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Herbed Sour Cream Potato Salad

Print Recipe
4 from 7 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Yield 7 cups


Creamy and packed with herbs, this potato salad is a refreshing upgrade from classic mayo-based potato salads.


  • 2 pound baby gold potatoes
  • ½ cup AE Dairy sour cream
  • ¼ cup chopped chives
  • ¼ cup chopped dill
  • ¼ cup chopped parsley
  • ½ cup minced celery
  • 3 tablespoons chopped capers + 1 tablespoon caper brine
  • 1 tablespoon Dijon
  • Kosher salt and black pepper


  • Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil. Season with 1 teaspoon salt, reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Drain potatoes and transfer potatoes to a bowl to cool slightly.
    potatoes in a shallow saute pan filled with water
  • Whisk together ½ cup sour cream, ¼ cup each chives, dill, and parsley, ½ cup celery, 3 tablespoons capers, 1 tablespoon Dijon, and ½ teaspoon each kosher salt and black pepper.
    sour cream, herbs, capers and dijon in a large glass bowl
  • Halve smaller potatoes and quarter larger potatoes; add to bowl with dressing and toss to coat. Season with additional salt, pepper and caper brine to taste.
    halved baby gold potatoes and chopped celery in a large glass bowl


Herbs: I recommend using a mixture of fresh herbs—use whatever you like and have on hand. Chives, dill and parsley work well together but tarragon, cilantro, and scallions would all be delicious as well.
Storage: store potato salad in a glass container with a tight fitting lid for up to 1 week in the refrigerator. Do not freeze this potato salad.


Serving: 1/2 cupCalories: 63kcalCarbohydrates: 11gProtein: 1.2gFat: 2gSaturated Fat: 1gCholesterol: 4mgSodium: 254mgFiber: 2gSugar: 1g
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