, or reheat before using.

By KatieMac

Tropical Shrimp Dipping Sauce
Appetizer

Tropical Shrimp Dipping Sauce

4.8

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Mix sour cream, crushed pineapple, piña colada mix, and sugar together in a bowl, stirring to dissolve sugar.
  2. 2 Refrigerate at least 30 minutes to chill and blend the flavors.

By alemonada