This recipe holds a very special place in my heart. It’s my mother’s creation and it was one of my all time favorite foods she made when I was growing up. It’s not only extremely easy to make but it’s also one of the best potato salads you will ever eat! It contains just four basic ingredients and then seasoned with salt and pepper to suit your taste. There’s a reason I call it a creamy, dreamy potato salad! It’s simple, rich and creamy, and packed with flavor. The soft potatoes contrast nicely with the crisp, sharp bite of the onions, and it’s all coated in creamy sour cream and mayo. Once you try this recipe you will be making it all the time to accompany all your favorite summertime grilled meals.
My mother’s recipe is very different from the usual recipes for potato salad that include a long list of ingredients. She never measured any of the ingredients and I’ve made this recipe so many times that I no longer measure anything either. It all depends on how many potatoes I’m using. I tend to use more sour cream than mayonnaise, adding enough of each until I have a nice creamy mixture. So use the amounts in the recipe card below as a general guideline.
Wash potatoes and place them in a large pot.
Add water to cover potatoes by about an inch. Place on the stove and bring water to a boil. Boil until potatoes are soft, about 20 – 25 minutes.
Check for doneness using a knife; knife should slide into the potatoes easily when they are done. Allow potatoes to cool completely; at least an hour.
Keep an eye on the potatoes as they cook. The cooking time can vary depending on the size of the potatoes you are using. You want to stop cooking them before they start to fall apart.
Dice a large onion. I also don’t dice the onion too finely and go heavy on how much I add; I like the crunchy bite of the onion in this salad; it’s a nice zesty contrast to the soft, creamy potatoes.
Peel and slice potatoes into ¼ inch thick slices.
Place the sliced potatoes and diced onion in a large mixing bowl.
Add sour cream, mayonnaise, salt and pepper to the bowl.
TIP: I recommend using a pepper grinder if you have one. Set it to its coarsest setting; using a coarser grind of pepper is a nice addition.
Stir gently to combine.
TIP: Use your biggest mixing bowl so you don’t break up the potatoes too much when you stir everything together.
Cover and refrigerate for at least a couple of hours before serving, allowing the flavors to come together.
TIP: Making this a day in advance allows the flavors to come together and tastes best when allowed to sit in the fridge overnight.
We love, love, love this recipe! It’s easily customizable to your tastes; don’t like a lot of mayo? Use more sour cream. Don’t like a lot of onion? Use less. Customize it to make it your own. I hope you give it a try and let me know how it turns out for you. Enjoy!
Delicious served with Wiener Schnitzel, A Classic German Favorite. Crispy fried pork cutlets are the perfect compliment to a rich creamy potato salad. It’s one of my all time favorite meals!
This post was originally published February 2019 and republished with updated photos, recipe notes, and new content April 2024.
Nuschi’s Creamy, Dreamy Potato Salad
Equipment
- large mixing bowl
Ingredients
- 2-3 lbs russet potatoes
- 1 medium yellow onion, diced
- ⅔ cup mayonnaise
- ⅔ cup sour cream
- 1 tsp Kosher salt
- ½ tsp black pepper, coarsely ground
Instructions
- Wash potatoes and place them in a large pot. Add water to cover potatoes by about an inch. Place on the stove and bring to a boil.
- Boil until potatoes are soft, about 20 – 25 minutes.
- Check for doneness using a knife, knife should slide into the potatoes easily when they are done.
- Drain and allow potatoes to cool completely.
- Peel and slice potatoes into ¼ inch thick slices.
- In a large bowl mix together sliced potatoes, diced onions, sour cream, mayonnaise, salt and pepper.
- Cover and refrigerate for at least a couple of hours before serving (overnight is better), this allows the flavors to come together for the best tasting results.
Did You Make This?
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