Sour Cream Potato Salad

Southern Living
Sour Cream Potato SaladRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Everyone needs an easy potato salad recipe in their summer sides rotation. We used sour cream to lighten this mayo-based potato salad up a bit. To lighten it up even more, substitute sour cream for greek yogurt.

Serves 8 (serving size: 1 cup)


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3 pounds small russet potatoes, thinly sliced (about 1/4 inch thick)
6 thick-cut bacon slices, cooked crisp and crumbled
3/4 cup sour cream
1/2 cup mayonnaise
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon white vinegar
1 1/2 teaspoons table salt
1 teaspoon granulated sugar
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
1 scallion, finely chopped


Active: 20 Minutes
Total: 1 Hour, 20 Minutes

1. Place potato slices in a Dutch oven, and cover with cold water; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tender, about 15 minutes. Drain and cool. Place potatoes in a large bowl; gently stir in bacon.

2. Whisk together remaining 10 ingredients in a small bowl. Add sour cream mixture to potato mixture, and stir gently to incorporate.

Created date

June 2016