Classic Creamy Sour Cream Potato Salad

Here is my favorite potato salad recipe, with creamy Yukon Gold potatoes, fresh herbs like dill and chives, crunchy celery, and a tangy sour cream dressing that brings everything together.

This potato salad is always the first dish to disappear at our summer barbecues and potlucks. I make it at least once a month during the warmer months because my family requests it constantly. There’s just something about that creamy, herb-filled dressing that keeps everyone coming back for seconds!

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to reach for waxy potatoes like Yukon Gold, red potatoes, or new potatoes rather than russets. Waxy potatoes hold their shape better after boiling and won’t turn mushy or fall apart when you mix them with the dressing. Yukon Golds are my personal favorite because they have a naturally buttery flavor and creamy texture that works perfectly in potato salad. If you can only find russets, they’ll work in a pinch, but just be extra gentle when stirring everything together to avoid ending up with mashed potato salad instead.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Potatoes: Yukon golds or red potatoes are your best bet here since they hold their shape well. Russets can work too, but they’ll give you a softer, more broken-down texture – just be gentle when mixing.
• Sour cream: Greek yogurt makes a great substitute if you’re out of sour cream. Use the same amount and you’ll get a similar tangy flavor with a bit more protein. You can also use all mayonnaise (about 1 ¼ cups total) for a more traditional potato salad.
• Mayonnaise: If you prefer a lighter version, replace the mayo with additional sour cream or Greek yogurt.
• Dijon mustard: Yellow mustard works fine here – just use a bit less (about 2 teaspoons) since it’s milder than dijon.
• Fresh herbs: Don’t have fresh dill or chives? Dried herbs work in a pinch – use about 1 tablespoon of each. You can also swap dill for parsley if that’s what you have on hand.
• Celery: If you’re not a celery fan, try diced bell peppers or radishes for that satisfying crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is overcooking the potatoes until they’re mushy and fall apart when you try to mix them – aim for fork-tender but still firm, which usually happens around the 10-12 minute mark depending on how large you’ve cut them.

Skipping the step of tossing warm potatoes with vinegar is a missed opportunity, since the potatoes absorb the tangy flavor much better when they’re still hot, giving your salad more depth.

Another common error is adding the dressing while the potatoes are still warm, which can make the sour cream and mayo break down and turn watery – let those potatoes cool to room temperature first for a creamy, not soupy, result.

For extra flavor, try toasting your celery salt in a dry pan for 30 seconds before adding it to the dressing, and don’t be shy about tasting and adjusting the seasoning before serving since potatoes need a good amount of salt to really shine.

What to Serve With Potato Salad?

Potato salad is a natural side dish for any backyard barbecue or picnic, so it pairs perfectly with grilled burgers, hot dogs, or BBQ chicken. I love serving it alongside some smoky pulled pork or grilled sausages, with a side of baked beans to round out the plate. If you’re keeping things simple, fried chicken and corn on the cob make for a classic summer spread that everyone will enjoy. For a lighter option, try pairing it with grilled fish or shrimp skewers, which balance out the creamy richness of the salad nicely.

Storage Instructions

Store: Keep your potato salad in an airtight container in the fridge for up to 3 days. The flavors actually get better after sitting overnight, so making it a day ahead is a great idea. Just give it a good stir before serving since the dressing might settle a bit.

Serve: This salad is best enjoyed cold, straight from the fridge. If you’re bringing it to a picnic or potluck, keep it in a cooler with ice packs since mayo-based salads need to stay chilled. Let it sit out for no more than 2 hours to keep it safe to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 20-25 g
• Fat: 60-70 g
• Carbohydrates: 140-160 g

Ingredients

For the potatoes:

• 2.5 lb potatoes (I use Yukon Gold for a creamier texture)
• 1.5 tbsp apple cider vinegar
• 1 cup celery (diced into 1/4-inch pieces)
• 1/3 cup onion (finely minced so it blends into the dressing)
• 1/4 cup chives
• 1/4 cup fresh dill

For the dressing:

• 1.25 cups sour cream (I prefer Daisy for the cleanest flavor)
• 1/4 cup mayonnaise (I always use Hellmann’s)
• 1 tbsp dijon mustard
• 1 tbsp apple cider vinegar
• 1.25 tsp celery salt
• 0.75 tsp salt
• 0.5 tsp pepper
• 1/4 tsp garlic powder

Step 1: Prepare the Mise en Place and Start Cooking Potatoes

• 2.5 lb potatoes
• 1 cup celery
• 1/3 cup onion
• 1/4 cup chives
• 1/4 cup fresh dill

Cut potatoes into 1-inch chunks (no need to peel Yukon Golds—their thin skin adds texture and nutrients).

