Fitness / March 21, 2024

Sour Cream Potato Salad

Extra creamy potato salad with the right amount of tang!

Table of Contents

Toggle

It may have originated in Germany, but potato salad is one of the great side dishes in American culture. If there is an outdoor barbecue or picnic, it’s a safe bet that somebody is making potato salad. Even if it’s just a small picnic for two, potato salad is probably going to be on the menu. That’s why everyone needs to have this recipe, which produces potato salad that’s extra creamy but still has its signature zing.

You might think that the most important part of the recipe is the potatoes, but the truth is that it’s everything else that matters. With this recipe, you’ll get both sour cream and mayonnaise to make the potato salad thicker and creamier than any potato salad you’ve had before. At the same time, the onions, mustard, cayenne, and any other spices you feel like adding give the potato salad its signature zest. In other words, this recipe is the best of both worlds; it’s creamy and packs a punch.

Of course, this isn’t the only potato salad recipe in the world. If you want something with a little more zip, there is mustard potato salad. If you value simplicity, there is a simple potato salad recipe to follow. If you want to keep out the mayo altogether, there is a no-mayo potato salad. Also, keep in mind that potato salad isn’t the only option available as a side dish. Why not give sweet potato tater tots or twice-baked mashed potatoes a try?

Is Sour Cream Potato Salad Healthy?

With the inclusion of sour cream, this may not be the healthiest potato salad recipe. The sour cream will add more fat and calories to the dish. But that doesn’t mean you should throw the baby out with the bath water; there are some health benefits to this recipe. After all, potatoes help to provide Vitamin C, potassium, and other nutrients. The green onions and celery also offer a few health benefits and contribute to your daily dose of vegetables. The little bit of cayenne pepper in this recipe can also provide you with some bonus antioxidants and Vitamin A.

Dealer’s choice

This recipe calls for 4 pounds of potatoes, but the type of potatoes is entirely up to you. As mentioned, the key to the recipe isn’t so much the potatoes; it’s everything else. If you only have one type of potato available, you can make it work. Yukon Gold potatoes have long been a popular variety to use for potato salad. But red potatoes – or any variety that can be considered a waxy potato – will work as well. This means that russet potatoes may not be the best choice. Of course, if you only have classic fingerling potatoes at your disposal, you can make it work. Just keep in mind that if you like this recipe, you can experiment with different types of potatoes each time you make it until you find the perfect fit.

INGREDIENTS

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

INSTRUCTIONS

Prepare

Gather all the ingredients to start making the potato salad.

Boil

Cook the potatoes in salted water until tender, then drain.

Cube

Peel the cooled potatoes and cut them into cubes.

Mix

Combine the potatoes with celery and green onions in a large bowl.

Dress

Whisk together the sour cream, mayonnaise, and seasonings to make the dressing.

Toss

Add the dressing to the potato mixture and toss to coat evenly.

Chill

Refrigerate the salad for a couple of hours before serving to enhance the flavors.

Serve

Enjoy the chilled and flavorful Sour Cream Potato Salad.

Devour!

FAQs & Tips

How to Make Ahead and Store?

If you’re preparing potato salad ahead of time, don’t add the sour cream until right before serving. With any leftovers, keep in the fridge in an airtight container for no more than 3 days.

Do I have to peel the potatoes?

Typically, you should used peel potatoes in potato salad. However, if the skin of the potato is thin, you can sometimes get away without peeling them.

Start cold

To help the potatoes preserve their texture, put them in cold water and then boil rather than boiling the water and then adding the potatoes.

Exceptional eggs

Consider adding hard-boiled eggs to the potato salad if you feel like experimenting further and adding another dimension to the salad.

Serving Suggestions

As a side dish, you can serve sour cream potato salad with just about anything. That includes any type of steak, even keto steak with garlic butter or grilled cauliflower steak. Obviously, potato salad is an obvious choice anytime burgers are on the grill. That means you can pair sour cream potato salad with cajun burgers or even a black bean burger. The same is true with hot dogs, especially if you decide to go all out with bacon wrapped hot dog with salsa verde and queso fresco because sour cream potato salad would be the perfect complement.

Sour Cream Potato Salad

Extra creamy potato salad with the right amount of tang!

Course Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 222kcal

Author FoodFaithFitness

Ingredients

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

Instructions

Prepare your ingredients by gathering them all in your workspace.
Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until they are tender enough to be pierced with a knife, then drain.
Once the potatoes are cool enough to handle, peel them and cut into cubes.
In a large mixing bowl, combine the cubed potatoes with the diced celery and chopped green onions.
In a separate bowl, whisk together the sour cream, mayonnaise, Dijon mustard, sugar, cayenne, salt, and black pepper to create the dressing.
Pour the dressing over the potato mixture and toss until everything is well coated. Adjust the seasoning with more salt and pepper if needed.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 2 hours to allow the flavors to meld together. Serve chilled.
DEVOUR!