Sour cream potato salad is a simple, creamy, tangy side dish of tender baby potatoes in a cool sour cream dressing with garlic, black pepper and a big handful of fresh chives. There is no mayonnaise, no eggs and no long list of add-ins. The potatoes are boiled, drained and dressed while they are still a little warm, then chilled. It is a light, fresh-tasting salad for cookouts, potlucks and weeknight dinners, and it goes with almost anything from the grill.
How to make sour cream potato salad: Halve 2 pounds of baby potatoes and boil them in salted water until a knife tip slides in easily. Drain and let them cool slightly. Mix 1 cup sour cream with garlic powder, salt and pepper, and thin it with a little milk if needed. Pour the dressing over the warm potatoes, add 1/2 cup chopped chives and mix. Refrigerate promptly and serve cold.
Why You’ll Love It
- No mayonnaise. The dressing is all sour cream.
- Short ingredient list. Potatoes, sour cream, chives and three seasonings.
- No peeling. Baby potatoes keep their thin skins.
- Make-ahead. It is served cold, so it can be made earlier in the day.
- Easy to change. Bacon, dill or a little mustard all fit in.
Ingredient Notes
New potatoes. Two pounds of baby potatoes, halved. They are waxy, so they hold their shape.
Sour cream. One cup. It is the whole dressing, so use one you like the taste of.
Milk. One to 2 tablespoons, only if the dressing is too thick. Water works as well.
Garlic powder. A 1/2 teaspoon.
Salt and black pepper. One to 2 teaspoons of each. Start low and adjust at the end.
Fresh chives. A 1/2 cup, finely chopped.
Ingredients
- 2 pounds new potatoes (baby potatoes), halved
- 1 cup sour cream
- 1 to 2 tablespoons milk, if needed to thin the dressing
- 1/2 teaspoon garlic powder
- 1 to 2 teaspoons salt, to taste
- 1 to 2 teaspoons black pepper, to taste
- 1/2 cup fresh chives, finely chopped
How to Make Sour Cream Potato Salad
1. Cook the potatoes. Halve the baby potatoes and cook them in a large pot of salted boiling water until the tip of a knife inserts easily.
2. Drain. Drain the potatoes and let them cool slightly.
3. Mix the dressing. Mix the sour cream, garlic powder, salt and black pepper. If needed, thin the dressing with a little milk or water.
4. Dress the potatoes. Pour the dressing over the still-warm potatoes, add the chives and mix. Taste and adjust the seasoning if needed.
5. Cool and serve. Refrigerate promptly, in shallow covered containers so the salad chills quickly. Let it cool completely before serving.
Which Potatoes to Use, and When to Add the Dressing
Two choices decide how this salad turns out: the kind of potato, and the moment the dressing goes on.
| Potato | How it behaves | Good for this salad? |
|---|---|---|
| Baby or new potatoes | Waxy and firm, with thin skins | Yes. This is what the recipe uses |
| Red potatoes | Hold their shape well | Yes. Cut them into bite-size chunks |
| Yukon Gold | Hold their shape, with a buttery taste | Yes. Cut them into bite-size chunks |
| Russets | Fall apart more | Not the first choice, unless you like a soft, mashed-style salad |
As for the dressing, add it while the potatoes are still warm, not hot and not cold. Let them sit in the colander for a few minutes after draining, until the steam dies down. Warm potatoes soak up the seasoning, so the flavor goes into the pieces and does not just sit on the outside. If the potatoes are steaming hot, the sour cream thins out and turns runny.
| When the dressing goes on | What happens |
|---|---|
| Straight from the pot, steaming | The dressing melts and turns thin |
| Slightly cooled, still warm | The potatoes take in the flavor and the dressing stays creamy |
| Fully cold | The dressing coats the outside only |
Once it is mixed, do not leave the bowl on the counter to cool. Put the salad in the refrigerator right away. A shallow container chills it faster than a deep bowl.
Tips for Success
How do I know the potatoes are done?
The tip of a knife slides into the center with no push. Stop there. Overcooked potatoes break up when you stir.
Should I salt the water?
Yes. Potatoes boiled in salted water are seasoned all the way through.
My dressing is too thick. What do I do?
Stir in milk or water, a tablespoon at a time, until it is loose enough to coat the potatoes.
Why does my potato salad taste sour?
Sour cream is tangy by nature. If it is too sharp for you, add a pinch more salt, or stir in a spoonful of milk to soften it.
How do I stir without breaking the potatoes?
Fold gently with a wide spatula, from the bottom of the bowl up.
Serving and Storage
Keep the salad cold, at 40°F or below. At a cookout, set the serving dish in a larger bowl of ice, or put out a small bowl and refill it from the fridge. Throw away any salad that has been out for more than 2 hours. Leftovers keep, covered, for 3 to 4 days in the refrigerator.
What to Serve With It
This salad is good next to grilled chicken, burgers, ribs or sausages. For a creamy main dish, try the smothered cheesy sour cream chicken, with Bisquick, sour cream, 7-Up and butter biscuits on the side. For a potluck table, add the marinated cauliflower salad and a sweet Snickers salad. And for more potatoes, there is the slow cooker loaded potato bake and the 5-ingredient slow cooker loaded potato soup.
Frequently Asked Questions
Do I need sour cream for potato salad?
For this one, yes. Sour cream is the dressing, and it gives the salad its tang.
What type of potato is good for salad?
Waxy ones that hold their shape: baby potatoes, red potatoes or Yukon Golds. Russets fall apart more.
What not to do when making potato salad?
Do not overcook the potatoes, do not dress them cold, and do not leave the finished salad out of the fridge.
Can I make it ahead?
Yes. It is served cold, so make it earlier in the day and keep it covered in the refrigerator.
Final Notes
I save a spoonful of the chives to scatter over the top just before the bowl goes to the table. If you make it, leave a comment to tell me how it turned out or ask a question.
Sour Cream Potato Salad
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Ingredients
- 2 pounds new potatoes baby potatoes; halved
- 1 cup sour cream
- 1 to 2 tablespoons milk optional, if needed to thin the dressing; water is an alternative
- 1/2 teaspoon garlic powder
- 1 to 2 teaspoons salt adjust to taste
- 1 to 2 teaspoons black pepper adjust to taste
- 1/2 cup fresh chives finely chopped
Instructions
- Halve the baby potatoes and cook them in a large pot of salted boiling water until the tip of a knife inserts easily.
- Drain the potatoes and let them cool slightly.
- Mix the sour cream, garlic powder, salt and black pepper. If needed, thin the dressing with a little milk or water.
- Pour the dressing over the still-warm potatoes, add the chives and mix. Taste and adjust the seasoning if needed.
- Refrigerate promptly, in shallow covered containers so the salad chills quickly. Let it cool completely before serving.
Notes
Nutrition
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