Sour Cream Potato Salad
A creamy potato salad with a sour cream and mayonnaise dressing, celery, red onion, pickles, and eggs.
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.
Notes
Substitutions: Use celery seed in place of paprika and Greek yogurt for part of the sour cream.
Tips: Cool the potatoes before dressing and fold gently.
Storage: Refrigerate 3 to 4 days. Do not freeze.
Nutrition does not include the optional paprika or celery seed.