Best Creamy Sour Cream Potato Salad Recipes

GRANDMA'S CREAMY POTATO SALAD WITH SOUR CREAM

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly. Slice potatoes into a large bowl.
• Combine mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, celery seed, salt, pepper, garlic, onion salt, and garlic powder in a small bowl; mix until combined. Pour dressing over sliced potatoes and toss to coat. Gently stir in eggs.
• Cover and refrigerate for 2 to 3 hours.

LEMONY CREAMY POTATO SALAD WITH SOUR CREAM

Steps:

• Place potatoes in a large pot, cover with water, and bring to a boil over medium-high heat. Add kosher salt, reduce heat to medium-low, and simmer until tender, 12 to 14 minutes. Drain potatoes, run under cold water to cool, and cut into quarters.
• Whisk together sour cream, lemon juice, and pepper in a large bowl. Add potatoes, celery, and chives; toss to combine. Chill for 30 minutes before serving.

CREAMY SOUR CREAM POTATO SALAD

Steps:

• If using old potatoes, peel and cook until tender but still firm; if using new potatoes, cook in their jackets until tender but still firm.
• You can either leave the skin (jackets) on the new potatoes or peel the skin off the new potates when cooked, if desired.
• I prefer to leave the skin (jackets) on the new potatoes.
• Slice potatoes into large dice while still warm.
• Put the warm potatoes into a bowl, pour the french dressing immediately over the warm potatoes, toss gently to coat each potato piece with the dressing.
• Let stand for 1 hour.
• Add celery and shallots.
• Combine mayonnaise, sour cream, and mustard, blend well.
• Mix gently into potato mixture.
• Salt to taste and then refrigerate.
• Just before serving, mix in the diced deseeded cucumber.