Sour Cream Potato Salad

Total Time

Prep: 20 min. Cook: 25 min. + chilling


8 servings

Updated: Dec. 14, 2023
Italian dressing and horseradish make this sour cream potato salad different from most, plus those ingredients really add some zip! It’s perfect for picnics or potlucks. —Veda Luttrell, Sutter, California
Sour Cream Potato Salad Recipe photo by Taste of Home


  • 2 pounds medium red potatoes
  • 1/2 cup Italian salad dressing
  • 4 hard-boiled large eggs
  • 3/4 cup sliced celery
  • 1/3 cup thinly sliced green onions
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1-1/2 teaspoons prepared horseradish
  • 1-1/2 teaspoons prepared mustard
  • 1-1/2 teaspoons celery seed
  • 3/4 teaspoon salt


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain.
  2. When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours.
  3. Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions.
  4. In a small bowl, combine mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate at least 2 hours before serving.
Sour Cream Potato Salad Tips

How long can you leave sour cream potato salad at room temperature?

To have a food-safe summer potluck, 2 hours is the maximum time you can keep this sour cream potato salad at room temperature. (Temperatures between 40°F and 140°F are the danger zone for bacteria reproduction.) Consider keeping the potato salad and other perishable dishes over a bed of ice to help keep them cold.

Can you peel the potatoes before boiling them, instead of boiling them and then peeling?

Yes! But red potatoes are easier to peel when they’re cooked, so you’re better off peeling potatoes after cooking them. (Bonus: potatoes boiled whole also tend to keep their shape.) Or just leave the peel on for more fiber and a hint of color!

Can you use other kinds of potatoes to make sour cream potato salad?

We love red potatoes in potato salad, but other waxy or semi-waxy types also work well. Yukon Golds, or a mix of red, gold, and purple potatoes would also be nice in this recipe. Learn how to choose the right potato for any recipe.

Christine Rukavena, Taste of Home Book Editor

Nutrition Facts

3/4 cup: 366 calories, 28g fat (6g saturated fat), 114mg cholesterol, 577mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein.