New England Potato Salad with Sour Cream Dressing

This potato salad skips the mayo entirely. A full pint of sour cream mixed with vinegar, prepared mustard, crushed garlic, and chopped onion creates a dressing that’s tangier and lighter than the standard Southern-style version.

Tossing the chilled potato cubes with celery and 3 tablespoons of vinegar before adding the dressing is an old Yankee trick. The potatoes absorb that first hit of acid while they’re cold, seasoning them from the inside. The remaining vinegar goes into the sour cream dressing for a second layer of tang.

Chopped hard-boiled eggs folded directly into the sour cream (not the potatoes) helps thicken the dressing and adds richness throughout. Sliced olives on top bring a briny bite that’s distinctly New England and sets this apart from every other potato salad at the cookout.

Kitchen Tips

• Cut potatoes into ½-inch cubes after cooking and peeling. Uniform size means even dressing coverage on every piece.
• Chill the potatoes completely before tossing. Warm potatoes break apart when mixed and turn the salad into mush.
• Use a light hand when tossing. Fold gently to coat without smashing the potato cubes.
• Make it ahead. This salad improves after a few hours in the fridge as the flavors meld into the potatoes.

Variations

• Add chopped fresh dill to the sour cream dressing for a Scandinavian twist.
• Use Greek yogurt in place of half the sour cream for a lighter, more protein-rich version.
• Toss in diced pickles or a tablespoon of pickle juice for extra pucker.