Sour Cream Potato Salad

Sour Cream Potato Salad

J Shepherd / Photographer's Choice RF / Getty Images

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Chill: 60 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
218 Calories
11g Fat
28g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 218
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 287mg 12%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 11%
Protein 4g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A sour cream dressing turns a basic potato salad recipe into something special for your next summer cookout. This salad can be made with russet, red, or Yukon gold potatoes. A waxier potato such as the red potato will hold its shape better after being cooked. You may also enjoy using more than one kind of potato in the dish, perhaps even red, white, and blue baby potatoes.

Sour cream replaces some of the mayonnaise, resulting in a very creamy and lightly tangy potato salad. Serve it at your next cookout as a delicious side dish for grilled meat.


  • 4 pounds potatoes
  • 2 medium ribs celery (diced)
  • 4 green onions (white and light green parts, chopped)
  • 1 cup​ sour cream
  • 1/2 cup mayonnaise
  • 1/2 tablespoon​ Dijon mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt (or to taste)
  • Black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Add the potatoes to a large pot and cover with water. Season with salt and bring to a boil. Cook until tender when pierced with a knife and drain. When cool enough to handle, peel and cube the potatoes.

  3. In a large bowl, combine the cooled potatoes, celery, and green onions.

  4. In another bowl, combine the sour cream, mayonnaise, mustard, sugar, cayenne, salt, and pepper. Mix.

  5. Add the dressing to the potatoes and toss well. Taste and adjust the seasoning.

  6. Cover and refrigerate the potato salad for at least two hours before serving for best results. Enjoy!


  • This potato salad doesn't contain eggs, so it is less risky (when made with commercial mayonnaise) to take to a potluck or picnic where it may be at room temperature for an hour or more. However, it should be kept refrigerated before you place it on the table. Leftovers should be promptly refrigerated and eaten within a day or two.
  • By boiling your potatoes in salted water, you will be pre-seasoning them and you can use less added salt.
  • Leave the skins on the potatoes if you prefer a more rustic potato salad. This also saves you time and the inevitable nicks from the knife or peeler. However, scrub the potatoes well before cooking. Remove any eyes from the potatoes as those contain chemicals that are undesirable.
  • An easy method for cooking the potatoes is to cube your potatoes and cook them in a microwave-safe steamer in the microwave. You won't need to add any extra water and it is easy to test them for doneness. Potatoes will be less likely to crumble or be soggy when cooked in the microwave rather than boiled.

Recipe Variations

  • Substitute Greek yogurt for the sour cream or the mayonnaise for a healthier option.
  • The recipe will work with reduced-fat or fat-free sour cream if you prefer.
  • Add herbs to the potato salad such as fresh or dried dill or chopped fresh parsley.
  • A tablespoon or more of dill relish, sweet pickle relish, or chopped pickled peppers can add more flavor.