How To Make Potato Salad With Sour Cream
Scrub your potatoes and cut them into bite-sized pieces.
Next, add the potatoes to a pot. Cover with water and season with salt.
Cook over medium-low heat for about twelve minutes, or until the potatoes are fork-tender.
Drain and immediately toss the potatoes with a tablespoon of vinegar. Allow them to cool.
Make the dressing while the potatoes are cooling by combining the sour cream, mayonnaise, mustard, vinegar, celery salt, salt, and pepper in a small bowl. Whisk until combined.
Add the onion, chives, and dill to the bowl with the potatoes. Top with the sour cream mixture and toss to combine.
Refrigerate for one hour before serving to allow the flavors to combine.
My Favorite Potato Salad Dressing
Our potato salad recipe airs on the classic, more traditional side, but we do have a couple of tweaks.
For the salad dressing, we use mayonnaise and sour cream. Both make the dressing extra creamy, but mayonnaise can be heavy by itself.
Adding the sour cream lightens up the dressing a bit. If youre used to only using mayonnaise, try adding a bit of sour cream next time. Its a game-changer. When I really want to up my potato salad game, I use homemade mayonnaise. Its easier than you might think. Here is our mayonnaise recipe with a video that walks you through how to make it.
We also add regular yellow mustard, which adds an extra kick of flavor as well as a bit of color. I usually use Dijon mustard in our recipes, but when it comes to this salad, regular yellow mustard wins.
We add vinegar as well, but not to the dressing. Instead, we sprinkle vinegar over the cooked potatoes. We learned this tip from Alton Brown.
After dicing the cooked potatoes, scatter a tablespoon or so of vinegar over them. Its incredible how much of a difference the vinegar makes. Use apple cider vinegar, white, or red wine vinegar or even dill pickle juice!
Baby Red Potato Salad
This Baby Red Potato Salad is the perfect potluck side, or lunch side for summer BBQs or a picnic. Its light and easy to make with lots of fresh flavor.
Provided by Gina
Calories
- Serve room temperature or refrigerate until ready to serve.
EASY CREAMY POTATO SALAD WITH TIPS – INSPIRED TASTE
FromCuisineCalories
- Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.
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Tips For The Best Red Potato Salad
Make sure to season potatoes when cooking. Salt, pepper, dill, and oil are used here.
Leave the skin on the potatoes for color as well as more nutritional value.
Do not overcook potatoes. Cook until they are just fork-tender. You do not want them to fall apart when mixing the salad.
Refrigerate salad for at least 2 hours or overnight is best before serving to let the flavors marry.
Tips For Making This Recipe:
- I prefer to leave the skin on the potatoes when I make this recipe.
- I use whole egg mayonnaise for this recipe, you can use light mayonnaise, however the flavour might be different.
- While the potatoes are boiling and the bacon is cooking, prepare your dressing. For best results, carefully combine all of the ingredients together while still warm.
Can you make Potato Salad in advance?
This salad can be made up to two days in advance and stored in an airtight container in the fridge. Its best enjoyed within four days of preparing.
What are the best potatoes to use when making Potato Salad?
I prefer to use baby potatoes, however you really can use any variety you prefer.
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How Do You Make Best Ever Potato Salad
- Cook bacon according to package directions.
- Once completely cooked & cooled, coarsely chop into small chunks.
- In a small mixing bowl, stir together sour cream, mayo, cheese, coarsely chopped bacon, chives, and ranch seasoning powder . Set aside.
- Place potatoes in a large pot of boiling water, add salt if desired.
- Bring to a boil and let them simmer 8-12 minutes, or until potatoes are tender or easy to pierce with a fork.
- Drain the potatoes and allow to completely cool. I rinse the potatoes with cold water to stop the cooking process and speed up the cooling.
- Once potatoes are completely cool add the sour cream mixture stir together to combine.
- Add salt and pepper to taste.
- Cover and set in the fridge until ready to serve.
- If you would like your potato salad a little less chunky, use an electric mixer and beat the potato salad on medium for 1-2 minutes. This will break up any large chunks, and give you a smoother texture. I do this to make the potato salad a little more creamy but left enough chunks to give it some depth.
How To Make Red Potato Salad
When I can find them, I love using smaller red potatoes since it means that I can cook them whole. Chopping them does help them cook a bit quicker, but potatoes that have been cooked whole taste better and are fluffier in the middle.
Use a big pot for cooking the potatoes and throw a good amount of salt into the water. The water should taste salty. Salting your water is essential since it seasons the potatoes. Without it, they will taste bland, even after tossing them in your dressing.
Then when the potatoes are cooked and cool enough to handle, scatter a couple of tablespoons of vinegar over them. Its incredible how much of a difference the vinegar makes. I use red wine vinegar for this salad, but apple cider vinegar, white wine vinegar, and even dill pickle juice work well.
