Fermented Sour Cream and Herb Potato Salad
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 salads 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
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fermented Sour Cream and Herb Potato Salad take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fermented Sour Cream and Herb Potato Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby potatoes from drying out.
Can I substitute ingredients in Fermented Sour Cream and Herb Potato Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fermented Sour Cream and Herb Potato Salad for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fermented Sour Cream and Herb Potato Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
