If you are searching for the ultimate crowd-pleasing side dish, this ultra-creamy potato salad with mayonnaise and sour cream hits every single mark. Perfectly rich yet beautifully balanced, it combines tender, waxy red potatoes with a velvety dressing that makes generic, store-bought versions pale in comparison. It is the absolute perfect companion for weekend barbecues, holiday tables, or a comforting family lunch.
What truly sets this recipe apart is the foundation. Instead of using a jar from the shop, we whip up a rich, luxurious homemade mayonnaise emulsified to perfection, then fold in a generous dollop of cool sour cream for a refreshing, tangy bite. To elevate the flavor profile even further, we add an authentic Central European touch-a pinch of savory dried vegetable mix-alongside a vibrant, fresh trio of garden dill, earthy thyme, and crisp chives.
Whether you are looking to master homemade emulsion for the first time or simply want to upgrade your classic side dish game, this step-by-step guide will show you exactly how to achieve a flawless, velvety texture every single time.
Jump to:
- Ingredients for the Creamy Potato Salad
- Watch the Step-by-Step Video Tutorial
- How to Make Potato Salad with Mayonnaise and Sour Cream
- Chef's Top Tip for the Perfect Texture
- Recipe Variations: Add Extra Protein
- Best Food Pairings and Serving Ideas
- How to Store Creamy Potato Salad
- Frequently Asked Questions (FAQs)
- Share Your Potato Salad Masterpieces!
- Related
- Best Creamy Potato Salad with Mayonnaise and Sour Cream
The inspiration for this dish actually came after the wonderful response to our classic no-mayo potato salad. While that original version is beautifully light and tangy, I know many of you also crave a rich, decadent comfort-food texture. To deliver exactly that, I wanted to showcase a luxurious, scratch-made homemade mayonnaise in this version, using a dollop of cool sour cream to keep it perfectly balanced.
Ingredients for the Creamy Potato Salad
The magic of this recipe lies in the balance of simple, high-quality ingredients. By choosing the right potato and creating a scratch-made dressing, you elevate a humble side dish into something genuinely memorable.
Here is what you will need to gather before starting:
For the Potato Salad Base
- 1 kg Red Potatoes: Opt for waxy salad potatoes. They hold their shape beautifully after boiling and dicing, ensuring your salad has a wonderful texture rather than turning into mashed potatoes.
- 2 Medium Red Onions: Red onions offer a milder, sweeter bite than standard yellow onions, and they add a lovely pop of color to the dish.
- Sunflower Oil: A clean, neutral oil used to gently coat and soften the chopped onions.
- Dried Vegetable Mix (such as Knorr Delikat): This is our secret family addition! It introduces a deeply savory, complex layer of flavor that lifts the entire dish.
- Fresh Herb Trio: A vibrant combination of fresh dill, earthy thyme, and crisp chives. Using fresh herbs gives the salad a bright, garden-fresh finish that cuts through the richness of the dressing.
- Sea Salt and Freshly Ground Black Pepper: Essential for building layers of seasoning from the boiling pot to the final bowl.
For the Homemade Mayonnaise & Sour Cream Dressing
- 2 Egg Yolks: Use fresh, high-quality, free-range eggs. They form the rich, emulsified base of your scratch-made mayonnaise.
- 1 Teaspoon Dijon Mustard: This acts as a natural emulsifier to help bind the oil and yolks, while adding a smooth, subtle tang.
- 50 ml Sunflower Oil: The ideal neutral oil choice for mayonnaise, allowing the flavors of the herbs and lemon juice to take center stage.
- ½ Lemon (Juiced): Freshly squeezed lemon juice provides the crucial acidity needed to brighten the dressing and stabilize the emulsion.
- 1 Tablespoon Sour Cream: The ultimate finishing touch. Folding a dollop of cool sour cream into your fresh mayonnaise creates an incredibly velvety dressing with a pleasant, signature tang.
Watch the Step-by-Step Video Tutorial
If you are a visual learner who likes to see exactly how the homemade mayonnaise emulsifies or the perfect size to cube the potatoes, we have got you covered. We filmed a complete, step-by-step video tutorial to guide you through the entire process from start to finish. Watch the video right here on the page to see exactly how to achieve that flawless, velvety consistency before you dive into the kitchen!
How to Make Potato Salad with Mayonnaise and Sour Cream
Bringing this dish together is incredibly simple. By syncing your prep work while the potatoes boil and cool, you can whip up this rich side dish efficiently. Follow these easy, step-by-step instructions for the perfect result.
1. Boil and Peel the Potatoes
- Wash and submerge: Thoroughly wash 1 kg of red salad potatoes. Place them whole and unpeeled into a large pot and cover them completely with cold water.
- Season the water: Stir 2 tablespoons of sea salt into the water. Starting with cold, heavily salted water ensures the potatoes cook evenly from edge to center and absorb flavor throughout.
- Boil until tender: Bring to a boil and cook for 30 to 40 minutes, or until the largest potato can be easily pierced with a fork.
