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If you’ve been looking for a lighter twist on potato salad, this sour cream version is the answer. Our dressing cuts way back on the mayonnaise, letting tangy sour cream take the lead. The result is a tasty side dish that’s as creamy and satisfying as traditional potato salad, but without that heavy feel.
Potato salad is one of those dishes that’s easy to tweak to suit your taste. Using this recipe as a guide, you could create a Greek version by substituting dill for chives, lemon for vinegar, and Greek yogurt for a portion of the sour cream. Or, give it a bit of a French flair by using shallot instead of onion, capers instead of celery, and tarragon and parsley in place of chives.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
POTATOES: Baby yellow potatoes are ideal for potato salad thanks to their tender, waxy texture and thin skins (no peeling needed). You can also use regular yellow potatoes. You can leave the skins on or peel them after boiling – your choice.
SOUR CREAM: Regular sour cream gives the dressing a nice, creamy texture and tang. Reduced-fat sour cream works too, though it’s a bit thinner, so you may want to skip the milk and use a little extra sour cream to compensate.
MAYONNAISE: We use just enough mayo to mellow the tang of the sour cream. It adds to the taste and texture of the dressing without being overpowering.
CHIVES: Chives add mild onion flavor and a pop of color to potato salad with sour cream. Fresh parsley, dill, and tarragon are good substitutes, or for something a little more potent, you could add some chopped scallions.
Prep Overview
How to Make Sour Cream Potato Salad
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Boil whole baby potatoes just until they’re tender, then let them cool until they’re easy to handle. Meanwhile, prepare the dressing by whisking together the sour cream, mayonnaise, milk, vinegar, and Dijon mustard.
Cut the potatoes into chunks and place them in a mixing bowl with chopped celery and onion. Pour the dressing over everything, then add the chopped hard-cooked eggs and chives.
Combine all the ingredients and let the salad rest for a few minutes before tasting and adjusting the seasoning. Transfer your potato salad to a wide, shallow container (this accelerates cooling) and chill for at least two hours to develop flavor.
Kitchen Tip
Always use a waxy type of potato for potato salad. The term “waxy” refers to thin-skinned, lower starch varieties, such as new or baby potatoes, red bliss, and Yukon golds. These potatoes retain their texture after cooking and are less likely to break down when mixed with other ingredients.
More Hearty Side Salad Recipes
If you enjoy hearty side dishes like this potato salad with sour cream, here are a few more to try. Our warm German potato salad is a classic that skips the creamy dressing in favor of a savory combination of bacon, red onion, and mustard vinaigrette. For something light and summery, fresh corn and tomato salad mixes sweet corn kernels and cherry tomatoes with a bright lemon-chive vinaigrette. And, for a taste of the Mediterranean, couscous salad with feta and tomatoes is tossed in a lemon-olive oil dressing with fresh mint.
Sour Cream Potato Salad
Ingredients
- 2 lbs baby yellow potatoes
- 1/2 cup chopped celery
- 1/2 cup chopped sweet onion
- Salt and freshly ground black pepper
- 2/3 cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons milk
- 1 tablespoon rice wine vinegar
- 1 teaspoon Dijon-style mustard
- 3 hard-cooked eggs, peeled and diced
- 2 tablespoons chopped fresh chives
Instructions
- Scrub the potatoes, then place them in a large saucepan, cover with cold water and add 1 teaspoon of salt.
- Bring the potatoes to a boil and cook for 12 to 15 minutes, until they're tender when pierced with the tip of a knife. Drain and set aside for about 10 minutes, or until they are cool enough to handle.
- Cut the potatoes into 1-inch chunks and add them to a large mixing bowl. Add the celery and onion, season with 1/2 teaspoon of salt and a few grinds of black pepper and combine gently.
- In a separate bowl, whisk together the sour cream, mayonnaise, milk, vinegar, and Dijon, then pour the mixture over the potatoes. Add the eggs and chives, then combine gently.
- Set the potato salad aside for 10 minutes to allow the flavors to develop. Then, taste and adjust the seasoning as needed. Chill for at least 2 hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
