Get ready to enjoy the ultimate summer side dish! Whether you’re hosting a backyard barbecue or just seeking a flavorful side to bring to a potluck, this Sour Cream Potato Salad Recipe is exactly what you need. This recipe is both easy and simple, but the result will make your taste buds sing with joy.
I first came across this recipe while watching Ina Garten’s cooking show, and it quickly became my go-to dish for any summer get-together. It’s got the perfect balance of potatoes, sour cream, mayonnaise, and tangy vinegar. Plus, there are eggs in there too! Trust me when I say that it’s everything you could want in a potato salad – creamy, tangy, and perfectly savory.
What sets this salad apart from others is how versatile it is. You can use any type of potato you like – small red potatoes or larger russets – depending on your preference. You can also add in additional ingredients such as fresh dill, slices of crispy bacon, green onions or even diced cucumber to mix things up.
So what are you waiting for? Make potato salad the star of your next party spread by using this recipe. Your guests will be asking for more!
Why You’ll Love This Recipe
Picture this: a warm summer day, a group of friends gathered around a picnic table, and a big bowl of creamy potato salad in the middle. Sound good? Then let me tell you why you’ll absolutely love this sour cream potato salad recipe.
First of all, it’s made with simple and easily accessible ingredients that are already in your pantry. Mayonnaise, prepared mustard, apple cider vinegar, fresh dill, bacon slices, sliced green onions…you get the drift.
But the real star here is the sour cream. It adds an incredible tangy and rich flavor to the dish that sets it apart from other potato salads out there. Plus, using sour cream instead of only mayonnaise adds a bit more nutritionality to the dish.
Now let’s talk texture. The creaminess from both sour cream and mayonnaise combined with the crispy pieces of crumbled bacon make for a perfect balance between softness and crunchiness.
One of my favourite things about this recipe is its versatility–it can accommodate different variations and substitutions depending on your taste preferences or what’s available in your fridge. Speaking of which…
Instead of using traditional potatoes, why not switch things up by adding cucumbers or red onion into the mix? You can also choose whether to use small new potatoes or larger russet potatoes depending on the presentation and texture that you want.
Lastly, this recipe is beginner-friendly because it doesn’t require any complicated steps or techniques–it’s simply delicious! So next time you’re looking for a quick side dish to bring to your next potluck or backyard BBQ party, give this easy sour cream potato salad recipe a try. Trust me, you won’t regret it!
Here are all the ingredients you will need to make this delicious Sour Cream Potato Salad:
- 3 pounds small russet potatoes or new potatoes
- 1 cup sour cream
- 1 cup mayonnaise (use homemade for best results)
- 2 tablespoons apple cider vinegar
- 1 tablespoon prepared mustard
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- ½ teaspoon celery seed
- ¼ cup minced onion
- ¼ cup minced cucumber
- 3 hard-cooked eggs, chopped
- Optional: 4 slices bacon, cooked crisp and crumbled
- Optional: 2 tablespoons minced fresh dill or 1 teaspoon dried dill
These ingredients will make a creamy potato salad with a tangy flavor that everyone will enjoy.
The Recipe How-To
Once you have all the ingredients ready for this Sour Cream Potato Salad recipe, it’s time to start cooking! Here’s a step-by-step guide on how to make the perfect potato salad:
Step 1: Boil Potatoes
Start by boiling 2 pounds of small russet or new potatoes. Make sure to clean them thoroughly and leave the skin on for added texture. Once they are soft enough to be easily pierced with a fork, they are ready. Drain the water and let them cool before moving on to the next step.
Step 2: Chop Ingredients
While the potatoes are boiling, chop all of the ingredients for the salad. Begin with half cup of chopped onion, one medium cucumber chopped, five hard-boiled eggs that you have peeled and sliced or chopped, then slice thin four strips of crispy bacon.
Step 3: Prepare The Dressing
In a separate bowl, prepare your dressing by mixing half cup of mayonnaise, half cup of sour cream, two tablespoons of cider vinegar, one tablespoon of prepared mustard, three fourths teaspoon of celery seed, three fourths teaspoon of salt, and one-fourth teaspoon of freshly ground black pepper. Whisk together thoroughly.
Step 4: Add Seasonings And Eggs
Once the boiled potatoes have cooled down, cut them into bite-sized pieces and place them in a large mixing bowl. Add salt, pepper and fresh dill as needed. After that add your sliced eggs and gently mix in.
