Sour Cream Potato Salad

Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 1836kcal

Author: Aleka Shunk

Get ready to savor the irresistible blend of creamy textures and zesty flavors with this irresistable sour cream potato salad recipe. Made with tender potato chunks, tangy sour cream, and a medley of diced celery and chives, this twist on your classic potato salad is absolutely delicious!!

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Equipment

1 Medium Bowl

Ingredients

4-5 medium gold potatoes
1 cup sour cream
2 ribs celery, diced
2 tablespoon sweet relish
½ cup mayo
½ tablespoon dijon
½ tablespoon sugar
1 teaspoon salt
2 tablespoon chives, minced *reserve some for topping

Instructions

Half your potatoes and place them in cold water in a large pot.
Boil potatoes for 15-20 minutes or until they are FORK TENDER. This means, if you stick a fork in, they EASILY slide in. The potato should fall off the fork with a little gravity when pierced.
Drain potatoes and let cool slightly.
Use a knife to peel off the skin of the potatoes. It should come off easily.
Dice potatoes small and add to a large bowl.
Add other ingredients to the bowl with the potatoes and toss well.
Serve room temperature or chilled.

Video

Notes

Potato Salad Tips

Watch your potatoes closely. You do not want to under cook them or your potato salad will be hard. If you boil them too long, your salad will be mushy.
Don't skimp on the salt. This is your main seasoning and is 100% necessary.
Add more relish or sugar if you prefer a sweeter potato salad.
Allow the flavors to meld and let the potato salad sit in the fridge for at least an hour before serving for the best flavor.

Nutrition