Sour Cream Herbed Potato Salad

Enjoy this refreshing and satisfying salad that is ideal for picnics, barbecues or any gathering. Made with tender golden potatoes and a herb-infused sour cream dressing. This potato salad will elevate your outdoor experience.

10 min
Prep Time
20 min
Cook Time


  • 8 medium Yukon Gold potatoes, cut into 1-inch cubes
  • 1 cup Crystal sour cream
  • ¼ cup chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Products used

  • Sour Cream


  • Step 1

    Fill a large pot halfway with cold water. Add the potatoes to the pot with a pinch of salt and bring the water to a boil. Once boiling, reduce the heat to medium and let the potatoes simmer for about 10 to 15 minutes or until the potatoes are fork-tender.

  • Step 2

    While the potatoes are cooking, you can prepare the dressing. In a medium mixing bowl combine the sour cream, chives, parsley, dill, Dijon mustard, apple cider vinegar, kosher salt and pepper. Stir until everything is well combined.

  • Step 3

    Once the potatoes are cooked, drain them in a colander and let them cool slightly.

  • Step 4

    Transfer the potatoes to a large bowl and pour the dressing over the potatoes. Toss gently until the potatoes are coated.

  • Step 5

    Taste and adjust the seasoning adding more kosher salt and pepper as needed.

  • Step 6

    Cover the bowl with plastic wrap and and refrigerate the potato salad for at least 1 hour to all the flavors to meld together. When ready to serve, toss the potatoes one more time and add additional herbs if desired.