Looking for the best Potato Salad with Mayonnaise and Sour Cream recipe? You've found it! Creamy, tangy, and utterly delicious, this salad features a star ingredient: homemade mayonnaise. The addition of sour cream takes it over the top. Get ready for a taste sensation!
Potato salad, with its comforting and hearty nature, is a true crowd-pleaser, especially as the weather warms up. Think of summer barbecues, picnics in the park, and potlucks galore – it’s a staple at so many gatherings during the spring and summer months.
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The inspiration for this creamy Potato Salad with Mayonnaise and Sour Cream actually came from another beloved recipe right here on Timeaskitchen: our classic no mayo potato salad. Knowing how much you all loved the rich flavor of that homemade mayo, I wanted to showcase it in an equally delightful dish.
Ingredients
The magic of this Potato Salad with Mayonnaise and Sour Cream truly lies in the quality of its simple ingredients. Each component plays a crucial role in creating the perfect balance of creamy, tangy, and satisfying flavors. Let's take a closer look at what you'll need to bring this delicious salad to life.
For the Potato Salad
- 1 kg red potatoes: These waxy potatoes hold their shape beautifully when cooked, providing a lovely texture to the salad.
- Two red onions: Offering a milder and slightly sweeter bite compared to yellow onions, red onions add a lovely visual appeal and a subtle sharpness to the salad.
- Salt: Essential for enhancing the natural flavors of the potatoes and other ingredients.
- Ground pepper: Adds a touch of warmth and a subtle spicy note to the overall flavor profile of the salad. Freshly ground is always recommended for the best taste.
- Dried vegetable mix: This convenient blend adds a savory depth and complexity to the salad.
- Sunflower oil: It's a neutral oil that allows the other flavors to shine through.
- Fresh dill: This delicate herb offers a bright, slightly anise-like flavor that pairs wonderfully with potatoes and creamy dressings.
- Fresh thyme: With its earthy and slightly floral notes, thyme adds a lovely aromatic dimension to the salad.
- Fresh chives: These mild onion-flavored herbs provide a fresh, delicate finish and a pop of green color.
For the Homemade Mayonnaise
- Two egg yolks: The foundation of our rich and creamy homemade mayonnaise. Use fresh, high-quality yolks for the best results.
- Mustard: Acts as an emulsifier, helping to bind the mayonnaise, and adds a subtle tangy flavor. Dijon mustard is a great choice for its smooth texture and balanced taste.
- Sunflower oil: The main fat component in the mayonnaise, contributing to its smooth and creamy texture.
- Salt: Crucial for seasoning the mayonnaise and bringing out the other flavors.
- Pepper: Adds a touch of spice to the mayonnaise. Freshly ground white or black pepper works well.
- Lemon juice: Provides a necessary acidity that brightens the flavor of the mayonnaise and also helps with the emulsification process. Freshly squeezed is always best.
- Sour cream: This adds a delightful tang and extra creaminess to the mayonnaise, creating a unique and flavorful dressing for our potato salad.
See recipe card for quantities.
How to Make the Potato Salad Mayonnaise Sour Cream?
Time to bring it all together! This Potato Salad with Mayonnaise and Sour Cream is a breeze to make, and the flavor is simply divine. For those who like to watch and learn, I've also created a video recipe on my YouTube channel.
Now, let's get cooking!
Boil the Potatoes First
Let's start by cooking our red potatoes. For a serving size of approximately four, you'll need about one kilogram. Select potatoes that are relatively uniform in size for consistent cooking. Begin by washing the potatoes thoroughly. Place them in a pot and cover them with cold water.
Dissolve two tablespoons of sea salt into the water. Starting with cold water helps the potatoes cook evenly and prevents the outsides from becoming mushy before the insides are tender.
The potatoes are ready when they are easily pierced with a fork, usually after boiling for 30 to 40 minutes. At this point, carefully drain the boiling water. Allow the potatoes to cool down for a few minutes – just until they are comfortable to touch – before proceeding to the next step. This prevents burns while you peel them.
Prepare the Ingredients
While the potatoes are cooling just enough to handle, it's the perfect time to prepare the red onions. Take both onions and chop them. The key here is to avoid chopping them too finely – we want them to offer a subtle crunch and flavor throughout the salad, so aim for a slightly larger dice.
Place the chopped red onions in a bowl. Sprinkle with one teaspoon of sea salt and drizzle with one tablespoon of sunflower oil. Toss to coat and let sit for 15-20 minutes, while the potatoes cool. This allows the salt to soften the onions and mellow their flavor.
Since we have a little waiting time, let's quickly chop the fresh herbs we'll be using later. Finely chop the fresh dill and thyme. And if you've got fresh chives, go ahead and chop those up finely too! I'm using some pre-chopped frozen chives that I had on hand.
Prepare Homemade Mayonnaise
Let's prepare the homemade mayonnaise. In a bowl, combine the two egg yolks, mustard, salt, and pepper. Start whisking. Gradually add about 50 ml of sunflower oil, whisking constantly, until the mixture becomes thick and creamy, forming a mayonnaise.
For an even richer and more flavorful dressing, we'll now fold in one tablespoon of sour cream into the homemade mayonnaise. The sour cream will add an extra layer of creaminess and a subtle, pleasant tang that perfectly complements the other ingredients in the potato salad.
Stir until the sour cream is completely blended in, resulting in a dressing that's both incredibly creamy and has a lovely hint of sourness.
Alternatively, if you're short on time or prefer not to make homemade mayonnaise, you can use store-bought mayonnaise. To achieve a similar creamy and slightly tangy flavor profile, simply stir in one tablespoon of sour cream or full-fat yogurt into the store-bought mayonnaise.
