Creamy Potato Salad with Eggs and Sour Cream [Easy Side Dish Recipe]
This Creamy Potato Salad with Eggs and Sour Cream is a comforting dish that works as a warm side or a cold salad. It’s rich, flavorful, and perfect for gatherings, potlucks, or as a hearty addition to your dinner table. Made with simple ingredients like potatoes, eggs, and sour cream, this recipe is easy to prepare and always a crowd-pleaser.
Why Will You Love This Recipe?
- Versatile Dish: Serve it warm as a cozy side dish or cold as a refreshing salad for any occasion.
- Rich and Creamy: The combination of sour cream and mayonnaise gives it a velvety texture that pairs perfectly with tender potatoes.
- Simple Ingredients: This recipe uses everyday staples, making it budget-friendly and easy to whip up anytime.
Steps in Short
1. Boil the Potatoes
Cook the potatoes in their skins until tender.
2. Boil the Eggs
Cook eggs for 11 minutes, then peel and slice them.
3. Slice and Season Potatoes
Peel the cooled potatoes, slice them, and season with salt and pepper.
4. Prepare the Onion
Slice the onion into thin strips.
5. Combine the Ingredients
Mix the potatoes, sour cream, mayonnaise, onion, and eggs in a bowl until evenly coated.
6. Chill or Serve
Serve immediately or chill in the fridge for a cold salad.
Recipe Variations
- Add Fresh Herbs: Mix in chopped parsley, dill, or chives for a burst of fresh flavor.
- Lighten It Up: Swap the mayonnaise for Greek yogurt for a lighter, tangy version of this salad.
- Spice It Up: Add a pinch of cayenne pepper or smoked paprika for an extra kick of flavor.
Tools You’ll Need
- Large Pot: For boiling the potatoes
- Medium-sized Pot: For boiling the eggs.
- Salad Bowl: Perfect for combining all the ingredients evenly.
- Sharp Knife: Essential for slicing potatoes, eggs, and onions.
- Cutting Board: Keeps your prep work organized and clean.
FAQ
Can I make this potato salad ahead of time?
Yes! This salad tastes even better after sitting in the fridge for a few hours, allowing the flavors to meld together.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Serve cold or let it come to room temperature before enjoying.
Can I serve this salad warm?
Absolutely! It’s delicious both warm and cold, so you can serve it however you prefer.
Can I add other ingredients to this salad?
Yes, feel free to add extras like bacon bits, pickles, or celery for additional texture and flavor.
What can I serve with this salad?
It pairs wonderfully with grilled meats, roasts, or even as a standalone dish for a lighter meal.
Other Recipes You’ll Love
- Best Creamy Egg Salad Recipe
- Vegetarian Olivier Salad (aka Russian Potato Salad) Recipe
- Potato Pancakes Recipe with Mashed Potatoes
- Creamy Potato and Asparagus Soup
- Oven Baked Chicken Legs with Potatoes
- Broccoli Potato Cups
- Comforting Potato and Leek Stew
- Cauliflower and Potato Chicken Soup
Creamy Potato Salad with Eggs and Sour Cream
Equipment
Ingredients
- 2 lbs potatoes 900 g
- 2 eggs
- 1 large onion or 2 small onions
- 1/3 cup mayonnaise 95 g
- 1 1/4 cups sour cream 300 g
- 1 tsp salt
- Pinch of black pepper
- 1/4 tsp chili powder
Instructions
- Boil the Potatoes: Cook potatoes in their skins until tender. Test with a toothpick—if it goes through easily, they’re ready. Drain and let cool before peeling.
- Boil the Eggs: Boil eggs for 11 minutes in salted water. Peel and slice them once cooled.
- Slice and Season Potatoes: Peel the potatoes and cut them into slices. Season with salt and pepper.
- Prepare the Onion: Slice the onion into thin strips.
- Mix the Salad: In a large bowl, combine the sliced potatoes, sour cream, mayonnaise, and onions. Mix well, then gently fold in the eggs.
- Serve or Chill: Serve immediately as a warm side dish, or chill in the fridge for a cold salad.