- Drain and cool: Carefully drain the hot water and let the potatoes sit for a few minutes until they are cool enough to handle comfortably, then gently peel away the skins.
2. Prep the Red Onions and Fresh Herbs
- Chop the onions: While the potatoes are boiling, dice your two medium red onions. Aim for a slightly larger, rustic dice rather than a fine mince to give the salad a pleasing crunch.
- Mellow the sharpness: Place the diced red onions into a small bowl. Sprinkle with 1 teaspoon of sea salt and drizzle with 1 tablespoon of sunflower oil. Toss to coat well and let them rest for 15-20 minutes. This simple trick softens the onion's texture and takes away its harsh raw bite.
- Chop the herbs: Finely chop your fresh dill, thyme, and chives, then set them aside.
3. Whisk the Homemade Mayonnaise Dressing
- Create the base emulsion: In a clean mixing bowl, combine the 2 egg yolks, 1 teaspoon of Dijon mustard, a pinch of salt, and pepper. Begin whisking steadily.
- Slowly incorporate the oil: Gradually add your 50 ml of sunflower oil in a slow, steady stream while whisking continuously until a thick, creamy mayonnaise forms. Whisk in a squeeze of fresh lemon juice to stabilize and brighten the mixture.
- Fold in the sour cream: Spoon 1 tablespoon of full-fat sour cream directly into your fresh mayonnaise.
- Stir gently until completely smooth and velvety. (Note: If you are short on time, you can substitute this step with high-quality store-bought mayonnaise mixed with a spoonful of sour cream or Greek yogurt).
4. Assemble the Creamy Potato Salad
- Cube the potatoes: Cut your peeled, completely cooled potatoes into bite-sized cubes.
- Combine the base: In a large serving bowl, gently fold the cubed potatoes together with the salted, softened red onions.
- Season thoroughly: Scatter the fresh dill, thyme, and chives across the top. Sprinkle in 1 teaspoon of sea salt, 1 teaspoon of freshly ground black pepper, and 1 teaspoon of the dried vegetable mix for that irreplaceable savory depth. Fold gently so you don't break up the potato cubes.
- Coat with dressing: Pour your luxurious homemade mayonnaise and sour cream dressing over the salad. Use a spatula to gently lift and turn the salad until every single cube is beautifully coated and creamy.
Chef's Top Tip for the Perfect Texture
Crucial Step: Always allow your boiled potato cubes to cool down completely to room temperature before folding in the homemade dressing. If the potatoes are even slightly warm, the heat will melt the fats in your fresh emulsion, causing the mayonnaise to "split" or separate. This leaves you with an oily, less-than-ideal texture instead of a thick, velvety coating.
Recipe Variations: Add Extra Protein
While this potato salad with mayonnaise and sour cream is an incredible side dish on its own, you can easily turn it into a hearty, standalone lunch or dinner by adding protein. Here are a few favorite variations:
- Classic Egg & Potato Salad: Gently fold in 2 or 3 chopped hard-boiled eggs. This adds a wonderful, rich texture that pairs beautifully with the homemade dressing.
- Smoky Bacon Twist: Top the salad with a generous handful of crispy, crumbled bacon right before serving for a savory, smoky crunch.
- Chicken or Ham Salad: Toss in shredded leftover roasted chicken or diced cooked ham to transform this into a quick, satisfying weekday meal.
- Seafood Variation: Mix in a well-drained can of flaked tuna or wild salmon for a refreshing, protein-packed summer salad.
Best Food Pairings and Serving Ideas
For the best flavor experience, we highly recommend making this dish at least one hour ahead of time and storing it in the fridge. This gives the cold potatoes time to absorb the fresh herbs and savory seasoning, allowing the flavors to meld together perfectly.
It serves as a quintessential side dish for a variety of meals:
- Grilled Meats: It's a quintessential side for grilled hamburgers, hot dogs, chicken, steak, and ribs. The cool, creamy salad provides a wonderful contrast to the smoky, savory chicken kebabs.
- Pulled Pork or Chicken Sandwiches: A scoop of potato salad on the side complements the richness of pulled meats beautifully.
- Fried Chicken: The creamy texture and slight tang of the potato salad cut through the richness of air fryer chicken legs perfectly.
- BBQ Ribs: A classic combination! The potato salad offers a refreshing counterpoint to sticky, honey glazed pork ribs.
- Corn on the Cob: Another picnic and BBQ staple that pairs wonderfully with potato salad.
Presentation Tip: For a beautiful dinner party presentation, scoop the salad into individual small ramekins and garnish with an extra sprig of fresh dill and a light dusting of sweet paprika.
How to Store Creamy Potato Salad
Because this recipe contains fresh egg yolks and dairy, proper storage is essential for both flavor freshness and food safety.
- Refrigeration: Transfer any leftover potato salad into a clean, airtight container as soon as possible. Store it in the refrigerator at or below 4°C (40°F).
- Shelf Life: When stored correctly in the fridge, the salad will stay perfectly fresh and delicious for 3 to 4 days.