Finishing the Potatoes Salad
With the cooled potatoes now peeled, proceed to cut them into cubes. The goal is to create pieces that are easy to eat and allow for a good distribution of flavors throughout the salad, so avoid cutting them too large.
Now, take the bowl of chopped and softened red onions and add the cubed potatoes. With a gentle folding motion, combine the potatoes and onions, ensuring they are well mixed but the potato cubes remain intact.
Bring in the fresh, vibrant flavors by adding the finely chopped dill and thyme to the potato and onion mixture. Then, add a tablespoon of finely chopped chives (or your pre-chopped frozen chives).
For seasoning, sprinkle in one teaspoon of sea salt, one teaspoon of freshly ground pepper, and one teaspoon of dried vegetable mix. Gently combine all the ingredients, being careful not to break the potatoes.
Alright, the very last step is to add that wonderful homemade mayonnaise and sour cream we prepared earlier. Spoon it over the potato salad and gently mix it in until everything is nicely coated and creamy.
And that's it! You've just made a fantastic Potato Salad with Mayonnaise and Sour Cream that's so delicious, it's bound to be a crowd-pleaser. Get ready for the compliments!
Top Tip
Just a little tip before you add the creamy dressing: be sure the potatoes have cooled down completely. If they're still warm, the heat can cause the mayonnaise to separate or "cut," which means the oil and egg yolks will no longer stay combined, and you'll end up with a less-than-ideal texture.
Variations
Here are some variations I could suggest, to add proteins for a heartier Potato Salad with Mayonnaise and Sour Cream:
- Hard-Boiled Eggs: Chopped hard-boiled eggs add richness and make the salad more substantial.
- Bacon: Crispy crumbled bacon provides a smoky and savory element.
- Shredded Chicken or Ham: Leftover cooked chicken or diced ham can turn this into a light meal.
- Tuna or Salmon: Flaked canned tuna or salmon (drained well) offers a different flavor profile.
Serving
There are so many delicious ways to serve your Potato Salad with Mayonnaise and Sour Cream! Here are some ideas, ranging from classic pairings:
- 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.
For a more elegant presentation, serve the potato salad in small bowls or ramekins. You can garnish each serving with an extra sprig of dill or a sprinkle of paprika.
Potato salad is generally best served cold. Make it ahead of time and refrigerate for at least an hour to allow the flavors to meld.
How to Store the Potato Salad?
For optimal freshness and food safety, it's crucial to store your Potato Salad with Mayonnaise and Sour Cream correctly. Once the salad is made, transfer any leftovers to an airtight container as soon as possible and refrigerate it. It should be kept at a temperature below 40°F (4°C). When stored properly, it will generally last for 3 to 4 days.
Be mindful not to leave the salad at room temperature for longer than two hours, as this can increase the risk of bacterial growth. In hot weather (above 90°F or 32°C), this time frame reduces to just one hour.
And there you have it – a wonderfully creamy and tangy Potato Salad with Mayonnaise and Sour Cream, perfect for any occasion! We hope you give this recipe a try and share your delicious creations with us. We'd absolutely love to see your potato salad masterpieces!
Feel free to snap a photo and tag us on your favorite social media platforms. You can find us and share your culinary adventures on our Facebook page, our vibrant Instagram feed, our inspiring Pinterest boards, and don't forget to check out our step-by-step video for this recipe and more on our YouTube channel. Happy cooking and even happier sharing!
Related
Looking for other delicious potato recipes? Try these and you won't regret it:
Creamy Potato Salad With Mayonnaise and Sour Cream
Equipment
- 1 bowl
- 1 pot
- 1 cutting board
Ingredients
Potato Boiling
- 1 kg potatoes red salad potatoes
- 2 teaspoon sea salt for boiling, kosher
Onions Dressing
- 2 pcs red onions medium-size
- 1 tablespoon sunflower oil or olive oil
- ½ teaspoon sea salt over onions, kosher
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
From mayonnaise, we use:
- 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 Ingredients
- Wash the potatoes thoroughly, place them in a pot and cover them with cold water.
- Add two tablespoons of sea salt into the water and boil until they are easily pierced with a fork, usually after boiling for 30 to 40 minutes.
- Carefully drain the boiling water and allow the potatoes to cool down for a few minutes before proceeding to peel them.
- Take both onions and chop them. Avoid chopping them too finely, so aim for a slightly larger dice.
- Place the chopped red onions in a bowl. Sprinkle with one teaspoon of sea salt and drizzle with one tablespoon of sunflower oil. Toss to coat and let sit for 15-20 minutes, while the potatoes cool.
- Finely chop the fresh dill and thyme. And if you've got fresh chives, go ahead and chop those up finely too!
Prepare Homemade Mayonnaise
- In a bowl, combine the two egg yolks, mustard, salt, and pepper. Start whisking. Gradually add about 50 ml of sunflower oil and half of lemon juice, whisking constantly, until the mixture becomes thick and creamy, forming a mayonnaise.
- Fold in one tablespoon of sour cream into the homemade mayonnaise. Stir until the sour cream is completely blended in.
Make the Salad
- Cut the boiled potatoes into cubes. The goal is to create pieces that are easy to eat, so avoid cutting them too large.
- Take the bowl of chopped and softened red onions and add the cubed potatoes. Gentle mix them.
- Bring in the finely chopped dill and thyme to the potato and onion mixture. Then, add a tablespoon of finely chopped chives. Sprinkle in one teaspoon of sea salt, freshly ground pepper, and dried vegetable mix. Gently combine all the ingredients, being careful not to break the potatoes.
- Add the homemade mayonnaise and sour cream we prepared earlier. Spoon it over the potato salad and gently mix it in until everything is nicely coated and creamy.
- Serve the potato salad in small bowls or ramekins. You can garnish each serving with an extra sprig of dill or a sprinkle of paprika.
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