Sour Cream Lemon Potato Salad

Name: Sour Cream Lemon Potato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 cups baby potatoes, rinsed well; 1/3 cup sour cream; Juice and zest from ½ lemon; ¼ cup fresh dill, chopped; 1 shallot, peeled and chopped; Sea salt and pepper

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This recipe for sour cream lemon potato salad swaps the mayo for the bright tastes of a creamy citrus dressing, and baby potatoes means no peeling! Now that’s a side dish winner all the way around.

PIN this recipe for Sour Cream Lemon Potato Salad now… So you can make it later!

We do love a potato salad around here! But we don’t so much love peeling a ton of potatoes to get us some, and while we love mayo in other things (I heart you, BLT sandwich) we don’t love it in potato salad.

So here comes our sour cream lemon potato salad to the rescue! Can we first please discuss how adorable baby potatoes are?

They come in all different colors, and you can use any or all of them in this recipe. The smaller they are the more I love ’em…and because they have such smooth, tender skins, there is zero peeling involved. AND, they cook up super fast. You rock, baby potatoes!

How To Make Sour Cream Lemon Potato Salad

Start by giving those baby potatoes a nice scrub, and then simmer them up in salted water until they are tender.

Once the potatoes are cooked, it’s time for the dressing! There’s something about swapping the mayo out for sour cream (and yes, you can use the regular version or the low-fat version) that lightens and brightens the potato salad deliciousness.

Side note: whenever a recipe calls for measuring out something thick (like sour cream) or sticky (like molasses or honey) I go straight for my beloved adjustable measuring cup.

You can set it to whatever measurement you need, and then the bottom of it twists up so that every bit of whatever creamy or gooey ingredient you are using goes in the recipe instead of staying stuck in the measuring cup. Hey, it’s the little things!

Back at the dressing, you are going to stir that sour cream into your bowl of cooked baby potatoes, and then drizzle in some lemon juice and lemon zest, a little chopped fresh dill, and for just a bit of sass, some chopped up shallot.

Give it a taste, add some salt and pepper if you think it needs it…and you’re done!

TIPS FOR MAKING SOUR CREAM LEMON POTATO SALAD!

How do I know when the potatoes are done?

You want the potatoes to be nice and tender, so after about 10 minutes, scoop one out with a slotted spoon and stick a paring knife into it. The knife will go in easily when they are done.

What is lemon zest again?

Lemon zest is the peel of the lemon, which is full of bright flavor! But you want to make sure you get super light shavings of it since it is packed with so much taste, and I love a microplane zester for this quick job (and it also works great on parmesan cheese as well!)

What’s the best way to juice a lemon?

There are a million juicers out there, but my favorite is this citrus juicer you’ve probably spotted at your friendly neighborhood bar. Cut your lemon (or lime!) in half, pop it in the juicer, give it a squeeze and you have lemon juice – with no seeds getting in the way!

Does this potato salad need to be chilled?

Yes and no! You can either eat it up right away at room temperature, or you can pop it in the fridge for a couple of hours if you are a chilled potato salad type of person.

This potato salad is a great side for grilled chicken or steak or seafood, but I’m also here to tell you that I could happily eat a bowl of it for lunch all by its delicious self. Happy potato salad making!

OTHER POTATO SALADS WE LOVE TO TOSS!

Shrimp Potato Salad. A delicious one bowl seafood potato salad supper!
Potato Salad with Bacon and Parsley. You didn’t think I was going to forget the bacon, DID YOU?
Crispy Chimichurri Potato Salad. Tangy, spicy, crispy, yes!