Fermented Sour Cream and Herb Potato Salad

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A refreshing potato salad with a naturally sour cream dressing made from fermented cream and fresh herbs, perfect as a side for summer meals. This Mediterranean-inspired salad recipe, ready in about 30 minutes, pairs baby potatoes, fermented sour cream, fresh dill, chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs baby potatoes
• 1/2 cup fermented sour cream
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, chopped
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Place 1.5 lbs baby potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Cook for 15-18 minutes until potatoes are fork-tender but not falling apart. Drain and let cool slightly.
2. Step 2: While potatoes cook, whisk together 1/2 cup fermented sour cream, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a large mixing bowl.
3. Step 3: Slice the warm potatoes into halves or quarters depending on size and add them to the dressing. Toss gently to coat the potatoes well.
4. Step 4: Stir in 2 tbsp chopped fresh dill and 2 tbsp chopped fresh chives, mixing lightly. Let the salad rest at room temperature for 20 minutes to allow flavors to meld before serving.