Easy sour cream potato salad

 In Dinner/Supper, Gluten Free, Lunch, Recipes, Salads & Starters, Sides, Vegetarian

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Potato salad made with boiled new potatoes and sour cream is the easiest, delicious side dish recipe and perfect for summer get togethers.

Sour cream potato salad

Potatoes, sour cream and chives. Need I say more? This simple potato salad recipe is my go-to for days when I need a side dish that doesn’t take much time or effort and can be made with ingredients I already have in the house. I love using new or baby potatoes as they cook so quickly and they don’t need to be peeled. The dressing consists of sour cream (you can add a splash of milk or water to thin out if you prefer), garlic powder, chopped chives, salt and pepper. 6 ingredients to the creamiest of potato salads? Yes please!

Sour cream potato salad

Can you make potato salad the day before?

Yes, this potato salad can be made the day before. Simply make the salad then allow to cool completely before covering and refrigerating. Remove from the fridge an hour before serving.

Summer side dish recipes

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  2. Creamy condensed milk potato salad
  3. Sun-dried tomato pesto pasta salad
  4. Pea and feta quinoa salad
  5. Mexican street corn macaroni salad
  6. Easy spicy garlic baked potato wedges
  7. Easy side salad with lemon dressing
Sour cream potato salad
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5 from 3 votes

Easy sour cream potato salad

Potato salad made with boiled new potatoes and sour cream is the easiest, delicious side dish recipe and perfect for summer get togethers.
Course Gluten free, Side Dish, Vegetarian
Cuisine American
Keyword potato salad recipe, sour cream potato salad, summer side dish recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 1 hour
Total Time 40 minutes
Servings 6
Calories 183kcal
Author Alida Ryder

Ingredients

  • 1 kg / 2lbs new potatoes / baby potatoes
  • 1 cup (250ml) sour cream
  • 1-2 tbsp milk/water (optional)
  • ½ tsp garlic powder
  • 1-2 tsp salt
  • 1-2 tsp black pepper
  • ½ cup fresh chives finely chopped

Instructions

  • Halve the baby potatoes and cook in a large pot of salted, boiling water until cooked. (The potatoes are cooked when a knife's tip can easily be inserted.) 
  • Drain the potatoes and allow to cool slightly. 
  • To make the dressing, mix the sour cream and seasoning and thin out with a little milk or water if necessary. 
  • Pour the dressing over the cooked potatoes and mix. (Adding the dressing to the potatoes while they are still warm will allow the potatoes to absorb the dressing.) 
  • Taste and adjust the seasoning if necessary then allow to cool completely before serving. 

Nutrition

Calories: 183kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 425mg | Potassium: 792mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5.4% | Vitamin C: 42.6% | Calcium: 7.7% | Iron: 7.7%

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Showing 6 comments
  • Glen
    Reply

    Looks delicious!

  • Katie
    Reply

    I always add mayo to my potato salad so was interested to see how sour cream would be. It was literally like a baked potato in potato salad form. Delicious!

  • 2pots2cook
    Reply

    Every salad that includes sour cream is heaven for us ! Thank you for this one 🙂

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