Step 5: Mix With Dressing
Add your dressing to the potatoes while gently stirring to coat them evenly. Be gentle while mixing since mashed potatoes will destroy the texture! If you want a creamier salad then add more sour cream or mayonnaise accordingly but keep in mind that this makes it thicker result.
Step 6: Chill And Serve
Cover and chill in refrigerator for at least two hours so that all flavors meld together perfectly like an orchestra! Stir again right before serving if needed then serve with your favorite toppings: crispy bacon strips, chopped green onions or more freshly chopped dill.
That’s it – this is how I make my Sour Cream Potato Salad. It’s not only easy but also delicious side dish that pairs well with burgers or hotdogs!.
Substitutions and Variations
We all have different tastes and preferences when it comes to food. Luckily, this sour cream potato salad recipe is extremely versatile, and you can tweak it to your liking without sacrificing the flavors.
Firstly, if you’re out of sour cream or simply not a fan, you could substitute it with Greek yogurt or mayonnaise, depending on how tangy or creamy you want your salad to be. Alternatively, you can use a combination of both sour cream and mayonnaise for a perfect balance of tartness and richness.
Secondly, don’t be afraid to experiment with different herbs and spices. If you’re feeling adventurous, try adding some fresh dill, thyme, or parsley to give your salad a burst of flavor. You could also mix in some prepared mustard, chopped green onions or sliced red onions for some extra zing and texture.
Furthermore, if you prefer a chunkier potato salad with more crunch, consider adding some diced celery or cucumber. On the other hand, if you like your potato salad on the creamier side, mash some cooked egg yolks and mix them into the dressing along with the mayonnaise to create a rich and velvety sauce.
Lastly, for a more substantial meal, add crispy bacon bits or pancetta cubes to your sour cream potato salad. The salty chewiness of the bacon complements the creamy potatoes perfectly and adds an irresistible crunch.
In short, this recipe is incredibly customizable – you can adjust it according to your taste preferences or ingredients on hand easily. Don’t hesitate to make this recipe your own by experimenting with different substitutions or variations to take your sour cream potato salad game up a notch!
Serving and Pairing
Once you’ve got your mouth-watering sour cream potato salad recipe ready, it’s essential to choose the perfect parings to make the most of the dish. Because of its creamy texture and tangy taste, sour cream potato salad goes well with dishes that have a bit of sweetness and crunch.
In my opinion, nothing beats devouring this dish in warm weather with barbequed ribs or chicken on the grill. The smoky, charred flavors blend well with the soft and creamy potatoes, giving you an unbeatable combination. Also, if you’re going for lighter meat options, grilled fish or shrimp works great as well.
If you’re preparing a veggie menu, this potato salad recipe pairs well with anything fresh and green like roasted asparagus or brussels sprouts. The freshness of the veggies will balance out the richness of potato salad.
For drinks to transition with your sour cream potato salad recipe at your party, light and crisp beers like pilsners and kolsches are an excellent choice. If beer isn’t your thing, then white wine or fruity cocktails like gin and tonic or strawberry lemonade there wouldn’t be wrong drops.
Serve in a big bowl allowing everyone to scoop out their portions. A sprinkle of fresh dill on top and add bacon crumbles are optional extra toppings that can be added to amplify the taste profile. Believe me when I say there’s no better way to enjoy summer than with this delicious side dish on your plate!
Make-Ahead, Storing and Reheating
“Make ahead and relax on party day” should be your new mantra when hosting gatherings. This Sour Cream Potato Salad Recipe is perfect for making a day or two before your party, as it has the ability to get even better as it chills in the fridge. Simply cover and store in an airtight container until serving time.
If you have leftovers after the party, don’t be afraid to store them in the fridge; this potato salad can last up to 4 days if kept properly covered. However, once you’ve added bacon, consider reheating rather than eating cold. Don’t let it go to waste though – this sour cream potato salad reheats perfectly.
To reheat, place the amount you need in a microwave-safe bowl or dish and heat for 30-45 seconds. Stir and repeat until it’s hot throughout. If you’d like to add that extra bit of crunch that comes from the bacon, you can cook up extra thick-cut slices and sprinkle on top when ready to serve.
