Creamy Sour Cream Potato Salad
Creamy Sour Cream Potato Salad is the ultimate side dish to elevate any meal, blending the rich tang of sour cream with the silky texture of Yukon Gold potatoes. This recipe is a refreshing twist on the classic, featuring a zesty dressing made from sour cream, mayonnaise, Dijon mustard, and a splash of apple cider vinegar, perfectly balanced to complement the hearty potatoes. Crisp diced celery, finely chopped red onion, and fragrant fresh dill add layers of crunch and herbaceous flavor, while chopped hard-boiled eggs provide extra richness. The salad is refrigerated to allow the bold and creamy flavors to meld beautifully, making it an ideal make-ahead dish for BBQs, picnics, or potlucks. Serve cold, and top with green onions for a vibrant finishing touch!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup Sour cream
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 Celery stalks, diced
- 0.5 cup Red onion, finely chopped
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Hard-boiled eggs, chopped
- 2 Green onions, sliced (optional garnish)
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into bite-sized cubes (about 1-inch).
Place the potatoes in a large pot and add enough cold water to cover them by about an inch. Add a generous pinch of salt.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer the potatoes for about 12-15 minutes, or until they are fork-tender but not mushy.
Drain the potatoes and spread them out on a large baking sheet to cool to room temperature. Set aside.
In a large mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk until smooth and creamy.
Add the diced celery, chopped red onion, chopped dill, and hard-boiled eggs to the dressing. Stir gently to evenly distribute.
Once the potatoes have cooled, add them to the mixing bowl with the dressing. Use a spatula to gently fold the dressing over the potatoes until they are fully coated, being careful not to break the potatoes.
Taste the salad and adjust seasoning with more salt and pepper, if needed.
Cover the potato salad and refrigerate it for at least 1 hour to allow the flavors to meld.
When ready to serve, garnish with sliced green onions, if desired. Serve chilled.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 33.5 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 637 mg | 49% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4780 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
