Creamy Red Potato Salad


This creamy red potato salad is a lightened-up, tangier version of classic potato salad, thanks to the addition of sour cream to the dressing. It’s going to be on repeat all summer long.

A white porcelain bowl filled with creamy red potato salad, topped with sliced scallions and a serving spoon resting inside

Adapted from Rebecca Lang | Y’All Come Over | Rizzoli, 2021

Replacing some of the mayonnaise with sour cream in this easy potato salad lends a slightly tangy taste and feels lighter than traditional potato salad recipes. I like to use red potatoes because the color of the skin makes the prettiest salad. Make the entire salad ahead of time and chill until serving.–Rebecca Lang

Creamy Red Potato Salad FAQs

What is the difference between red and white potatoes?

The biggest difference between red and white potatoes is that reds contain less starch and more sugar than their white-fleshed cousins. Red potatoes are typically smaller as well, making them well suited for salads and soups – less chopping, and peeling necessary! Due to the lower starch content, red potatoes also tend to hold their shape better in salads, so you don’t have to be so concerned about your side dish turning to mush.

How long will my leftovers last?

When stored properly – covered and in the refrigerator – your salad should last three to four days. Give it a good stir before serving.

What should I serve with creamy red potato salad?

Potato salad is a picnic, potluck, and cookout staple, so it’s welcome alongside any number of summer dishes, including burgers, grilled bratwurst, or would be an excellent accompaniment to fried chicken.

Creamy Red Potato Salad

A white porcelain bowl filled with creamy red potato salad, topped with sliced scallions and a serving spoon resting inside

Small red potatoes hold their shape well and make the prettiest salad. Swapping in some sour cream for mayonnaise lightens up this summer staple. The salad is best made ahead of time and chilled a few hours before serving.

Rebecca Lang

Prep 15 mins

Cook 30 mins

Total 1 hr 45 mins

  • Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high, reduce the heat to medium-low, and cook until they are tender when pierced with a fork, 20 to 30 minutes.

  • Drain in a colander and let cool. Cut the potatoes into 1-inch (2.5 cm) pieces.

  • Combine the sour cream and next 5 ingredients in a large bowl. Add the potatoes and scallions and toss to coat. Cover and chill for at least 1 hour and up to 2 days before serving.

Serving: 1portionCalories: 247kcal (12%)Carbohydrates: 29g (10%)Protein: 4g (8%)Fat: 14g (22%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 14mg (5%)Sodium: 417mg (18%)Potassium: 828mg (24%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 223IU (4%)Vitamin C: 18mg (22%)Calcium: 42mg (4%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published May 17, 2022

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