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    Home » Recipes » Salads

    Sour Cream Potato Salad

    Published May 20, 2019, modified Jun 6, 2023 by Nicole Shroff / 16 Comments /

    Jump to Recipe
    Pin images of potato salad in bowl with chopped parsley.

    This sour cream potato salad is a must for BBQs and picnics plus its great for lunch-boxes. With several layers of flavours from tangy to sweet it also has a delightful creamy, crunchy and fluffy texture.

    Potato salad in yellow bowl

    Everyone needs a great potato salad for the summer and this is our favourite easy potato salad.

    Our sour cream potato salad is everything it should be – creamy, crunchy, fluffy and light!

    The combination tangy, salty and slightly sweet ingredients work beautifully together making it a perfect accompaniment to grilled meats, seafood, or as part of a salad medley.

    This recipe uses ingredients you probably already have. See my possible substitutions below in case you are missing anything.

    Potatoes are a great pantry staple, read my tips on how to keep potatoes fresh.

    Click on the subscribe button above to get more recipes like this to your inbox.

    Jump to:
    • Make it in advance
    • Your questions answered
    • Helpful tips
    • Substitutions
    • Storing leftovers
    • You may also like …
    • 📋 Recipe
    potato salad on plate

    Make it in advance

    If you are making it the same day, allow at least 2 hours to chill to allow the flavours to come together.

    In fact, our homemade potato salad tastes even better if made the day before so the flavours have a chance to really come together.

    Preparing it in advance also makes it ideal for picnics or lunch-boxes.

    close up of potato salad

    Your questions answered

    Which potatoes are best for potato salad?

    Waxy potatoes are the best potatoes for potato salad or all rounders e.g. New Potatoes, Fingerling, Red, Yukon Gold, Maris Piper, Charlotte. As they are low in starch and high in moisture they will retain their shape well after boiling. Potatoes that are too starchy (floury) will become mushy and fall apart easily.

    Can I peel potatoes ahead of time?

    Peeled potatoes will keep submerged in a bowl of cold water and covered for up to 24 hours in the fridge.

    Do I need to peel potatoes for potato salad?

    You do not need to peel potatoes for potato salad, in fact potato skins add texture, contain valuable nutrients and have great flavour. Remember to wash and scrub away the mud before boiling.

    How long should you boil potatoes for potato salad?

    For perfectly boiled potatoes halve medium size potatoes and place in a saucepan covered with cold water. Bring to a boil and simmer for 10-15 minutes till fork tender. Drain away the water so they don’t continue to cook then set them aside to cool.

    Helpful tips

    • Select the right kind of potato, waxy varieties work best. For more details see above under ‘your questions answered’.
    • Place the potatoes into a pan of salted cold water. Adding them to boiling water will make them cook quickly on the outside while remaining raw inside.
    • A splash of vinegar added to the cold water prevents the potatoes from overcooking and becoming too soft.
    • After the potatoes have cooled, toss them gently with chopped celery, gherkins, onion and dressing.
    • Cover and chill for at least two hours, the longer it rests, the tastier it will be.
    • Before serving, garnish with sliced hard boiled eggs for extra creaminess and parsley.

    Substitutions

    Run out of gherkins? Use pickled jalapeños and their pickling water.

    Don’t have sour cream? Increase the mayonnaise to ¾ cup and add 1 Tablespoon lemon juice.

    No red onions? Use a white onion sliced finely. In a small bowl mix together 1 tablespoon white wine vinegar, 1 teaspoon sugar and ½ cup cool water. Add the sliced onion ensuring it is completely submerged (if not, add a little more water) and set aside for 20 minutes. Drain the liquid away before using the onions.

    Storing leftovers

    Cover and keep in the fridge for up to 4 days.

    This potato salad is not suitable for freezing.

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    Are you making this recipe for sour cream potato salad? Let me know how it turned out in the comments! And please give it a star rating below!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    📋 Recipe

    Image of potato salad with chopped parsley in large yellow bowl.

    Sour Cream Potato Salad

    Nicole Shroff
    This sour cream potato salad is a must for BBQs and picnics plus its great for lunch-boxes. With several layers of flavours from tangy to sweet it also has a delightful creamy, crunchy and fluffy texture.
    5 from 13 votes
    Prevent your screen from going dark
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    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Chilliing time 2 hours hrs
    Total Time 40 minutes mins
    Course Side, Snack, starter
    Cuisine American
    Servings 4 people
    Calories 310 kcal

    Ingredients

    Metric | US Customary
    • 4 medium potatoes (use waxy potatoes) washed, peeled (optional) and halved
    • 1 teaspoon salt
    • 2 tablespoons apple cider vinegar
    • 1 stalk celery chopped
    • 1 tablespoon gherkins chopped
    • 1 small red onion chopped finely
    • 1 teaspoon salt adjust to taste
    • ⅛ teaspoon black pepper
    • 2 hard boiled eggs quartered
    • a few springs fresh parsley

    For the dressing

    • 120 grams mayonnaise ½ cup
    • 1 clove garlic minced
    • 120 grams sour cream ½ cup
    • 2 tablespoons mustard
    • 1 teaspoon sugar
    • 1 tablespoon gherkin pickle water (optional)
    • 1 tablespoon apple cider vinegar

    Instructions
     

    • In a large saucepan place the halved 4 medium potatoes in salted cold water till potatoes are submerged. Add 1 teaspoon salt and 2 tablespoons apple cider vinegar, and bring to a boil, then reduce heat and simmer for approximately 10-15 minutes, or till fork tender. 
    • Drain the water away and allow the potatoes to cool. 
    • Once cooled, cut the potatoes into bite size pieces, then transfer to a large mixing bowl.
    • Add the chopped 1 stalk celery, 1 small red onion, and 1 tablespoon gherkins.
    • Separately, in a small bowl make the dressing by combining 1 clove garlic, 2 tablespoons mustard, 1 teaspoon sugar, 1 tablespoon apple cider vinegar, 1 tablespoon gherkin pickle water, 120 grams mayonnaise, 120 grams sour cream, 1 teaspoon salt and ⅛ teaspoon black pepper.
    • Carefully mix the potato salad to ensure an even coating in dressing, then garnish with 2 hard boiled eggs sliced and a few springs fresh parsley chopped .
    • Cover and chill in the refrigerator for at least 2 hours.

