Potato Salad Recipe With Egg and Sour Cream: Creamy Tang With Classic Crunch

This potato salad delivers the creamy texture and classic flavors everyone craves, with a perfect balance of tangy and rich elements. The combination of tender potatoes, hard-boiled eggs, and sour cream creates a dish that’s both comforting and satisfying.

What makes this version special is the attention to detail—properly cooking the potatoes, chopping the ingredients to the right size, and letting the flavors meld together. The result is a side dish that’s smooth, flavorful, and packed with that familiar crunch.

Serve it at picnics, barbecues, or as a simple weeknight side. The tangy sour cream and eggs add depth, while the potatoes provide a hearty base that holds up well, even when made ahead.

This is the kind of recipe that brings people together, offering a taste of tradition in every bite.

Ingredients for Potato Salad Recipe with Egg and Sour Cream

Tender potatoes, hard-boiled eggs, and tangy sour cream create this creamy, satisfying classic side dish.

The potatoes are the foundation here. Yukon Golds strike the perfect balance between waxy and creamy—avoid russets, which fall apart. Source them from Whole Foods or your local farmers market for optimal texture. The eggs should be fresh, large, and properly hard-boiled (12 minutes in simmering water, then ice bath). For the sour cream, full-fat is non-negotiable—it provides the necessary richness.

Need to swap the mayonnaise? Full-fat Greek yogurt works in a pinch, though the flavor shifts slightly. Out of fresh dill? Substitute with 2 tsp dried dill, but add it to the dressing first to rehydrate. No celery? Try bell pepper for crunch (same quantity, finely diced). The pickles can be swapped for bread-and-butter if you prefer a sweeter note.

This keeps beautifully—actually improves overnight as flavors meld. Store in an airtight container in the fridge for up to 5 days. Not suitable for freezing (the potatoes turn mushy). Best served chilled, but let it sit at room temperature for 20 minutes before serving for optimal creaminess.

Step-by-Step Instructions for Potato Salad With Egg and Sour Cream

Master the technique for perfectly balanced texture and flavor in this timeless dish.

Step 1: Boil and Season the Yukon Gold Potatoes

Place the 2 lb Yukon Gold Potatoes (peeled and cubed into 1-inch pieces) in a large pot and cover with cold water by 1 inch. Add 1 tbsp of the 1.5 tsp Kosher Salt to the water. Bring to a boil over high heat, then reduce to a gentle simmer.

Cook for 8-10 minutes until the potatoes are tender when pierced with a fork but still hold their shape. Drain immediately and transfer to a large bowl. While still warm, season with the remaining ½ tsp Kosher Salt and 0.75 tsp Freshly Ground Black Pepper—this layers flavor more effectively than seasoning at the end.

Step 2: Prepare the Hard-Boiled Eggs and Aromatics

Chop the 6 whole Large Eggs into ½-inch pieces and set aside. Finely dice the 0.5 whole Yellow Onion, finely chop the 2 whole Celery Stalks, and chop the 0.5 cup Dill Pickles (reserve 1 tbsp brine).

In a small bowl, combine the 1 cup Full-Fat Sour Cream, 0.5 cup Mayonnaise, 1 tbsp Dijon Mustard, 1 tbsp Apple Cider Vinegar, and 0.5 tsp Sweet Paprika. Whisk until smooth and fully incorporated—this creates the creamy, tangy base that defines the dish.

Step 3: Combine All Ingredients Gently

Pour the sour cream mixture over the warm potatoes. Add the chopped Large Eggs, Yellow Onion, Celery Stalks, and Dill Pickles (including the reserved brine). Sprinkle in the 2 tbsp Fresh Dill and 2 tbsp Fresh Chives.

Using a silicone spatula, fold everything together with a light hand until just combined. Overmixing will break down the potatoes and make the salad mushy. The dressing should lightly coat every piece without pooling at the bottom of the bowl.

Step 4: Chill and Allow Flavors to Meld

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (ideally 2 hours). This chilling time is crucial—it allows the flavors to develop and the dressing to thicken slightly as it absorbs into the potatoes.

Before serving, give the salad a final gentle stir. Taste and adjust seasoning if needed, though the initial salting of the warm potatoes should provide perfect balance. The texture should be creamy with visible chunks of potato, egg, and vegetables throughout.

Dietary Considerations for This Dish

Gluten-Free Friendly

This dish is naturally gluten-free, making it perfect for anyone avoiding wheat. Just double-check your Dijon mustard and pickle brine—some brands add gluten-containing thickeners. I always use Annie’s Dijon for peace of mind.

Vegetarian Adaptation

As written, this potato salad is fully vegetarian with its egg and dairy base. The Yukon Gold potatoes and fresh herbs provide heartiness without meat. For vegans, you’d need to swap the eggs and sour cream for plant-based alternatives.

Dairy Considerations

The full-fat sour cream contains dairy, so this isn’t suitable for lactose-intolerant diners. For a lighter version, I’ve successfully used Greek yogurt instead, though the tang differs slightly. The mayonnaise also typically contains dairy.

Egg Allergy Note

With 6 hard-boiled eggs in the recipe, this isn’t safe for those with egg allergies. You could omit them, but the texture and richness would change significantly. The eggs also add that classic yellow color to the dish.

Low-Carb Option

To reduce carbs, cut the potatoes by half and add more chopped celery and pickles. This maintains the crunch while lowering the carb count. The sour cream dressing remains keto-friendly as-is. 💪

Sodium Awareness

With 1.5 tsp Kosher salt plus salty pickles and mustard, this dish has moderate sodium. I recommend using low-sodium pickles and tasting before adding extra salt. The pickle brine also contributes to the sodium content.

Frequently Asked Questions