This creamy potato salad recipe uses eggs, green onions, sour cream, and mayonnaise for a classic potato salad that is creamy, savory, and delicious!
It’s almost Memorial Day which means summer is officially here. And what better way to celebrate than with classic and creamy potato salad!
This recipe very simple. It’s almost like a baked potato with sour cream and chives, except it uses sour cream and green onions. Unlike most potato salad recipes, this one is mustard, relish, and sugar free.
Type of Potato
Russet Potatoes! Russet potatoes are high in starch and have a very light and fluffy texture. They can start to break down and lose their shape a bit when they’re cooked, but this is what really lends to the creaminess of the potato salad. If you like a more firm potato you can use Red Potatoes or Yukon Gold, but I strongly recommend the Russet Potatoes.
- Sour Cream
- Green Onions
- Hard Boiled Eggs
- Garlic Powder
- Salt and Pepper
How to Made
Step 1: Boil and Chop Potatoes
This recipe is really easy and you can boil the potatoes up to a day in advance. To make this recipe, you’ll boil the whole unpeeled potatoes until you can easily pierce them with a fork. Then, you drain the water and let them cool.
At this point you can place them in the fridge for 30-60 minutes to finish cooling, or up to a day. When you’re ready to put together the potato salad, you scrape off the skins from the potatoes and cut them into ½-¾ inch cubes.
If you don’t want to make the potatoes too far in advance, you can also peel and dice the potatoes, then boil them. It’s extra step to peel them, but they will cool down a lot faster than the whole potatoes. I’ve made them both ways and have noticed very little difference in the end result.
Step 2: Mix Potato Salad
When you’re ready to assemble, toss the cooled potatoes, celery, egg, and green onions with garlic powder, salt, and pepper, making sure it’s all evenly coated. Then, you mix it up with the mayo and sour cream. At this point, you can test to see if it needs any additional spices, or more mayo/sour cream. But, that’s it! It’s super simple and you can adjust it to your liking.
Storing Potato Salad
This potato salad is best after it’s been chilled for a few hours, but you can eat it right after you make it. It will last in the fridge in an airtight container or tightly covered for 2-3 days.
Looking for more Summer recipes? check these out!
Creamy Potato Salad
- 5-6 medium Russet potatoes about 2.5-3 pounds, unpeeled
- 4 hard boiled eggs
- 3 stalks celery about ⅔ cup
- 1/3 cup green onions finely chopped, plus extra for garnish
- ¾ cup sour cream
- ¾ cup mayonnaise
- ¾ -1 tsp garlic powder
- ½ -1 tsp salt
- ½ -1 tsp pepper
- additional salt and pepper to taste
- Rinse and scrub potatoes to get off any extra dirt
- Place the potatoes in a large pot. Cover completely with cold water and a sprinkle of salt.
- Bring the water to a boil.
- Once it boils, turn down to medium low heat and simmer about 20-30 minutes, until you can pierce the potatoes with a fork with no resistance. The cooking time will vary depending on the size of your potatoes so keep an eye on them.
- Once they’re done, drain the water and let them cool
- This is optional, but once the potatoes are cooled you can chill them in the fridge for 30-60 minutes, or up to 1 day in advance. This helps with the texture of the salad and to ensure the potatoes are not at all warm when you add them to the sour cream and mayo.
- When you're ready to make the potato salad, rub or scrape the skin off the potatoes. It should come off very easily.
- Dice the potatoes to ½-¾ inch cubes. Toss the potatoes with celery, green onions, eggs, and garlic powder, salt, and pepper, making sure it is evenly coated.
- Then add your mayo and sour cream and mix until combined. At this point, taste to see if it needs additional spices, mayo, or sour cream.
- Chill the potato salad for an 30-60 minutes before serving.