Potato Salad Recipe With Sour Cream And Mayo: Tangy Creamy Picnic Classic

There’s a reason this potato salad remains a picnic staple—it delivers that classic creamy texture and tangy flavor every time. I perfected this version after years of testing, balancing the richness of mayonnaise with the brightness of sour cream.

The secret lies in the potatoes themselves. Yukon Golds hold their shape while absorbing the dressing beautifully. A touch of mustard and fresh herbs elevate the flavor without overwhelming the dish’s simplicity.

What you get is a creamy, well-balanced side that improves as it chills. The potatoes stay tender, the dressing clings perfectly, and every bite tastes like summer tradition.

Serve it at your next gathering or enjoy it as a satisfying lunch. This recipe never disappoints.

Ingredients for Potato Salad Recipe with Sour Cream and Mayo

Yukon Golds, creamy dressing, and fresh herbs make this picnic-perfect side.

The potatoes are key here. Yukon Golds strike the perfect balance of creamy texture and structure—red potatoes get too waxy, russets fall apart. Look for firm, unblemished ones at whole foods markets or your local grocer. I always grab an extra pound since they store well in a cool, dark place. For the mayo, Hellmann’s or Duke’s give that classic richness without being too sweet.

No Yukon Golds? Red potatoes work in a pinch (don’t peel them—the skin holds them together). Swap fresh herbs for 1 tbsp dried dill if that’s what you’ve got. The sour cream can be Greek yogurt for tang, but it’ll be thicker. If you’re skipping eggs, add an extra 1/4 cup chopped celery for crunch. The mustard is flexible—Dijon adds depth, but yellow keeps it classic.

Best made a day ahead—flavors meld overnight. Keeps in the fridge for 4-5 days (the eggs mean no longer). Cover tightly so it doesn’t pick up other odors. Not freezer-friendly, but honestly, it never lasts that long at my house.

Step-by-Step Instructions for Creamy Potato Salad

Here is my proven method for a classic picnic dish that is always a crowd pleaser.

Step 1: Prepare and Cook the Yukon Gold Potatoes

Place the peeled and evenly cubed 3 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of the 1.5 tsp Kosher Salt to the water. This ensures even seasoning from the start.

Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until the potatoes are fork-tender but still hold their shape. Drain immediately and let them cool slightly for 10 minutes—this prevents them from turning mushy when mixed.

I’ve found Yukon Golds are ideal for this recipe because their natural creaminess pairs perfectly with the tangy dressing.

Step 2: Mix the Creamy Dressing Base

In a large bowl, whisk together the 1 cup Mayonnaise, 0.75 cup Sour Cream, 2 tbsp Yellow Mustard, and 1.5 tbsp Apple Cider Vinegar until smooth. The vinegar adds a subtle tang that balances the richness of the mayo and sour cream.

Stir in the 3 tbsp Sweet Pickle Relish, which adds a hint of sweetness and texture. Season with the remaining 0.5 tsp Kosher Salt and 0.5 tsp Black Pepper. Taste and adjust seasoning if needed—this is your chance to get the flavor just right.

Step 3: Combine Vegetables and Dressing

Add the slightly cooled Yukon Gold Potatoes to the bowl with the dressing. Gently fold in the 0.5 whole Red Onion (finely diced) and 3 whole Celery Stalks (finely chopped). The celery adds a refreshing crunch, while the red onion provides a mild bite.

Next, fold in the chopped 4 whole Hard-Boiled Eggs and 0.25 cup Fresh Dill. The eggs add richness and the dill brings a bright, herby note that ties everything together. Be gentle here to keep the potatoes intact.

Step 4: Chill and Garnish for Serving

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight). Chilling allows the flavors to meld and the dressing to fully coat the potatoes. This step is non-negotiable for the best texture and taste.

Just before serving, sprinkle with the 2 tbsp Fresh Parsley for a pop of color and freshness. Give it one final gentle stir to redistribute the dressing. This dish tastes even better the next day, making it perfect for picnics or potlucks.

Flavor Customization for potato salad recipe with sour cream and mayo

Herb Variations

Swap the 0.25 cup Fresh Dill for ¼ cup chopped tarragon for a French-inspired twist. I love how tarragon’s anise-like flavor pairs with the creaminess. Alternatively, try 2 tbsp fresh chives for a milder, oniony note that’s still bright and fresh.

Spice It Up

Add ½ tsp smoked paprika to the dressing for a subtle, smoky depth. A pinch of cayenne pepper (about ⅛ tsp) brings gentle heat without overpowering. These small additions keep the classic feel while adding intrigue. 🌶️

Sweet and Tangy

Replace the 3 tbsp Sweet Pickle Relish with 2 tbsp diced bread and butter pickles for a sweeter crunch. For extra tang, stir in 1 tbsp prepared horseradish—it adds a delightful kick that cuts through the richness.

Extra Creamy

Mix in ¼ cup Greek yogurt with the mayo and sour cream for a thicker, protein-rich dressing. This also lightens the dish slightly while keeping it luxurious. I often do this when serving it as a main dish.

Crunchy Add-Ins

For more texture, fold in ½ cup diced radishes or ¼ cup chopped toasted pecans. The radishes add a peppery bite, while the pecans bring a nutty crunch that contrasts beautifully with the creamy potatoes. 💫

Egg Customization

Skip the hard-boiled eggs and add ¼ cup crumbled crispy bacon for a smoky, savory element. Or try 2 tbsp capers for a briny, Mediterranean-inspired twist that still feels classic.

Frequently Asked Questions