By planning ahead and following these easy steps, your guests won’t even know that your dish was made ahead of time, they will simply enjoy a delicious side dish that highlights fresh dill, creamy potatoes and easy sour cream dressing.
Tips for Perfect Results
To make sure your sour cream potato salad recipe turns out perfect every time, here are some tips and tricks that have helped me in my years of testing and preparing this dish.
Firstly, when boiling the potatoes, be sure to keep an eye on the cooking time. Overcooked potatoes can result in a mushy texture, while undercooked potatoes can be tough to chew. This recipe calls for red or russet potatoes and it’s best to boil them until they are fork-tender, but still holding their shape. For new potatoes, it usually takes around 12-15 minutes, while for larger ones it can take up to 20-25 minutes.
Secondly, after boiling the eggs, place them under cold running water to stop the cooking process and make them easier to peel. To prevent cracking during boiling, add a teaspoon of vinegar or salt to the water.
Thirdly, make sure the bacon is cooked until it’s crispy. Soft bacon can become rubbery when mixed with the dressing and vice versa. Use thick-cut bacon for a crunchier texture.
Fourthly, use fresh dill for added flavor. Dried dill won’t give you the same taste as fresh dill. If you can’t find fresh dill at your grocery store or farmer’s market, try growing your own.
Fifthly, mix all of the dressing ingredients well before adding them to the potato mixture. A creamy potato salad is all about even distribution of flavors throughout each bite.
Lastly, allow enough time for chilling after mixing everything together. The flavors will meld together perfectly after sitting in the refrigerator for a few hours. For best results, chill overnight and serve cold as a delicious side dish at your next party or potluck.
By following these tips and tricks, you’ll surely impress your guests with a perfect bowl of sour cream potato salad every time!
Before we wrap up this sour cream potato salad recipe article, I’d like to address some frequently asked questions that may come up while preparing this delicious side dish. In this section, we will explore some of the common issues that may arise during the cooking process and provide solutions to ensure a perfect result every time you make this recipe. Let’s dive in!
How does Paula Deen make potato salad?
To whip up a mouthwatering potato salad, you’ll need a 3-pound bag of small red potatoes that have been quartered. Then, gather up ½ cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of minced fresh dill, 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Don’t forget to cook up 10 slices of bacon until they are nice and crisp, and crumble them for the salad. Lastly, prepare 5 hard-cooked eggs, peel and chop them, and add them to your salad for a delectable twist.
How does Ina Garten make potato salad?
Potato salad can easily be made by boiling potatoes until they are soft, allowing them to rest, and draining them. Meanwhile, I mix up a dressing made of mayonnaise, buttermilk, two types of mustard, and selected spices. After the potatoes have cooled, I toss them with the sauce, refrigerate and serve to my guests.
In conclusion, this sour cream potato salad recipe is perfect for any occasion. It’s easy to make and incredibly delicious. With its creamy texture and unique flavor, it will be a hit at your next gathering. The potatoes are tender with a slight crunch, the onions add a pop of flavor, and the dressing is tangy and full of taste.
This dish can be paired with various meals, from barbecues to picnics to Sunday dinners. It’s quite versatile, and you can always add your desired ingredients to spice things up.
Overall, Ina Garten’s sour cream potato salad recipe is one of the best out there. The instructions are clear and concise, making it beginner-friendly without compromising on flavor. With some substitutions and variations possible, you can easily customize it to your liking.
So why not grab some fresh dill, ripe red potatoes, and bacon slices and get cooking? You won’t regret making this tantalizing side dish!
Sour Cream Potato Salad Recipe
- 4 cups potatoes, cooked and diced (leftover boiled potatoes is fine)
- 1/2 cup cucumber, peeled and diced
- 1 tablespoon onion, minced
- 3/4 teaspoon celery seed
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 eggs, hard cooked and peeled
- 1 1/2 cups sour cream
- 1/2 cup mayonnaise (use a good quality, such as Hellmann's)
- 1/4 cup vinegar
- 1 teaspoon prepared mustard
- salad greens, for garnish
- Combine potatoes, cucumber, onion, celery seed, salt and pepper; toss together lightly.
- Separate yolks from whites of eggs; dice whites and add to potato mixture.
- Mash yolks and combine with sour cream, mayonnaise, vinegar and mustard.
- Add to potatoes and toss together lightly.
- Allow to stand for 15 minutes before serving.
- Garnish with salad greens.
Your Own Notes
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!