To recap, when making potato salad, we like to keep these tips in mind:
- Smaller red waxy potatoes are best
- If time allows, cook the potatoes whole. They taste better and dont get waterlogged.
- Add a generous amount of salt to your cooking water. Potatoes can be bland and need salt to taste their best.
- For the best tasting salad, scatter vinegar over the cooked potatoes
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Ingredients For The Best Potato Salad Recipe
Here are some of the ingredients that take this from a good potato salad to the BEST potato salad recipe!
- Red potatoes: I swap the typical waxy potatoes or Yukon gold potatoes for red potatoes .
- Green onion: In comparison to red onions, green onions have a milder flavor. You can use the white part for a stronger flavor, and the green ends for garnish!
- White wine vinegar: The creamy dressing is made of a combination of mayo and white vinegarno yellow mustard, Miracle Whip, or pickle juice here!
- Sweet pickles: I love swapping dill pickles for sweet pickles to add a different, sweeter flavor.
Ingredients For Making Potato Salad Recipe With Sour Cream
- New Potatoes: I used baby red potatoes, but you can use whatever you have on hand. Russet potatoes can be used but get softer than other potatoes.
- Vinegar: Apple cider vinegar gives a tangy flavor, but red wine vinegar also works.
- Sour Cream: Use full fat if you can. Low fat may result in a potato salad that is not as creamy as you would like.
- Mayonnaise: Homemade or store-bought mayo both work here.
- Mustard: Use Dijon, grainy brown mustard, or yellow mustard.
- Seasonings: Celery salt, salt, and pepper are all it takes to make this potato salad recipe perfect. If you like, you can add garlic powder.
- Onion: Make sure you finely choppy your onion.
- Fresh Herbs: A blend of chives and dill adds herbaceous freshness to this recipe. Parsley or green onion could also be used.
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Red Potato Salad With Sour Cream
The secret to making creamy potato salad is using mayo to form the creamy base, however, sour cream is a great addition as well. Making this homemade red potato salad with sour cream adds a subtle tanginess to the dressing, and a little will go a long way. However, sour cream can be completely omitted as well if you prefer. If you omit the sour cream from the recipe, feel free to add a little more mayo to compensate if needed.
Red Dill Potato Salad With Sour Cream And Bacon
This Red Dill Potato Salad with sour cream and bacon takes your potato salad to the next level! The potatoes are grilled to lend a mild smoky flavor that pairs perfectly with the bacon while the sour cream and mayonnaise make it creamy and moist. Top it all off with some dill for a pop of flavor.
It sure makes for one popular side at your next picnic! Great for Fourth of July, Memorial Day, or just any backyard get-together.
This Red Dill Potato Salad is a must for summer barbecues. After all, everyone loves potato salad! This red skin potato salad recipe comes directly from my mom as she had the most delicious and most requested recipe for red potato salad in the family. Her salad always starts with red potatoes, mixed with a combination of sour cream, mayonnaise, mustard, and egg, then sprinkled with fresh dill. It’s truly incredible!
And everyone knows, it just wouldn’t be a true BBQ without potato salad! It pairs perfectly with picnic favorites like grilled hamburgers, sausage, chicken, and ribs. Add some deviled eggs, grilled corn on the cob, baked beans, and some Watermelon Sangria to wet your whistle and you’ve got yourself a doozy of a summer BBQ!
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Tips For The Best Potato Salad
- This potato salad with sour cream can be enjoyed right away, but I prefer to let it chill prior to serving to let all the flavors come together.
- Feel free to use your favorite mustard in this recipe. Yellow mustard is a classic, but Dijon would taste good too.
- If youve never steamed eggs before, check out this tutorial on how to do it.
Easy Potato Salad Recipe
My grandmother’s easy potato salad recipe is a staple at almost every summer picnic, family cookout, and holiday celebration. Best of all, the crowd-pleasing side dish comes together with just 5 ingredients! Serve the red potato salad alongside an Easter ham, grilled burgers, or bbq chicken for a cool, creamy, and flavorful dish that’s always a hit.
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The Rest Of The Ingredients
Now we have perfectly cooked and seasoned potatoes and a creamy dressing, its time to add some extra ingredients.
Potato salad is a personal process, and there are lots of opinions out there as to what makes it perfect or the best. The recipe below is our version it includes everything we love, but remember that its your potato salad, so add what you like!
Celery and Pickles The celery adds a lovely crunch and our house isnt stable without dill pickles in the refrigerator so adding them is a no-brainer for us. If you dont like pickles in potato salad leave them out .
Red Onion I love the sweetness and crunch of red onion in this. To make sure that the onion doesnt overpower the salad with raw onion flavor, I deflame the onions. Its a simple process, simply add cool water to chopped onion and set aside for 10 minutes. The time in the water takes the raw edge off the onion.
