overhead photo of the dish

Homemade Potato Salad

  • Author: April Anderson
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


This creamy homemade potato salad is simple to make. The dressing is a combination of mayo, sour cream and fresh herbs and is ready in the time it takes to cook the potatoes. 



  • 24 ounces new potatoes, cut into bite-sized pieces
  • 1/2 red onion, finely diced
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/4 cup finely chopped parsley
  • 1/4 cup thinly sliced chives
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Place the potatoes in a pot and add cold water. The potatoes should be covered by an inch or so of water. Turn the heat to high and bring the water to a boil. Once boiling, reduce the heat to maintain a low boil for 10 to 15 minutes, or until the potatoes are fork-tender.
  2. Drain the potatoes and spread them out on a baking sheet to cool to room temperature.
  3. In a large bowl, combine the onion, mayo, sour cream, herbs, vinegar, salt, and pepper. Stir to combine. Add the cooled potatoes and gently stir to coat them evenly in the dressing.
  4. It may seem like there is a lot of dressing, but the potatoes will absorb some of it while it sits. Serve right away or chill the salad before serving.

  • Category: Side Dishes
  • Method: Boil
  • Cuisine: American


  • Serving Size: 1/6 of recipe
  • Calories: 330
  • Sugar: 3g
  • Sodium: 591.5mg
  • Fat: 26.3g
  • Saturated Fat: 6.2g
  • Unsaturated Fat: 18.6g
  • Trans Fat: 0.3g
  • Carbohydrates: 20.8g
  • Fiber: 3.1g
  • Protein: 3.2g
  • Cholesterol: 28.5mg

Keywords: sour cream potato salad, easy potato salad recipe