If you are looking for a delicious side dish for your next grill out, this Sour Cream Potato Salad is sure to be a hit. With a tangy dressing and bright, herbaceous finish, this one will keep your taste buds singing. Creamy potato salad doesn’t get any better than this.
Classics are always good, but why not update an old favorite for your next summer potluck or barbecue?
This sour cream potato salad is a fun twist on homemade potato salad.
Sour cream and apple cider vinegar make this salad creamy and tangy, while fresh herbs add brightness.
This red potato salad with sour cream is perfect for a hot summer day and sure to become a new favorite.
Ingredients for Making Potato Salad Recipe with Sour Cream
- New Potatoes: I used baby red potatoes, but you can use whatever you have on hand. Russet potatoes can be used but get softer than other potatoes.
- Vinegar: Apple cider vinegar gives a tangy flavor, but red wine vinegar also works.
- Sour Cream: Use full fat if you can. Low fat may result in a potato salad that is not as creamy as you would like.
- Mayonnaise: Homemade or store-bought mayo both work here.
- Mustard: Use Dijon, grainy brown mustard, or yellow mustard.
- Seasonings: Celery salt, salt, and pepper are all it takes to make this potato salad recipe perfect. If you like, you can add garlic powder.
- Onion: Make sure you finely choppy your onion.
- Fresh Herbs: A blend of chives and dill adds herbaceous freshness to this recipe. Parsley or green onion could also be used.
Tips & Tricks
- Always add the potatoes to cold water and then bring it to a boil. This helps to preserve the texture of the potatoes.
- Be sure to use a good quality sour cream. Full-fat sour cream will give the dill potato salad with sour cream a rich flavor.
- Add plenty of fresh herbs: Dill and chives taste great in sour cream dill potato salad.
- Season to taste: Don't forget to add salt and pepper! Taste the salad before serving and adjust the seasoning as needed.
- Feel free to add hard boiled eggs to this easy potato salad recipe.
Potato salad with mayo and sour cream is the perfect side for your next outdoor party! Some great main courses to serve this with include Seared Flank Steak, Hanger Steak, Blackstone Chicken Thighs, Grilled Filet Mignon, or Steak on a Blackstone Griddle.
Round out the meal with a green salad and grilled zucchini.
Frequently Asked Question
Absolutely - this red skin potato salad with sour cream highlights how delicious this addition is to classic potato salad.
When using sour cream, it is a good idea to add it just before serving, as it can start to break down and make the salad watery if it sits for too long.
Second, taste the salad before adding any additional salt, as the sour cream can make it quite salty.
Lastly, use full-fat sour cream for the best texture and flavor.
For sour cream potato salad with dill, start with waxy potatoes such as Yukon Golds or red potatoes. These potatoes hold their shape well and won't turn mushy when boiled.
When it comes to making potato salad, there are two schools of thought.
Some people believe it's best to make the salad the night before, giving the flavors a chance to meld. Others argue that potatoes are best when they're fresh and that pre-made potato salad can be watery and bland.
While it's true that freshly-cooked potatoes will have a better texture, making the salad the day before can help to intensify the flavors. So if you're looking for a potato salad packed with flavor, go ahead and make it ahead of time.
Just be sure to add some seasoning, as the flavors will settle overnight. With this recipe, I recommend adding the sour cream the day you plan on serving it.
Tools Needed to Make Easy Potato Salad with Sour Cream and Mayo
- Large Pot
- Mixing Bowls
Leftovers can be stored in the refrigerator for up to two days. If you are prepping ahead of time for entertaining, I recommend adding the sour cream just before serving because it can start to break down.
I don’t recommend storing this sour cream potato salad recipe in the freezer because the texture will deteriorate significantly.
How to Make Potato Salad with Sour Cream
Scrub your potatoes and cut them into bite-sized pieces.
Next, add the potatoes to a pot. Cover with water and season with salt.
Cook over medium-low heat for about twelve minutes, or until the potatoes are fork-tender.
Drain and immediately toss the potatoes with a tablespoon of vinegar. Allow them to cool.
Make the dressing while the potatoes are cooling by combining the sour cream, mayonnaise, mustard, vinegar, celery salt, salt, and pepper in a small bowl. Whisk until combined.
Add the onion, chives, and dill to the bowl with the potatoes. Top with the sour cream mixture and toss to combine.
Refrigerate for one hour before serving to allow the flavors to combine.
More Potato Salad Recipes to Try
- Whether you are craving a filling side or a light meal, this Roasted Sweet Potato Salad is sure to delight.
- With a light vinaigrette dressing, this Instant Pot Potato Salad is fresh and vibrant.
- Red Skin Potato Salad with capers is a fun twist on a classic potato salad.
- Want to offer a low-carb side at your next BBQ? You will love this Cauliflower Potato Salad.
- Potato Salad with Bacon is always a hit at my house. This is one that is sure to keep them coming back for more.
Sour Cream Potato Salad
- 2 pounds small new potatoes scrubbed and quartered
- 1 tablespoon apple cider vinegar
- 1 cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon celery salt
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup chopped celery
- ⅓ cup chopped sweet onion
- ¼ cup chopped fresh chives
- ¼ cup chopped fresh dill
- Fill a large pot with water and season well with salt. Add the potatoes and bring to a boil.
- Reduce the heat, and cook until fork-tender, about 10 to 15 minutes.
- Drain. Place in a large bowl and toss with 1 tablespoon of apple cider vinegar. Allow to cool slightly.
- While the potatoes are cooling, make the dressing by combining the sour cream, mayonnaise, mustard, vinegar, celery salt, salt, and black pepper in a bowl.
- Add the onion, chives, and dill to the bowl with the potatoes, and top with the dressing.
- Toss to combine.
- Refrigerate for at least 1 hour before serving.
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