Best Creamy Potato Salad with Mayonnaise and Sour Cream

Creamy potato salad with mayonnaise and sour cream garnished with fresh dill on a serving plate.

Best Creamy Potato Salad with Mayonnaise and Sour Cream

Course: Dinner, Lunch, Salad

Cuisine: International

Diet: Halal, Kosher, Low Fat

Keyword: best simple potato salad, potato salad with mayonnaise, potato salad with mayonnaise and sour cream, potatoes salad, potatoes salad with mayonnaise

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: people

Calories: 338kcal

Author: Timea

An ultra-creamy potato salad featuring tender, waxy red potatoes, a rich scratch-made homemade mayonnaise, and tangy sour cream. Upgraded with fresh garden herbs and a traditional savory flavor twist, this is the ultimate side dish for BBQs, holidays, and family lunches.

Print Recipe

Metrics - US Customary

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