    Notes

    Make ahead – this dish is best made the day before for the flavours to fully come together.
    Select the right kind of potato. Waxy potatoes work best as they are low in starch and high in moisture, so they retain their shape well after boiling. If the potatoes are too starchy (floury), they become mushy and fall apart. 
    Potatoes can be peeled ahead and kept covered and submerged in a bowl of cold water in the fridge for up to 24 hours.
    It is not essential that the potatoes are peeled – potato skins add texture, contain important nutrients and add delicious flavour.
    Add cut potatoes to cold water, not boiling or they will cook too quickly on the outside and remain raw inside.
    Boil potatoes are in plenty of salted water with a splash of vinegar to prevent them from overcooking and becoming mushy.
    After cooling add the dressing and gently mix, ensuring the potatoes are evenly coated in dressing.
    Garnish – with sliced hard boiled eggs for extra creaminess and parsley.
    Storing – Cover and chill for at least two hours, the longer it rests, the tastier it will be. Potato salad will keep covered in the fridge for up to 4 days. It is not suitable for freezing.
    Substitutions
    • Run out of gherkins? You can use pickled jalapeños and their pickling water.
    • Don’t have sour cream? Increase the mayonnaise to ¾ cup and add 1 tablespoon lemon juice.
    • No red onions? Use a white onion sliced finely. In a small bowl mix together 1 tablespoon white wine vinegar, 1 teaspoon sugar and ½ cup cool water. Add the sliced onion ensuring it is completely submerged (if not, add a little more water) and set aside for 20 minutes. Drain the liquid away before using the onions.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 310kcalCarbohydrates: 6gProtein: 5gFat: 30gSaturated Fat: 7gCholesterol: 120mgSodium: 953mgPotassium: 149mgFiber: 1gSugar: 4gVitamin A: 372IUVitamin C: 3mgCalcium: 59mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    This post was updated on 20th May, 2019.

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    Reader Interactions

    Comments

    1. The Olive Blogger

      May 13, 2017 at 8:03 pm

      I had no clue that the vinegar was so crucial in helping with the cooking process, I will have to do this next time as I hate a mushy potato salad! Can’t wait to try this one out.

      Reply
    2. The FoodOlic

      May 05, 2017 at 11:56 am

      Nothing like a good and creamy potato salad! Reminds me so much of my childhood! Lovely recipe!

      Reply
    3. Derek @ Dad With A Pan

      March 13, 2017 at 3:29 am

      I’m going to have to try vinegar in potatoes, that sounds like a great trick, plus I always love a little twang to my potato salad!

      Reply
    4. bitesofflavor

      March 12, 2017 at 5:45 pm

      I love a good potato salad! Growing up in Texas, potato salad was a regular dish at family gatherings. I have never tried to make it with sour cream… I definitely want to give this recipe a try!! Looks delicious!

      Reply
    5. Lynn | The Road to Honey

      March 12, 2017 at 12:37 am

      This is definitely putting me in a picnic state of mind. If only we could get rid of this snow.

      Reply
    6. The FoodOlic

      March 09, 2017 at 3:51 pm

      That reminds me of my granma recipe! Love the added eggs and mustard! A great dish and easy dish!

      Reply
    7. Gloria Duggan

      March 09, 2017 at 3:24 pm

      I agree, potato salad is always better the next day. I always make it the day before I need it. Perfect for the warmer weather coming….not soon enough. Great for grilling season.

      Reply
    8. MyYellowApron

      March 08, 2017 at 5:05 pm

      One time at work, a friend made potato salad for potluck and she added heaps of jalapenos in it and it was delicious.

      Reply
    9. jacquee | i sugar coat it!

      March 08, 2017 at 1:05 am

      Sounds good! I love a good potato salad side especially for barbecue season!

      Reply
    10. Jacqueline Piper

      March 07, 2017 at 7:49 pm

      Oh I’m always up for trying a new potato salad recipe, this one sounds great!

      Reply
    11. Gillian's Kitchen

      March 07, 2017 at 4:27 am

      I’m not sure I’ve ever made a potato salad. Thanks for tips on adding cider vinegar, I would never have known to do that. 🙂

      Reply
    12. strawberryblondiekitchen

      March 06, 2017 at 5:29 pm

      I love that you added vinegar to this potato salad. I love a good vinegar base dressing for potato salads. I also love the addition of eggs, which I put in mine too! Looks tasty!

      Reply
    13. Lisa Bryan | Downshiftology

      March 06, 2017 at 5:23 pm

      Now that the weather’s warming up (at least in Cali) I’m all about the picnic/outdoorsy food, like this potato salad. Yum!

      Reply
    14. Luci's Morsels

      March 06, 2017 at 5:17 pm

      I can’t wait for potato salad season and this looks delicious!

      Reply
    15. cricketsconfections

      March 06, 2017 at 5:05 pm

      I’m not a big mayo fan, I love that you added some sour cream to lighten it up!

      Reply
    16. Elaine @ Dishes Delish

      March 06, 2017 at 4:37 pm

      Yummy. It’s so fun to see everyone’s rendition of potato salad. This looks so good!

      Reply

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