Sour Cream Potato Salad
Creamy, tangy, and loaded with fresh flavors, this Sour Cream Potato Salad is the perfect side dish for any gathering. Made with tender Yukon Gold potatoes, a luscious dressing of sour cream, mayonnaise, Dijon mustard, and apple cider vinegar, and crunchy bits of celery and red onion for texture, this salad is a crowd-pleaser. Fresh parsley and dill add a fragrant, herbaceous note, while chopped hard-boiled eggs lend a satisfying richness. Ready in just over 30 minutes (with a bit of chill time), this easy-to-make recipe is ideal for barbecues, picnics, or a comforting addition to weeknight meals. Serve it chilled for a refreshing twist that pairs beautifully with grilled meats, burgers, or sandwiches.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 1 cup Sour cream
- 0.33 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 stalks Celery, finely diced
- 0.25 cup Red onion, finely diced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 0.5 teaspoon Black pepper
- 3 large Hard-boiled eggs, chopped
Instructions
Peel the Yukon Gold potatoes and cut them into 1-inch cubes.
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender.
Drain the potatoes in a colander and let them cool to room temperature for about 10 minutes.
In a large mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, 1 teaspoon of salt, and black pepper. Whisk until smooth.
Add the cooled potatoes to the bowl and gently toss to coat them in the dressing.
Fold in the celery, red onion, parsley, dill, and chopped hard-boiled eggs.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, taste and adjust the seasoning with additional salt or pepper if needed.
Garnish with extra parsley or dill, if desired, and serve chilled.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 5721 mg | 249% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 28.5 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 576 mg | 44% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4384 mg | 93% | |
*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.
