Creamy Potato Salad With Mayonnaise and Sour Cream
Servings: 4 people
Calories: 338kcal
This creamy Potato Salad with Mayonnaise and Sour Cream is the ultimate side dish! Our easy recipe uses homemade mayo for the best flavor.
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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.
Video
Notes
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.
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".
If you're short on time or prefer not to make homemade mayonnaise, you can use store-bought mayonnaise.
Nutrition
Serving: 1grams | Calories: 338kcal | Carbohydrates: 45g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 7mg | Sodium: 2639mg | Potassium: 1084mg | Fiber: 6g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 53mg | Calcium: 48mg | Iron: 2mg
