Sour Cream Potato Salad
Sour Cream Potato Salad features a few simple ingredients, russet potatoes, sour cream, green onions, and celery just to name a few. It is a great salad for summer cookouts where you do not want to have too heavy of a side dish. Using Sour Cream as a base and mayonnaise to supplement keeps it fresh and light.
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Sour Cream Potato Salad is a nice light option for your next barbecue. There is plenty of taste that comes from the celery, green onions, and Dijon mustard. This recipe provides a great standard for a balanced taste but feel free to make it your own. Add some more Dijon mustard, or even a little bit more mayonnaise if you feel it's necessary!
This Sour Cream Potato Salad is a great side dish and party recipe because it is not only light and flavorful, but it is so easy to make! It's incredibly easy to whip up a huge batch too, I promise it won't be wasted!
Why You'll Love this Recipe:
Creamy and tangy: The combination of sour cream, mayo, and Dijon creates a rich, balanced dressing.
Cool and refreshing: Perfect as a side dish for picnics, BBQs, or potlucks.
Simple ingredients: Made with classic pantry staples, no fancy ingredients required.
Make-ahead friendly: Tastes even better after chilling as the flavors meld together.
Versatile: Easily customizable with add-ins like chopped pickles, bacon, or hard-boiled eggs.
Crowd-pleasing: A timeless side dish that complements everything from grilled meats to sandwiches.
Ingredients to Make Sour Cream Potato Salad:
- russet potatoes. Their fluffy texture absorbs the dressing well. Yukon golds or red potatoes can also be used for a slightly firmer salad.
- celery. Adds crunch and freshness, slice thin for a pleasant texture without overpowering the potatoes.
- green onions. Mild and slightly sweet, they give a subtle onion flavor that balances the creamy dressing.
- sour cream. Adds tang and lightens the dressing, use full-fat for the richest flavor.
- mayonnaise. Gives the dressing body and creaminess. You can adjust the ratio of sour cream to mayo to your preference.
- dijon mustard. Adds a little sharpness and depth, yellow mustard can be used for a milder taste.
How to Make Sour Cream Potato Salad:
- In a large pot filled with water, add the potatoes and a pinch of salt then bring to a boil.
- Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes. Drain the potatoes then allow to cool.
- In a small bowl whisk together the sour cream, mayonnaise, mustard, salt and pepper.
- In a large bowl add the cooled potatoes, celery, green onions and sour cream mixture. Toss to coat then refrigerator until ready to serve.
Recipe Notes & Tips:
- Cut potatoes evenly: This helps them cook at the same rate and keeps the texture consistent.
- Don't overcook: Potatoes should be tender but still hold their shape when mixed with the dressing.
- Cool before mixing: Let the potatoes cool slightly before adding the dressing so it doesn't become runny.
- Adjust creaminess: Add more sour cream or mayo depending on how thick or light you like your salad.
- Flavor boost: Stir in chopped dill pickles, crispy bacon, or a sprinkle of paprika for extra flavor.
- Make ahead: This salad tastes even better after chilling for a few hours or overnight.
- Serve chilled: For the best flavor and texture, serve the salad cold or slightly cool.
- Garnish ideas: Top with extra green onions, a sprinkle of fresh dill, or crumbled bacon just before serving.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
How to Store:
Refrigerator: Store potato salad in an airtight container for up to 4 days. Stir before serving, as the dressing can settle slightly while chilled.
Freezer: Not recommended, as the creamy dressing can separate and change texture when thawed.
Make ahead: Prepare the salad up to a day in advance for the best flavor. Keep it covered in the refrigerator and add any garnishes just before serving.
FAQs:
Avoid overcooking and gently mix the salad once the potatoes have cooled slightly.
Yes, chopped hard-boiled eggs are a great addition for extra protein and texture.
Add a tablespoon of milk or a splash of pickle juice to thin it out slightly.
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Sour Cream Potato Salad
Ingredients
- 1 pound russet potatoes, peeled and cubed
- 1 cup celery, sliced
- ½ cup green onions, sliced
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large pot filled with water, add the potatoes and a pinch of salt then bring to a boil.
- Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes. Drain the potatoes then allow to cool.
- In a small bowl whisk together the sour cream, mayonnaise, mustard, salt and pepper.
- In a large bowl add the cooled potatoes, celery, green onions and sour cream mixture. Toss to coat then refrigerator until ready to serve.
Nutrition
Notes
- Cut potatoes evenly: This helps them cook at the same rate and keeps the texture consistent.
- Don't overcook: Potatoes should be tender but still hold their shape when mixed with the dressing.
- Cool before mixing: Let the potatoes cool slightly before adding the dressing so it doesn't become runny.
- Adjust creaminess: Add more sour cream or mayo depending on how thick or light you like your salad.
- Flavor boost: Stir in chopped dill pickles, crispy bacon, or a sprinkle of paprika for extra flavor.
- Make ahead: This salad tastes even better after chilling for a few hours or overnight.
- Serve chilled: For the best flavor and texture, serve the salad cold or slightly cool.
- Garnish ideas: Top with extra green onions, a sprinkle of fresh dill, or crumbled bacon just before serving.
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This recipe is very similar to my own. Love using light sour cream with the mayo, to reduce the fat and calories. I used 3lbs. red skinned potatoes with your same measurements of sour cream, mayo, celery and onions. It was a hit!