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    Home » Side Dish Recipes

    Sour Cream Potato Salad

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    Posted June 13, 2022 by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    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.

    Overhead photo of a bowl of sour cream potato salad sitting on a red and white napkin.

    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

    Overhead photo of potatoes, vinegar, sour cream, mayo, dijon mustard, apple cider vinegar, celery salt, sea salt, black pepper, onion, chives, and dill in prep bowls.
    • 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.

    Serving Suggestions

    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

    Can I put sour cream in my potato salad?



    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. 

    What type of potatoes are best for potato salad?


    ​​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. 

    Can you make potato salad the day before?


    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
    • Strainer

    Storage

    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.

    Photo of potatoes in a pot of water.
    Overhead photo of sour cream, mayo, dijon mustard, apple cider vinegar, celery salt, sea salt, and black pepper in a small bowl.

    Cook over medium-low heat for about twelve minutes, or until the potatoes are fork-tender.

    Overhead photo of sour cream, mayo, dijon mustard, apple cider vinegar, celery salt, sea salt, and black pepper that have been mixed together in a small white bowl.
    Photo of celery, onion, chives, and dill in a bowl.

    Drain and immediately toss the potatoes with a tablespoon of vinegar.  Allow them to cool.

    Photo of boiled potatoes in a strainer.
    Photo of sour cream dressing that has been poured over potato salad in a bowl.

    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.

    Photo of sour cream potato salad that has been mixed together in a bowl.
    Photo of potatoes, celery, onion, dill, and chives in a large mixing bow.

    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.
    Overhead photo of a bowl of sour cream potato salad with a spoon.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, Instagram, and PINTEREST to see all my delicious recipes.
    Square photo of a rustic bowl with sour cream potato salad in it.
    Print Recipe
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    Sour Cream Potato Salad

    Do you love potato salad? Well, you're going to love this sour cream potato salad! It's creamy, tangy, and delicious! Best of all, it's easy to make! So why not give it a try today? You won't be disappointed!
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: American
    Keyword: potatoes
    Servings: 8
    Calories: 200kcal
    Author: Wendy Polisi

    Ingredients

    • 2 pounds small new potatoes scrubbed and quartered
    • 1 tablespoon apple cider vinegar
    • Dressing
    • 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
    • Salad
    • 1 cup chopped celery
    • ⅓ cup chopped sweet onion
    • ¼ cup chopped fresh chives
    • ¼ cup chopped fresh dill

    Instructions

    • 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.

    Nutrition

    Calories: 200kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 528mg | Potassium: 579mg | Fiber: 3g | Sugar: 2g | Vitamin A: 413IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 1mg

    Filed Under:

    Salad RecipesSide Dish Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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