Sour cream potato salad is creamy, tangy, and loaded with crunchy celery, red onion, and pickles, with tender potatoes in every bite.
A mix of mayonnaise and sour cream makes the dressing rich without being heavy, and a spoonful of mustard keeps it sharp. Make it ahead, since the flavors improve after a rest in the refrigerator.
Table of Contents
Why This Sour Cream Potato Salad Recipe Works
Boiling the potatoes whole keeps them from soaking up too much water, so the pieces stay firm and hold their shape in the dressing. Starting them in cold water lets the centers cook at the same pace as the outsides.
Sour cream adds tang and lightens the mayonnaise, while mustard and a splash of pickle juice sharpen the flavor. The tang keeps the salad lively instead of heavy.
Celery, onion, and pickles bring crunch, and time in the refrigerator lets everything blend into one cohesive salad. The cold also firms up the dressing so each scoop holds together.
Ingredients for Sour Cream Potato Salad
- Salad: Yukon Gold or red potatoes, celery, red onion, dill pickles, and hard boiled eggs.
- Dressing: mayonnaise, sour cream, yellow mustard, salt, pepper, and paprika or celery seed.
Potatoes. Yukon Gold or red potatoes stay creamy rather than mealy. Leave the skins on for color and texture. Scrub them well and trim any blemishes.
Mayonnaise and sour cream. Mayonnaise is the base, and sour cream adds tang. Adjust the amounts for the creaminess you like. Start with a little less and add more after tasting.
Mustard and pickles. Yellow mustard and chopped dill pickles add bite, and pickle juice sharpens the dressing.
Celery and onion. They add crunch and fresh flavor to balance the soft potatoes. Dice them small so every forkful gets a bit of each.
Eggs and seasoning. Chopped hard boiled eggs are optional, and paprika or celery seed adds a gentle finish. A dusting on top also adds color.
How to Make Sour Cream Potato Salad
1. Boil the potatoes. Cook the whole potatoes in salted water for fifteen to twenty minutes, until a fork slides in easily. Do not let them boil hard or the edges will fall apart.
2. Cool and chop. Let the potatoes cool, then cut them into bite sized pieces. Keep the pieces about the same size so the salad has an even texture.
3. Combine the base. Mix the potatoes with celery, onion, pickles, and eggs in a large bowl.
4. Whisk the dressing. Stir the mayonnaise, sour cream, mustard, salt, pepper, and paprika until smooth, adding pickle juice if needed.
5. Fold together. Pour the dressing over the potato mixture and fold gently so the potatoes do not mash. A wide spatula works well.
6. Chill. Refrigerate for at least one hour, or overnight, before serving, and sprinkle with fresh herbs if you like.
How to Serve Sour Cream Potato Salad
Serve the salad cold next to juicy cheeseburgers or grilled chicken at a cookout. Creamy coleslaw, garlic pickles, and fresh peach lemonade complete the spread.
How to Store and Reheat Sour Cream Potato Salad
Refrigerate the salad within two hours and keep it covered. It stays good for three to four days. Stir before serving, because the dressing thickens as it chills. Do not freeze, since the potatoes turn watery and the dressing separates.
Tips and Variations for Sour Cream Potato Salad
Flag the allergens. This salad contains egg from the mayonnaise and boiled eggs, and milk from the sour cream. Check the mustard label too.
Keep it cold. Do not leave the salad out for more than two hours, or one hour in hot weather.
Cool the potatoes first. Warm potatoes break down and make the dressing oily, so let them cool before mixing.
Salt the water. Seasoning the cooking water gives the potatoes flavor from the inside. Add a generous pinch once the water is hot.
Cut evenly. Pieces of the same size cook and mix evenly. Chop the celery and onion fine for the same reason.
Fold gently. Use a wide spatula and a light hand so the potatoes keep their shape.
Season at the end. Taste after chilling and adjust with pickle juice or pepper.
Check trusted guidance. For salad safety basics, read the University of Illinois Extension picnic salad safety tips.
Frequently Asked Questions About Sour Cream Potato Salad
How long should sour cream potato salad chill?
At least one hour, though overnight in the refrigerator gives the flavors more time to blend.
Can I make sour cream potato salad ahead of time?
Yes. It is a good make ahead dish, and it keeps three to four days in the refrigerator.
Which potatoes work for sour cream potato salad?
Yukon Gold and red potatoes hold their shape and have a creamy texture.
Can I skip the eggs?
Yes. The eggs are optional, so leave them out if you prefer. The salad still tastes great without them.
Can I freeze potato salad?
No. Freezing makes the potatoes watery and the dressing separate.
Sour Cream Potato Salad
Equipment
- Large pot
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 lb Yukon Gold or red potatoes skins on, scrubbed
- 1 cup mayonnaise adjust for creaminess
- ½ cup sour cream
- 1 tbsp yellow mustard
- 1 cup celery chopped
- ½ cup red onion diced
- ½ cup dill pickles chopped, optional
- 2 hard boiled eggs chopped, optional
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika or celery seed optional
Instructions
Cooking
- Boil. Cook the whole potatoes in salted water 15 to 20 minutes until fork tender.
- Cool. Let the potatoes cool, then cut them into bite sized pieces.
- Mix. Combine the potatoes with celery, onion, pickles, and eggs.
- Dress. Whisk the mayonnaise, sour cream, mustard, salt, pepper, and paprika, then fold into the salad.
- Chill. Refrigerate at least 1 hour before serving.
