This old fashioned sour cream potato salad is creamy, tangy, and perfect for summer BBQs, picnics, and family dinners. Made with both sour cream and mayonnaise, this potato salad has a creamy dressing with just the right amount of tang.
Around here, potato salad is one of those recipes that always shows up when people gather. Whether it's a cookout, potluck, or a meal on the farm, there's almost always a big bowl of potato salad sitting on the table.
This potato salad recipe with sour cream and mayo is a simple twist on the traditional version many families grew up with.
I still remember eating this classic potato salad in a lawn chair on my grandparents' farm. When a recipe sticks around for decades, you know it's doing something right.
This version is a little different from some traditional recipes because it uses both sour cream and mayo. The mayonnaise gives the dressing that classic creamy texture, while the sour cream adds a subtle tang that keeps it from feeling too heavy.
It's simple, old-school comfort food and that's exactly the kind of recipe that never goes out of style!
Why Use Sour Cream and Mayo in Potato Salad?
Many classic potato salad recipes rely entirely on mayonnaise, but using both sour cream and mayo creates a more balanced dressing.
Mayonnaise provides the rich, creamy base most people expect in traditional potato salad. Sour cream adds a light tang that brightens the flavor and keeps the salad from tasting too heavy.
Together, they create a creamy dressing that coats the potatoes beautifully without overpowering the other ingredients.
Why You'll Love This Recipe
- Classic Midwest potato salad flavor
- Creamy dressing made with sour cream and mayo
- Perfect for BBQs, picnics, and potlucks
- Easy to make ahead for gatherings
- Uses simple pantry ingredients
If you're planning a full picnic spread, you might also enjoy my Creamy Red Potato Salad with Dill or this Broccoli Crunch Salad with Cranberries.
Best Potatoes for Potato Salad
Waxy potatoes work best for potato salad because they hold their shape after cooking.
Yukon Gold potatoes are my favorite choice for this recipe. They have a naturally creamy texture and thin skins, which means you usually don't need to peel them.
Red potatoes are another great option and also hold together well in salads.
Russet potatoes can work in a pinch, but they tend to be more starchy and can break apart more easily after boiling.
Ingredients
Of course, every potato salad starts with potatoes, Yukon Gold potatoes in this case.
For the creamy dressing, you'll use:
- mayonnaise - this is probably the only time you'll hear me say you can use Miracle Whip if you prefer. You're welcome, salad dressing fans!
- sour cream - use any extras to whip up a batch of this sour cream cookies recipe!
- sugar
- apple cider vinegar - you can also use white vinegar if you prefer
- yellow mustard
- dried minced onion
- celery seed
- salt & pepper
Optional ingredients but highly recommended: In my opinion, a good potato salad needs some hard boiled eggs on top and a good dash of paprika. For perfectly cooked eggs, use my Instant Pot hard boiled eggs.
How to make potato salad with sour cream
It's really quite simple...
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Cook your potatoes on the stovetop by boiling in water, or you can make them in your Instant Pot.
Yes, you heard that right. My recipe includes instructions for making your potatoes in a 6 quart or larger Instant Pot or other programmable pressure cooker instead of boiling them in water. That's a huge time and effort saver!
You know I love finding shortcuts for you...
Mix the sour cream potato salad dressing in a separate bowl until smooth.
Pour over the cooled (or partially cooled) potatoes and stir gently to combine.
It might look like there's too much dressing at first, but don't worry. Cover and refrigerate the potato salad for several hours or overnight.
This gives the potatoes a chance to soak up all that goodness.
YUM!
When you're ready to serve up your potato salad, top it with a sprinkle of paprika for color, and if you'd like, some hard boiled egg slices.
And that's all there is to this creamy potato salad recipe. Super easy, right???
Tips for Creamy Potato Salad
A few small tips can make a big difference when making potato salad.
- Salt the cooking water. Potatoes need salt! Adding salt to the water seasons the potatoes from the inside out.
