Is there anything better than a creamy potato salad on a hot summer day? This recipe is perfect for a picnic or BBQ, and it’s sure to be a hit with your friends and family.
Plus, it’s really easy to make – you just need a few simple ingredients.
When a classic potato salad recipe is decades old, it has to be good, right???
I still have memories of eating this traditional potato salad in a lawn chair on my grandparents farm.
It’s old school and is soooo good!
Now here’s the twist.
This creamy potato salad recipe is made with sour cream AND mayo.
So while this is certainly a traditional potato salad recipe with the classic flavors, it has just a touch of a little different spin.
The sour cream adds a nice little tang to break up the mayo.
And let’s be honest, this potato salad recipe uses a healthy amount of mayo.
We’re also using Yukon gold potatoes instead of russet potatoes, which is one update I made to the recipe. These potatoes are thin skinned which means you don’t need to peel them.
Easy peasy is always the way to go!
Ingredients in Creamy Potato Salad
Of course our potato salad has, well…potatoes. Gold potatoes, as I mentioned.
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
- 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.
How to make creamy potato salad with mayonnaise and sour cream
It’s really quite simple…
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 potato salad dressing in a separate bowl until combined.
Pour over the cooled (or partially cooled) potatoes and stir gently to combine.
It’s gonna look like there’s too much dressing, so I don’t want you to freak out. Cover and refrigerated the potato salad for a few hours or overnight.
This gives the potatoes a chance to soak up all that goodness.
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???
How much potato salad per person?
Some of this is going to depend on how large your spread is, meaning if there are lots of options, the number is gonna be lower.
If you have tons of food like my family always has, I’d say go with 1/2 cup per person.
If your spread is limited, for example baked beans, burgers and potato salad, I’d run that number a little higher up to 1 cup per person. I know it sounds like a lot, but if you measured it out you’d be surprised!
What kind of recipe variations do you recommend?
You can put your own spin on this classic potato salad. Here are a few ideas…
- use Dijon mustard instead of plain yellow mustard
- add pickles for some zing
- garnish with green onions or chives
What to serve with creamy potato salad
Other easy recipes you’ll love
- Mayo Free Potato Salad
- Asparagus & Green Bean Salad
- Quick & Healthy Pasta Salad Recipes
- Easy Summer Corn Salad
- Easy Cucumber Tomato Salad
This post was originally posted in 2019 and updated in March 2022.
- 5 pounds Yukon gold potatoes, washed
- 1.5 cups mayonnaise
- 2/3 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
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.
* I like using Yukon Gold because they don't need to be peeled, however if that's your preference you certainly can!
*To make this dairy free, omit the sour cream
*Sugar can be omitted if desired.
* Red wine vinegar can be used in place of apple cider vinegarCalorie count without hard boiled eggs
Serving Size:1 grams
Amount Per Serving: Calories: 429Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 81mgSodium: 253mgCarbohydrates: 44gFiber: 4gSugar: 6gProtein: 7g