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.
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.
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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.
Your questions answered
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.
Peeled potatoes will keep submerged in a bowl of cold water and covered for up to 24 hours in the fridge.
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.
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.
- 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.
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.
Cover and keep in the fridge for up to 4 days.
This potato salad is not suitable for freezing.
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Sour Cream Potato Salad
- 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
- 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.
- 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.
Only you will see your notes and you can edit them anytime.
Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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This post was updated on 20th May, 2019.