- The 2-Hour Rule: Never leave the potato salad sitting out at room temperature for longer than two hours. If you are serving this at an outdoor summer BBQ or picnic where the temperature hits 32°C (90°F) or higher, put the bowl back in the cooler or fridge after just one hour.
Frequently Asked Questions (FAQs)
The best choice is always a waxy potato, such as red potatoes, Charlotte, or new potatoes. Waxy potatoes have less starch and more moisture, which helps them hold their neat, cubed shape perfectly when boiled and tossed. Avoid starchy varieties like Russets or baking potatoes, as they crumble easily and will turn your salad into a mashed potato texture.
Potato salad usually becomes watery for two reasons: adding dressing to warm potatoes, or onions releasing excess moisture. When warm potatoes hit mayonnaise, the emulsion breaks and turns oily. Additionally, raw onions release liquid when they sit with salt. This recipe fixes both issues by ensuring the potatoes are completely cold and by pre-salting the red onions to draw out and drain excess sharpness before assembly.
No, you should never freeze a potato salad that contains a mayonnaise or sour cream dressing. When frozen and thawed, the dairy and egg-oil emulsion will completely break apart. This leaves you with a separated, watery, and unappealing grainy texture. It is always best enjoyed fresh within 3 to 4 days of refrigeration.
Yes, absolutely. While the scratch-made version offers a truly luxurious, velvety texture and superior flavor, you can easily use a high-quality shop-bought mayonnaise if you are short on time. To mimic the signature depth of this recipe, simply fold 1 tablespoon of sour cream or full-fat Greek yogurt into your store-bought mayo before mixing it into the salad.
Yes, this is actually recommended! Making the salad 24 hours in advance allows the red potatoes to fully absorb the fresh herbs, lemon juice, and savory dried vegetable seasoning. Just keep it tightly covered in an airtight container in the fridge until you are ready to serve.
Share Your Potato Salad Masterpieces!
And there you have it-a wonderfully creamy and tangy potato salad with mayonnaise and sour cream that is perfect for any occasion! We hope you give this recipe a try. We would absolutely love to see how your culinary masterpieces turn out!
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Happy cooking and even happier sharing!
Related
Looking for other delicious potato recipes? Try these and you won't regret it:
Best Creamy Potato Salad with Mayonnaise and Sour Cream
Equipment
- 1 bowl
- 1 pot
- 1 cutting board
Ingredients
For Boiling the Potatoes
- 1 kg potatoes red salad potatoes
- 2 teaspoon sea salt for boiling, kosher
For the Salted Red Onions
- 2 pcs red onions medium-size, diced
- 1 tablespoon sunflower oil or olive oil
- ½ teaspoon sea salt over onions, kosher
For Assembling the Salad
- 1 teaspoon sea salt in salad, kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon dried vegetable mix Knorr Delikat
- 2 tablespoon dill chopped
- 1 tablespoon thyme chopped
- 1 tablespoon chives. chopped
For the Homemade Mayonnaise Dressing
- 1 teaspoon mustard Dijon
- 2 pcs egg yolks free range
- ½ teaspoon sea salt Kosher
- ½ teaspoon ground pepper freshly ground
- 1 tablespoon sour cream or cream fresh
- ½ pcs lemon juice freshly sqeezed
- 50 ml sunflower oil
Instructions
Prepare the Potatoes & Onions
- Wash the red potatoes thoroughly, place them whole and unpeeled into a pot, and cover completely with cold water.
- Stir in 2 tablespoons of sea salt. Boil for 30 to 40 minutes until easily pierced with a fork. Drain and let cool slightly, then peel and cut into bite-sized cubes.
- While potatoes boil, dice the red onions. Place them in a small bowl, sprinkle with ½ teaspoon of sea salt, drizzle with 1 tablespoon of sunflower oil, and toss. Let sit for 15-20 minutes to soften and mellow.
Make the Dressing & Assemble
- In a clean bowl, whisk the egg yolks, Dijon mustard, salt, and pepper. While whisking continuously, slowly drizzle in the sunflower oil in a steady stream until a thick mayonnaise forms. Whisk in the lemon juice, then gently fold in the sour cream.
- In a large serving bowl, combine the completely cooled potato cubes and the salted red onions.
- Add the fresh dill, thyme, chives, remaining sea salt, pepper, and dried vegetable mix. Gently fold to combine without breaking the potatoes.
- Pour the homemade dressing over the top and lift gently with a spatula until every cube is beautifully coated.
Video
Notes
- The Golden Rule: Be absolutely sure the potatoes have cooled completely to room temperature before adding the dressing. Warm potatoes will melt the fats in your fresh emulsion, causing the mayonnaise to split and become oily.
- Make Ahead: For the absolute best flavor, refrigerate the salad for at least one hour before serving to let the fresh herbs and seasonings fully meld.
- Time-Saving Shortcut: If you are short on time, substitute the homemade mayo steps with high-quality store-bought mayonnaise mixed with a tablespoon of sour cream.
Nutrition
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