Sour Cream Potato Salad (Without Mayo)

5 from 3 votes

Make our favorite creamy sour cream potato salad without mayo. Packed with bacon, green onions, and dill, it’s rich and delicious!

Prep Time20

Cook Time30

Total Time50

Course: Salads

Cuisine: American

Servings: servings

Calories: 398kcal

Author: Adina

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
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

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 teaspoons 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 + 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).

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.