Last Updated on 17/08/2024 by Adina
Make our favorite creamy sour cream potato salad without mayo. Packed with bacon, green onions, and dill, it’s rich, flavorful, and utterly delicious!
This no-mayo sour cream potato salad might become your favorite summer dish. It’s perfect for barbecues, potluck parties, or a light meal on its own.
If you have just this potato salad with dill and bacon for lunch, you won't miss anything. At our summer garden parties, I usually serve a classic mayo potato salad, my lighter German Potato Salad with broth and vinegar dressing, or Romanian Potato Salad - Salata Orientala.
They are all fantastic, but since discovering this creamy sour cream version, I’ve been making it almost exclusively.
What are the best potatoes for a salad?
How do you know which potatoes are best for making sour cream potato salad or other potato salad?
Avoid floury or starchy potatoes for this salad, as they fall apart when cooked and can make the salad a mess. These are better for mashed or baked potatoes.
For a potato salad, use waxy potatoes, such as red, new, or fingerling varieties. They have less starch and hold their shape well. I prefer small, thin-skinned, waxy potatoes for this recipe.
If you didn’t buy potatoes specifically for the salad, you can use all-purpose potatoes. They will make the salad softer and creamier, though they may break down slightly. Just ensure they aren’t starchy, as those will disintegrate and result in more of a potato mash than a salad.
How to cook potatoes for salads?
Cook potatoes for salads whole and unpeeled to keep their flavor and texture. Use small or medium-small waxy potatoes, as they cook faster and are easier to handle.
Scrub the potatoes, place them in a pot, cover them with cold water, and add salt. Bring to a boil, then simmer uncovered to avoid mushiness. Check for tenderness after 10-20 minutes, depending on size.
Drain, rinse with cold water, and let cool for 5-10 minutes before peeling and slicing.
Sour cream dressing for potato salad
This potato salad skips the mayo, making it a lighter option compared to creamy, mayo-based salads. The sour cream and apple cider vinegar add a nice tangy flavor that goes really well with the bacon.
To make the dressing, put the sour cream in a small bowl and mix in the cream to make it creamier and less sour. Add apple cider vinegar, mustard, sugar, salt, and pepper to taste. Stir well, then fold in the chopped dill.
Try this Sour Cream Garlic Sauce, too; it's incredible and perfect for summer parties. Or make my favorite Sour Cream Muffins.
How to make potato salad with sour cream?
Step #1: Boil and drain the potatoes as instructed above.
Step #2: Peel and slice potatoes, chop dill and green onions. Place them in a large bowl.
Step #3: Cook the bacon in a pan. Let it cool slightly and break it into small pieces.
Step #4: Make the dressing in a separate bowl, then toss it with the salad.
Good to know!
Vegetarian version: To keep the sour cream potato salad vegetarian, leave out the bacon. You can also swap the bacon for hard-boiled eggs or add extra eggs to the salad with bacon. It’s a delicious option!
Serve and store
You can serve the sour cream potato salad without mayo immediately or place it in the fridge (covered) for later. Bring it to room temperature before serving.
Refrigerate leftovers in an airtight container for 3-4 days.
Sour Cream Potato Salad (Without Mayo)
Ingredients
- 2 lbs small waxy potatoes 1 kg, Notes
- 4-5 thin slices bacon depending on size
- 3-4 green onions depending on size
- ¾ cup sour cream 175 g
- 5 tablespoons heavy cream or single cream
- 2 tablespoons apple cider vinegar white wine vinegar is also fine
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 2 tablespoons dill chopped
- fine sea salt and ground black pepper to taste
Instructions
Potato salad:
- Cook potatoes: Scrub the potatoes and place them in a pan or pot large enough to hold them all comfortably. Cover with cold water and add salt generously. Bring to a boil, lower the heat and simmer the potatoes, uncovered, until tender. Depending on their size, this might take between 10 and 20 minutes. Start checking after 5-7 minutes already if the potatoes are very small.Check by pushing a fork, small knife, or skewer through their center. The utensil used should slide all the way easily to the center of the potato.2 lbs small waxy potatoes/ 1 kg
- Slice potatoes: Drain in a colander, rinse with cold water, and leave for 5-10 minutes or until cool enough to handle. Peel and slice. Place the pieces in a large bowl.
- Cook the bacon strips in a large pan on low heat. When it starts to curl, use the tongs to turn each slice to cook on the other side. Let it brown evenly on both sides; it will not take long. Transfer the pieces to a large plate lined with kitchen paper, which will absorb the excess fat. When cool enough to handle, tear or cut the bacon into small pieces. Set aside.4-5 thin slices bacon
- Chop the green onions into thin rings. Add them to the potatoes.3-4 green onions
Sour cream dressing:
- Make the dressing: Place the sour cream and the heavy or single cream in a small bowl. Stir well. Add the vinegar, mustard, sugar, salt, and pepper to taste. I added about 1 ½ teaspoon fine sea salt, but start with less and add more to taste; not all salt types are equal. Fold in the chopped dill as well.¾ cup sour cream/ 175 g + 5 tablespoons heavy cream + 2 tablespoons apple cider vinegar + 1 teaspoon Dijon mustard + 1 teaspoon granulated sugar + 2 tablespoons dill + fine sea salt and ground black pepper
- Combine: Pour the dressing over the potatoes in the bowl, add the bacon and stir well but carefully.
- Serve: You can serve the salad immediately or place it in the fridge, covered. Bring to room temperature before serving. Taste and adjust if necessary (more salt, pepper, and vinegar).
Notes
- Waxy potatoes are the best potatoes for a potato salad. They contain less starch than starchy potatoes and will keep their shape best when cooked. Look for red, new, or fingerling potatoes.
- I prefer to use small, thin-skinned, waxy potatoes when making this sour cream potato salad or any other potato salad. All-purpose potatoes will give the salad a softer texture, disintegrate slightly when mixed, and be creamier.
Maria says
I made it today and I was very skeptical, mostly because I usually don't like potato salads. This one was actually amazing. I will definitely trust your recipes when it comes to balance of flavors. Can't wait to make it again! 🙂
Adina says
Thank you for the feedback, Maria.
Mary says
I followed your recipe pretty closely, but added cucumbers ? , tomatoes ? , and a tablespoon of Dijon stone-ground mustard! It’s in the refrigerator chilling now and I am looking forward to having some later this afternoon!
Adina says
Hi Mary, thank you for the feedback. Cucumbers and tomatoes are definitely adding a fresh touch to the salad. 🙂
Thao @ In Good Flavor says
I like mayo based potato salad, but sour cream is yummy too! When you add bacon, it's irresistible!
mjskitchen says
So many fabulous recipes that I've missed and so little time! Love this salad.
Karen (Back Road Journa) says
It seems my timing is perfect. I was at the market and sour cream was on sale...buy one, get one free. I was wondering what I would do with the extra and now I've got your recipe to try. 😀
mimi rippee says
My "creamy" potato salad is very similar to yours, but I use half mayo and half sour cream! Still creamy, but not so much mayo!
Holly says
Wow, this is beautiful potato salad! I love the sour cream dressing. I will definitely try this recipe.
Ai | Ai made it for you says
Yum! This would be perfect for summer BBQs!
angiesrecipes says
So delicious with bacon and sour cream!