Why Potato Salad?
Potato salad is one of those classic dishes that appears on tables all over the world. From Europe to America and across parts of Asia, nearly every country has its own way of preparing it. Even within the same culture, families often have a favorite version that feels traditional to them. Some potato salads are light and vinegar-based, while others are rich, creamy, and full of fresh herbs.
This creamy potato salad, also known as Kartoffelsalat, is inspired by the version we grew up eating. Instead of mayonnaise, the dressing is made with sour cream or crème fraîche. Crème fraîche is similar to sour cream, but it is a little richer and usually less tangy. The result is a smooth, fresh, and balanced dressing that coats the potatoes without feeling too heavy.
After moving to the United States, we discovered that many people make potato salad with mayonnaise. While that style is popular for a reason and has become a favorite for plenty of people, this sour cream potato salad remains our preferred version. It is creamy, refreshing, and simple, with a clean flavor that lets the potatoes and herbs shine. If you enjoy a homemade potato salad that is hearty but still bright and fresh, this recipe is a wonderful choice for lunch, dinner, picnics, barbecues, and summer gatherings.
Today’s Recipe
This recipe is for anyone who loves a creamy potato salad with plenty of fresh flavor. The dressing combines sour cream with chives, dill, parsley, garlic powder, salt, and pepper. It is simple, but the combination works beautifully. The sour cream adds richness, the herbs bring freshness, and the potatoes make the dish filling and satisfying.
The key to a good creamy potato salad is choosing the right potatoes and cooking them carefully. We used gold potatoes, but small potatoes also work very well because they tend to hold their shape nicely after boiling. If your potatoes are too floury or overcooked, they may break apart when mixed with the dressing. For the best texture, boil the potatoes just until they are tender enough to pierce with a fork, then drain them and let them cool before adding the sour cream and herbs.
This homemade sour cream potato salad is easy to prepare and can be made ahead of time. In fact, letting it rest in the refrigerator for a little while gives the flavors time to settle together. Serve it as a side dish with your favorite main courses, bring it to a potluck, or enjoy it as part of a casual meal. It is creamy without being overly heavy, fresh without being complicated, and reliable enough to make again and again.
Watch Our Video
Kartoffelsalat (Creamy Potato Salad)
IMPORTANT NOTE:
We always bake and cook using a digital scale and the metric system, measuring in grams and milliliters whenever possible. Cup measurements can vary, so metric measurements are usually the most accurate. Our recipes are also developed in a convection, or fan, oven.
Ingredients
- 1.4 kg (3 lbs) potatoes (gold potatoes were used here, but small potatoes also work very well)
- 1 bunch fresh chives
- 3 tbsp chopped fresh dill
- 1/4 bunch fresh parsley, finely chopped (optional)
- 180 grams (3/4 cup) sour cream
- 1/2 tsp garlic powder
- Salt to taste
- Pepper to taste
Instructions
-
Wash the potatoes well and cut them into 1 to 1.5 inch cubes. If you are using small potatoes, leave them whole or cut them in half so the pieces are similar in size.
-
Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil, then cook until the potatoes are just tender enough to pierce easily with a fork. Do not overcook them, as they may fall apart when mixed.
-
Drain the potatoes and set them aside until they have cooled.
-
While the potatoes cool, chop the dill, parsley, and chives.
-
Once the potatoes have cooled, add them to a large bowl with the sour cream, chopped herbs, garlic powder, salt, and pepper. Mix gently until the potatoes are coated. Taste and adjust the seasoning, adding more sour cream if needed.
-
Serve the potato salad right away, or prepare it ahead of time and keep it in the refrigerator until later in the day. Enjoy it as a creamy side dish with your favorite main courses.