Hard-Boiled Eggs Maybe its how we were brought up or what were used to but, potato salad without eggs is missing something. Hard-boiled eggs add texture and extra creaminess.
Fresh Herbs The most common herbs are parsley and chives, but dill, cilantro, and tarragon all work well. In our recipe below, we use both dill and parsley. Experiment for yourself to see what you love. Add a tablespoon at a time then taste. Also, remember dill and tarragon are a little stronger than other herbs so add accordingly.
How To Make Creamy Potato Salad With Mayonnaise And Sour Cream
Its really quite simple
Cook your potatoes on the stovetop by boiling in water, or you can make them in your Instant Pot.
Yes, you heard that right. My recipe includes instructions for making your potatoes in a 6 quart or larger Instant Pot or other programmable pressure cooker instead of boiling them in water. Thats a huge time and effort saver!
You know I love finding shortcuts for you
Mix the potato salad dressing in a separate bowl until combined.
Pour over the cooled potatoes and stir gently to combine.
Its gonna look like theres too much dressing, so I dont want you to freak out. Cover and refrigerated the potato salad for a few hours or overnight.
This gives the potatoes a chance to soak up all that goodness.
YUM!
When youre ready to serve up your potato salad, top it with a sprinkle of paprika for color, and if youd like, some hard boiled egg slices.
And thats all there is to this creamy potato salad recipe. Super easy, right???
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Ingredients For Potato Salad With Sour Cream
Eggs
I like to add hard boiled eggs. Since the eggs play an important role in this recipe, try to find fresh, ideally organic, and free-range eggs.
Vinegar
Vinegar is cruicial to this potato salad, and my favourite is Japanese rice vinegar which is a bit sweeter than everyday vinegar. Apple cider vinegar also works well. It’s fruity and pungent, and goes perfectly with sour cream.
Pickles
I love pickles! And they go perfectly with potato salad. You can use any pickles you have in your pantry. They add a great crunchy texture and create a depth of flavour. I used Japanese yellow pickles made with horse radish .
Sour cream
I like sour cream and often use it for a replacement for butter and mayonnaise. You can use any sour cream you have, and I use homemade sour cram. It can be made with two ingredients.
Can I Make Potato Salad In Advance
Potato salad is best eaten within 8 hours of making. It is best to make potato salad the day youre going to eat it. It tastes great if the flavors have some chance to meld together, but all potato salads can turn watery if they sit too long.
If you want to make it in advance be sure to use red-skinned potatoes like this recipe calls for. Starchy potatoes or white potatoes dont hold up as well.
Also you can toss the hot cooked potatoes in the vinaigrette mixture, but then let them cool before adding the sour cream/mayo mixture. This will prevent the potato salad from becoming oily.
TIP: Toss the hot potatoes in the vinegar/sugar/seasoning mixture. But wait to fold in the sour cream/mayo mixture until the potatoes have fully cooled.
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How To Make Sour Cream Potato Salad Recipe
Test Kitchen Tips
- A wooden or metal skewer is the easiest way to check for doneness. Youll know the potatoes are done when a sewer easily slides in and out of the potato.
- The potatoes can be cooked up to 1 day ahead of time. Store the potatoes in an airtight container in the refrigerator until ready to use. Wait to cut them until right before you toss them with the dressing.
- We dont recommend using basil in this potato salad as it will brown if stored in the refrigerator as leftovers. If you dont anticipate any leftovers then go ahead and use basil! Or use basil as a garnish for serving.
What Are The Best Potatoes For Potato Salad
I like to use russet potatoes with this potato salad recipe, I like the way they absorb the dressing and I just prefer their texture. Just be sure you dont over or under-boil them.
In other words, keep a close eye on them during the last few minutes. I think that is one of the keys to a good potato salad perfectly cooked potatoes that arent chewy or mushy. If youre not sure what the best method for boiling potatoes for potato salad is, Ive given my exact instructions below.
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How To Make A Potato And Green Bean Salad With Feta Vinaigrette
We love a big bowl of classic potato salad, but get just as excited with this simple salad of sliced potatoes, green beans, olives and a dressing made with feta cheese and sherry vinegar. For another mayo-free potato salad, take a look at our easy herb potato salad or try our easy green bean salad with crispy shallots!
We cook the potatoes whole then let them cool slightly and slice. For the green beans, we start with fresh and cook until crisp tender. Then to make the dressing, we whisk vinegar, olive oil, mustard and the lemon juice until creamy. Add the feta cheese, stir well then season with salt and pepper.
The real trick is to wait about 15 minutes before serving. In just 15 minutes the potatoes have a chance to soak up flavor from the dressing. The wait is worth it. This is perfect served as a side, but we usually enjoy it with some protein on top. Try baked chicken breast or some roasted shrimp.
Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. Adam and Joanne