- Don't overcook the potatoes. They should be fork-tender but still hold their shape.
- Let the salad chill before serving. Potato salad tastes best after it sits in the refrigerator for a few hours. This gives the potatoes time to absorb the dressing and flavors.
- Stir before serving. Potatoes absorb dressing as they chill, so a quick stir helps redistribute everything evenly.
FAQS
If you’re serving a large spread with several dishes, plan on about ½ cup per person. If potato salad is one of the main side dishes, you may want closer to 1 cup per person.
Yes! Sour cream is a great addition to potato salad because it adds a slightly tangy flavor that balances the richness of mayonnaise. Many classic potato salad recipes use both sour cream and mayo to create a creamy dressing that isn't too heavy.
You can put your own spin on this classic potato salad. Here are a few ideas...
- use Dijon mustard instead of plain yellow mustard
- replace some of the regular mayo with chipotle mayo for a little spicy kick
- add pickles for some zing
What to serve with creamy potato salad
Looking for a simple main dish? These baked ham and cheese sliders pair well and are easy to make ahead.
Or try serving potato salad alongside Cheeseburger Sliders, Sloppy Joes, or grilled Turkey Burgers.
Make Ahead Tip
Potato salad is actually better when made ahead of time. Preparing it several hours or even a day in advance gives the potatoes time to absorb the dressing and flavors.
Before serving, give the salad a quick stir and add a spoonful of mayo or sour cream if it needs a little extra creaminess.
What Makes This Potato Salad Old Fashioned?
Old fashioned potato salad recipes usually include simple ingredients like mayonnaise, mustard, vinegar, and eggs. This version follows that classic formula but adds sour cream for extra tang and creaminess.
More Easy Salad Recipes
This post was originally posted in 2019 and updated in June 2023.
Recipe
Old Fashioned Sour Cream Potato Salad
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Ingredients
- 5 pounds Yukon gold potatoes washed
- 1.5 cups mayonnaise
- ⅔ cups sour cream
- 3 Tablespoons sugar
- 3 Tablespoons apple cider vinegar
- 2 teaspoons yellow mustard
- 2 teaspoons dried minced onion
- 1 teaspoon celery seed
- salt & pepper to taste
- 4 hard boiled eggs sliced to top, optional
- 1 teaspoon paprika for garnish
Instructions
To cook the potatoes (traditional method)
- Cut potatoes into bite size pieces. Bring a large pot of water to a boil, then cook for 20 minutes or until tender. Drain and set aside to cool.
To cook the potatoes (Instant Pot/Pressure Cooker method)
- Add 1 cup of water and trivet to the Instant Pot. Place whole potatoes in the pot atop the trivet. Most should fit in a 6 quart or larger pot, but do not exceed the fill line. Prick potatoes with a sharp knife. Set pressure to manual for 20 minutes, then let them naturally release. Allow to cool slightly before cutting into bite size pieces.
To make the dressing for the potato salad:
- In a medium sized bowl, combine mayonnaise, sour cream, sugar, apple cider vinegar, yellow mustard, dried minced onion. Stir until all ingredients are combined, then fold into the diced potatoes, gently folding until incorporated.
- Mixture will be very creamy but will soak into the potatoes as it sits.
- Refrigerate for several hours or overnight. Stir before serving and top with hard boiled egg slices and paprika.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Heather Wilson says
Hands down the best potato salad I’ve ever made and ever eaten!! Not a lot of additional ingredients in this one, only the main players-and the dressing is just the right amount to keep it from drying out 2-3 days after initially making it. This is the recipe you need to have on hand always!!
Deanne Frieders says
Thank you, Heather! We love it too, and it is a great recipe. I have Grandma to thank for that 🙂
Daniel B says
Good recipe, I also add 4 slices of crumbled bacon or bacon bits. Add bacon/bits and mix well.
Deanne Frieders says
Bacon makes everything better 🙂