Potato salad is a dish that holds a special place in kitchens around the world. Whether it’s served at a summer barbecue, a family gathering, or as a comforting side dish for a cozy dinner, its versatility and satisfying nature make it a go-to for almost any occasion. What makes this potato salad recipe so timeless and beloved is its perfect balance of flavors and textures. The tender, creamy potatoes combined with the freshness of dill, the zing of garlic, and the rich, creamy texture of sour cream make it an ideal dish to complement any meal.
This particular potato salad stands out because of its simplicity and the depth of flavor brought by the garlic and fresh herbs. With ingredients that you likely already have in your kitchen, it is an affordable and accessible dish that still manages to impress with its savory taste. The use of sour cream gives the salad a smooth, tangy richness, while the inclusion of boiled eggs adds both texture and protein, making this potato salad more than just a side dish—it’s a well-rounded option for any meal.
This potato salad is both refreshing and satisfying, making it a favorite for summer picnics, outdoor gatherings, or a comforting meal on a cooler evening. And even though it is incredibly easy to make, it’s one of those dishes that people always go back to for seconds. Its timeless appeal comes from the fact that it’s both familiar and delicious, with the perfect balance of comforting flavors and crunchy textures.
Let’s dive into the recipe and see just how easy it is to bring this classic potato salad to life.
Full Recipe:
Ingredients
- Potatoes: 2-3 medium-sized
- Garlic: 3 cloves, minced
- Vegetable oil: 1-2 tablespoons
- Bay leaf: 1-2 leaves
- Eggs: 4 large, hard-boiled
- Tomato: 1 medium, chopped
- Green onion: 2-3 stalks, finely chopped
- Dill: 1 tablespoon, chopped
- Sour cream: 200 g (about 7 oz)
- Salt: To taste
- Pepper: To taste
Steps
- Boil the Potatoes
Start by washing and scrubbing the potatoes to remove any dirt. Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water to help season the potatoes as they cook. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork—about 20-25 minutes. You can also add a bay leaf to the pot to infuse the potatoes with a subtle herbal aroma as they cook. Once the potatoes are done, remove them from the water and set them aside to cool. - Prepare the Eggs
While the potatoes are cooking, place the eggs in a separate pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for about 10 minutes to hard-boil the eggs. Once they are done, transfer the eggs to a bowl of cold water to stop the cooking process. Peel the eggs once they have cooled down and set them aside. - Prepare the Vegetables
While the potatoes and eggs are cooling, finely chop the garlic, green onions, and dill. You can also chop the tomato into small pieces. These fresh ingredients will add flavor and a burst of color to your potato salad. - Combine the Salad Ingredients
Once the potatoes have cooled, peel the skin off (if desired) and cut them into bite-sized cubes. In a large mixing bowl, add the diced potatoes, chopped garlic, green onions, and tomatoes. Slice the boiled eggs into quarters or smaller pieces and add them to the bowl as well. Sprinkle the chopped dill over the salad for a fresh, herby flavor. - Make the Dressing
In a small bowl, mix the sour cream with a tablespoon of vegetable oil to thin it out slightly. Add salt and pepper to taste, and if you like, you can add a bit more chopped garlic or dill to enhance the flavor. Stir well to combine. - Assemble the Salad
Pour the sour cream dressing over the potato mixture and gently stir to combine all the ingredients, being careful not to mash the potatoes. Taste and adjust the seasoning with more salt and pepper if necessary. Once everything is well-coated, the salad is ready to serve.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6 servings
KCAL (per serving):
Approx. 200-250 kcal (depending on portion size and exact ingredients used)
Explanation of the Recipe: Why It’s Timeless
Potato salad has long been a staple in many households because of its simplicity, versatility, and ability to satisfy diverse tastes. It’s one of those dishes that can be easily customized with a variety of ingredients, yet it remains timeless because of its basic and comforting components. The combination of soft, warm potatoes with rich, creamy sour cream and the punch of garlic and fresh herbs is universally appealing.
What makes this particular recipe stand out is the addition of boiled eggs, which provide extra texture and protein to make the salad a more filling option. The inclusion of tomatoes and green onions adds brightness and freshness, balancing out the richness of the sour cream dressing. Finally, the dill provides an aromatic touch that ties everything together, making this potato salad a truly balanced dish.
Whether you’re serving it at a summer BBQ, pairing it with a hearty roast, or enjoying it on its own for a light lunch, this potato salad is a versatile dish that can be enjoyed all year round. It’s also easy to prepare and can be made in advance, making it an ideal choice for busy cooks who still want to serve a flavorful, homemade meal.
Nutrition Facts (approx. per serving):
- Calories: 220 kcal
- Carbohydrates: 26 g
- Protein: 6 g
- Fat: 11 g
- Saturated Fat: 3 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 250 mg
FAQs
- Can I use a different type of dressing instead of sour cream?
Yes, if you prefer a lighter or dairy-free option, you can substitute the sour cream with Greek yogurt, mayonnaise, or even a vinaigrette dressing for a tangy twist. - Can I make this salad ahead of time?
Absolutely! Potato salad can be made up to 24 hours in advance. Just be sure to store it in an airtight container in the fridge, and give it a good stir before serving. - Can I add other vegetables to the salad?
Yes! You can add other vegetables like bell peppers, cucumbers, or even celery for extra crunch and flavor. Just be sure to chop them finely so they blend well with the potatoes. - How long can I store leftover potato salad?
Leftover potato salad can be stored in the fridge for up to 3 days. Just make sure to store it in an airtight container to preserve its freshness.
Tips for Making the Perfect Potato Salad
- Use waxy potatoes: For the best texture, use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better after boiling.
- Don’t overcook the potatoes: Boil the potatoes until they are tender, but avoid overcooking them, as they can become mushy.
- Chill the potatoes: If you have time, let the boiled potatoes cool to room temperature before adding the dressing. This will help the potatoes absorb the flavors of the dressing better.
- Season well: Potato salad can sometimes taste bland, so don’t be afraid to season generously with salt and pepper. Taste as you go!
Storage Tips
To store potato salad, transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days. If the salad thickens over time, you can loosen it with a little bit of milk or more sour cream before serving.
Conclusion
This classic potato salad with sour cream and fresh herbs is not just a side dish—it’s a beloved recipe that has stood the test of time. With its simple ingredients and easy preparation, it’s perfect for both casual meals and special occasions. The creaminess of the sour cream combined with the sharpness of the garlic and freshness of the herbs creates a flavor profile that is rich yet balanced. Whether you’re serving it for a barbecue, a picnic, or a cozy family dinner, this potato salad is guaranteed to become a favorite. Enjoy it as a comforting side dish or as a light lunch on its own, and savor the timeless taste of one of the most beloved dishes around.