Sour Cream Potato Salad

by Stacy

Poor San Diego. While the rest of the country is melting into a puddle, we had a high of 70 degrees on the 4th of July and had to wear sweaters to see the fireworks malfunction. So I won’t say anything disparaging about the weather here which is basically pleasant year-round.

Despite the constant room-temperature conditions, my non-air-conditioned house is often 87 degrees by mid-afternoon. Suffice it to say the popsicle-to-cooked-food ratio has been higher than usual around here lately.

Enter The World’s Easiest Potato Salad. 15 minutes total. I swear.

This is technically my cousin’s recipe which I learned to make when we were 9 years old. That was also the summer we “learned” how to “grill chicken.” Let’s focus on the potato salad, shall we?

potatoes, sour cream, chives

My semantics-loving husband doesn’t like potato salad, of course. He is staunchly anti-mayonnaise.

This recipe contains no mayonnaise, but he won’t eat it if I call it potato salad. If you or your loved ones are anti-potato salad, simply call it “potatoes with sour cream and chives.”

Or refuse to share. Your choice.

sour cream potato salad

Take about 1.5 pounds of red potatoes (smaller is faster because they require less cutting). Halve or quarter them. Chuck them in a pan and cover them with cold water. Boil for about 10 minutes until easily pierced with a fork.

Drain, mix with sour cream and chives, add a pinch of salt and a crack of pepper. Finis.

Pretty easy. Heck, delegate it to your 9-year-old.

the world's easiest potato salad

It’s a great potluck dish, especially if you’re short on time. Kids like it. Adults like it. Picky husbands like it. It’s one of those dishes that’s more than the sum of its parts. Starchy, creamy, and just a kick of brightness from the chives make for a satisfying snack.

Serve it warm, room temperature, or cold. It’s easy to transport and perfect for picnics. I could keep saying nice things about it, but you could have a batch half-finished by now.

Green Valley Organics sent me some sour cream a while back, but we used it all and bought more on our own. You’re welcome to use another brand, but theirs is quite good, and lactose-free for those who need to worry about that.

Are you a potato salad fan? Pro- or anti-mayo? Leave a comment!

More easy and delicious summer recipes:

print recipe
Sour Cream Potato Salad
Three ingredients and 15 minutes. Just go make this now.

If you don’t have chives handy, I’ve also used scallions, shallot, or minced onion. I won’t tell anyone.

  • 1.5 pounds red potatoes
  • 1/2 cup sour cream (I used Green Valley Organics)
  • 1 tablespoon minced chives
  • 1/8 teaspoon salt
  • a few grinds black pepper
1.) Scrub potatoes. Cut them in halves or quarters depending on the size so they’re relatively uniform. Place in a lidded pot and cover with cold water plus an inch. Boil potatoes about 10 minutes until easily pierced with a fork. 2.) While the potatoes cook, mince your chives. If it’s really hot, drink some water and snack on some watermelon. Read a magazine article. Then stab a few potatoes to see if they’re cooked through.3.) Drain the potatoes. Add the sour cream, chives, salt, and pepper. Stir. I like my potatoes a little broken up which makes the dish creamier. Garnish with a few more chives if desired. Enjoy immediately, at room temperature, or chilled.

Prep time: Cook time: Total time: Yield: 4 servings

Stacy Spensley is a healthy life coach, recovering stage manager, lover of the Oxford comma, and vegetarian. She's bossy because she loves you.

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