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Creamy Potato Salad (with Sour Cream)

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4.37 from 11 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 7 cups

Description

This Sour Cream Potato Salad is a worthy side dish for just about any spring and summer meal. Light, flavorful and easy to make, this herbed potato salad uses less than 10 ingredients, has no mayonnaise, and is an updated take on the classic summer side. 

Ingredients

  • 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

Instructions

  • 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

Notes

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.
  • A wooden or metal skewer is the easiest way to check for doneness. You’ll know the potatoes are done when a sewer easily slides in and out of the potato.
  • The potatoes can be cooked up to 1 day ahead of time. Store the potatoes in an airtight container in the refrigerator until ready to use. Wait to cut them until right before you toss them with the dressing.
  • Season your potato water! This is critical to ensure that each bite is well flavored.
  • Add some protein! Bulk up the protein by adding chopped hard boiled eggs to the mix.
  • Give it a bit more onion flavor. Stir in some minced shallot or red onion.
  • Swap out the potatoes. Use baby red potatoes instead, also creamy and delicious.
  • Give it more fresh flavors. Add some more freshness by adding some lemon juice and zest.

Nutrition

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