Our simple mayo free potato salad recipe with sour cream is a great side dish with 4 ingredients! This is how to make the basics that you can build on in years to come and make your guests surprised at what is missing!
If you’re looking for an easy side dish to bring to a bbq or dinner at your house, this could do the trick! I have been told that it is simply perfect with burgers so everyone can enjoy it (and it can be made dairy free too).
My philosophy is if I don’t have it at the house already, or I can’t find it really easily at the grocery store I’m just not gonna’ make it. You can make it faster with our Instant Pot potato salad but this is traditional style with boiled potatoes on the stove. 😉
I really love to use red potatoes for this because it offers a lot of flavor. You could use russets but the taste and texture of these are a favorite. Daisy sour cream is top notch with the best creamy texture, use yellow mustard and dill pickles (or bacon) makes everything better in our opinion. We don’t count seasonings but salt and pepper would be the basics.
Variations and Substitutions
If you don’t want to add mustard you could substitute just 1 tbsp of white wine vinegar instead. It will give you that same zingy pop of flavor you would expect. For a bit of spice you can go with dijon mustard instead of yellow too.
Optional Add-Ins
Of course you can load it up with other veggies if you like celery or lots of onions, it is totally up to you but this is the basic easy potato salad recipe you can tweak to your liking. What else have we tried? If I have the time I will make some no peel hard boiled eggs, chop up and add that for protein or diced green onions for color and texture.
If I am making salt and pepper zucchini chips I will leave some dials raw and dice those up to add some celery and any other veggies too. Really, anything goes beyond the basics y’all.
What Not to Put in a Potato Salad
It’s best to avoid ingredients that can overpower the dish or change its texture. Skip overly strong flavors like raw garlic or large amounts of raw onions which can dominate the salad. Avoid watery vegetables like tomatoes or cucumbers, which can make it soggy. Steer clear of undercooked potatoes, as they ruin the creamy consistency. Don’t use sweet pickles or relish, those can clash with savory profiles.
Tips for Success
Always rinse and scrub potatoes before boiling to remove debris. Of course you can use a pot on the stovetop to soften your taters, but boiling potatoes in Instant Pot is much faster. You want to allow them to cool to warm, but before reaching room temperature before cutting into pieces and adding the creamy element. Adding while warm will allow it to soak in better and absorb more of the flavors.
Whether you keep it simple or make it loaded with lots of goodies it is a great potato salad recipe. I usually use whatever I have on hand when it comes to potato and pasta salads but it’s nice to have an easy base to build off of. It’s a dish that is hearty, tasty, and will save well if you have any leftovers (doubtful) too.
Should you let potato salad marinate?
Yes, you should let potato salad marinate, at least for a little while. Letting it sit in the fridge for a few hours (or overnight) allows the flavors to meld together which results in a more flavorful dish. The potatoes absorb the dressing better, and any added ingredients like pickles, mustard, or onions to meld together better.
Potato Salad No Mayo Recipe
Equipment
- 1 pot to boil potatoes
- 1 Bowl
- 1 Spoon
- 1 knife
Ingredients
- 2 pounds red potatoes, boiled, cooled and cut into bite size pieces, skin on
- 1 cup sour cream, regular or dairy free (don't use non fat)
- 1-2 tbsp mustard, yellow, adjust amount according to your tastebuds
- 1/4-1/2 cup dill pickles, adjust amount according to your tastebuds
Instructions
- Rinse potatoes and cut into quarters. Boil for 25-30 minutes. Drain and when warm cut into bite size pieces, put into a bowl.
- Stir in other ingredients until potatoes are well coated. Cover and refrigerate for 2 hrs before serving
Notes
Optional Add-Ins
3 diced hard boiled eggs 3 tbsp bacon bits (cooked and diced) 2 tbsp diced green onions or white onions You could omit the yellow mustard and use 1 tsp white wine vinegar instead for the same zing, adjust to your liking.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long can potato salad keep in the fridge?
3-4 days is max, 2 days covered tightly in the fridge is ideal though. Keep in mind that the texture will change, softer, the longer it sits.
Other easy side dishes you’ll love
If you’re looking for other great and easy side dishes try our macaroni tuna salad. We have a red cabbage cole slaw no mayo offered here for you too.
