Mayonnaise Free Potato Salad

Potato Salad is a wonderful old-fashioned dish traditionally made with mayonnaise.

It’s the perfect side dish for cookouts or lunches/dinners. It’s also a good way to use leftover potatoes (I always cook to many potatoes for lunch) and make a quick little salad.

Since not everyone likes mayonnaise here is an alternative made with sour cream.


500 g potatoes, cooked

150 g sour cream

25 ml sweet cream

1 small onion

2 pickles

fresh parsley

salt, pepper, sugar and pickle juice to taste

optional radishes and/or a cooked egg

How to prepare potato salad

  • cook your potatoes with the skin on until they are easily pierced with a fork. Set aside and let cool while you prepare the rest of the ingredients
  • in a large bowel whisk together the sour cream and the sweet cream until evenly combined
  • dice the onion and pickles into small pieces, add to the cream mix and season with pickle juice, sugar, salt and pepper
  • cut your potatoes into chunks or slices (feel free to peel the potatoes) and give to the sauce. Toss gently until evenly combined
  • garnish with fresh parsley
  • optional: add a hard boiled egg cut into pieces or sliced radishes
  • chill in the fridge for 1-2 hours before serving

How to store the salad

You can store the salad in a sealed container for up to 3 days.


If you try this recipe and love it, please leave a comment below or tag me on Instagram here

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