Dice celery into 1/4-inch pieces and finely mince onion so it distributes evenly throughout the dressing.

Chop chives and dill and set aside.

Measure out sour cream, mayonnaise, mustard, and all seasonings into separate small bowls.

Bring a large pot of salted water to a boil, then add the potato chunks and cook for 10-15 minutes until they’re fork-tender but not falling apart.

Step 2: Make the Creamy Dressing

• 1.25 cups sour cream
• 1/4 cup mayonnaise
• 1 tbsp dijon mustard
• 1.5 tbsp apple cider vinegar
• 1.25 tsp celery salt
• 0.75 tsp salt
• 0.5 tsp pepper
• 1/4 tsp garlic powder

While potatoes cook, whisk together sour cream, mayonnaise, and Dijon mustard in a medium bowl until smooth.

Add both measurements of apple cider vinegar (you’ll use 1 tablespoon total from the two separate amounts listed), then season with celery salt, salt, pepper, and garlic powder.

Whisk until fully combined and taste to adjust seasonings—I like to add a tiny pinch more celery salt since it’s the backbone of the flavor.

Set dressing aside.

Step 3: Finish and Assemble the Salad

• cooked potatoes from Step 1
• diced celery from Step 1
• minced onion from Step 1
• chives and dill from Step 1
• creamy dressing from Step 2

Drain the cooked potatoes thoroughly and transfer them to a large mixing bowl while still warm.

This is important—warm potatoes will absorb the vinegar and dressing flavors better than cold ones.

Add the celery, minced onion, chives, and dill to the warm potatoes and gently toss to combine.

Pour the creamy dressing from Step 2 over the potato mixture and fold everything together gently with a rubber spatula until all potatoes are evenly coated.

Serve warm or refrigerate until ready to serve.

Classic Creamy Sour Cream Potato Salad

Delicious Classic Creamy Sour Cream Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 37 minutes mins

Servings 8 servings

Calories 1275 kcal

Ingredients

  

For the potatoes::

• 2.5 lb potatoes (I use Yukon Gold for a creamier texture)
• 1.5 tbsp apple cider vinegar
• 1 cup celery (diced into 1/4-inch pieces)
• 1/3 cup onion (finely minced so it blends into the dressing)
• 1/4 cup chives
• 1/4 cup fresh dill

For the dressing::

• 1.25 cups sour cream (I prefer Daisy for the cleanest flavor)
• 1/4 cup mayonnaise (I always use Hellmann's)
• 1 tbsp dijon mustard
• 1 tbsp apple cider vinegar
• 1.25 tsp celery salt
• 0.75 tsp salt
• 0.5 tsp pepper
• 1/4 tsp garlic powder

Instructions

 

• Cut potatoes into 1-inch chunks (no need to peel Yukon Golds—their thin skin adds texture and nutrients). Dice celery into 1/4-inch pieces and finely mince onion so it distributes evenly throughout the dressing. Chop chives and dill and set aside. Measure out sour cream, mayonnaise, mustard, and all seasonings into separate small bowls. Bring a large pot of salted water to a boil, then add the potato chunks and cook for 10-15 minutes until they're fork-tender but not falling apart.
• While potatoes cook, whisk together sour cream, mayonnaise, and Dijon mustard in a medium bowl until smooth. Add both measurements of apple cider vinegar (you'll use 1 tablespoon total from the two separate amounts listed), then season with celery salt, salt, pepper, and garlic powder. Whisk until fully combined and taste to adjust seasonings—I like to add a tiny pinch more celery salt since it's the backbone of the flavor. Set dressing aside.
• Drain the cooked potatoes thoroughly and transfer them to a large mixing bowl while still warm. This is important—warm potatoes will absorb the vinegar and dressing flavors better than cold ones. Add the celery, minced onion, chives, and dill to the warm potatoes and gently toss to combine. Pour the creamy dressing from Step 2 over the potato mixture and fold everything together gently with a rubber spatula until all potatoes are evenly coated. Serve warm or refrigerate until ready to serve.