You can make this deliciously creamy potato salad with sour cream and only a handful of simple ingredients for your next picnic or potluck. Best of all, it is the perfect base recipe to customize with your favorite flavors.
This easy potato salad uses extra sour cream to provide a balance of creaminess and tangy bite. It perfectly complements the tangy flavor of the vinegar and mustard.
![Sour cream potato salad.](https://www.foxvalleyfoodie.com/wp-content/uploads/2024/05/sour-cream-potato-salad.jpg)
Ingredients & Substitutions
- Russet potatoes - For a firmer texture, you can substitute waxy potatoes such as Yukon golds or red potatoes.
- Mayonnaise
- Sour cream
- White vinegar - Apple cider vinegar will change the flavor but can be substituted.
- Yellow mustard - Dijon mustard is a great substitution.
- Sugar - Optional, but it is recommended to balance the tanginess of the vinegar.
- Green onions - Chives are great too.
- Celery seed - For more of a crunch, you can substitute one celery rib.
- Garlic powder
- Kosher salt
- Fresh ground black pepper
You can customize this recipe with your favorite ingredients such as red onion, crumbled bacon, hard-boiled eggs, and fresh herbs.
How to make it
Make this potato salad with sour cream recipe by first peeling the potatoes, then chopping into bite-sized pieces. Place potatoes in a large pot of cold water and bring to a boil on the stovetop.
Boil the potatoes for ten minutes, or until tender. Then drain potatoes from the water in a strainer and rinse potatoes under cold water to cool.
While the potatoes are cooking, prepare the creamy dressing by combining the remaining ingredients in a large bowl. Mix everything together well, then add the cooled potatoes and fold them into the sour cream mixture until evenly coated. Lightly mash some of the potatoes to thicken the dressing as everything is folded together.
How to store leftovers
Sour cream potato salad is the perfect party dish to make in advance because the flavor will improve as it is stored. Simply place it in an airtight container and store it in the refrigerator for up to five days.
Potato Salad with Sour Cream
Equipment
- Large Bowl
Ingredients
- 3 pounds russet potatoes peeled and cubed
- 1 cup mayo
- ¾ cup sour cream
- 2 tablespoons white vinegar
- 2 tablespoons yellow mustard
- 1 teaspoon sugar
- 2 green onions chopped
- ½ teaspoon celery seed
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Place cubed potatoes in a large pot of cold salted water and bring to a boil over high heat on the stovetop. Boil for ten minutes, or until potatoes are tender and easily pierced with a fork. Then drain from the water and rinse in a strainer under cold water to cool the potatoes.
- The the potatoes cook, add mayonnaise, sour cream, vinegar, mustard, sugar, green onions, celery seed, garlic powder, salt, and black pepper to a large mixing bowl. Whisk to combine.
- Add the cooled potatoes to the bowl with the dressing and fold them together with a rubber spatula until the potatoes are evenly coated. For a creamier texture, lightly mash some of the potatoes as everything is combined.
- You can serve immediately, but the flavors will continue to meld if stored in the refrigerator overnight.
Nick
potato salad with a different taste. Easy and not boring!