Old Fashioned Sour Cream Potato Salad
This old fashioned sour cream potato salad is creamy, tangy, and perfect for BBQs, picnics, and potlucks. Made with both sour cream and mayonnaise, it’s a classic Midwest potato salad that everyone loves.
Servings: 12 servings
Calories: 429kcal
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
Potato choice: Yukon Gold potatoes work especially well for potato salad because they have a naturally creamy texture and thin skins, which means you usually don't need to peel them. Red potatoes also work well and hold their shape nicely after boiling.
Don’t worry if the dressing looks like too much. Potatoes absorb dressing as they chill. After a few hours in the refrigerator, the salad will thicken and the flavors will blend together.
Make ahead tip: Potato salad actually tastes better after it sits in the refrigerator for several hours. Making it ahead of time allows the potatoes to absorb the dressing and develop more flavor.
Adjust the tang: If you prefer a tangier potato salad, add an extra tablespoon of sour cream or a splash of apple cider vinegar.
Mustard options: Yellow mustard gives this recipe its classic flavor, but Dijon mustard can be used for a slightly sharper taste.
Add-ins: If you like a little extra texture, try adding chopped pickles, green onions, or fresh dill.
Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3–4 days. Stir before serving.
Serving tip: Keep potato salad chilled until ready to serve, especially at outdoor gatherings or picnics.
Nutrition
Serving: 1cup | Calories: 429kcal | Carbohydrates: 44g | Protein: 7g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Cholesterol: 81mg | Sodium: 253mg | Fiber: 4g | Sugar: 6g
