Sour cream potato salad

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


  • 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


  • 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. 


Calories: 183kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 425mg | Potassium: 792mg | Fiber: 3g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 35.1mg | Calcium: 77mg | Iron: 1.4mg