10 Delicious Sour Cream Potato Salad Recipes Under 250 Calories

Potato salad can be a classic side dish that’s heavy on the calories, but it doesn’t have to be! Here are ten tasty sour cream potato salad recipes that keep things light, all under 250 calories. These easy-to-follow options will add flavor to your meals without the guilt, making them perfect for any occasion.

Classic Sour Cream Potato Salad: Potatoes, Sour Cream, Dijon Mustard.

Classic Sour Cream Potato Salad is a timeless dish that balances creamy texture with zesty flavors. The combination of tender potatoes, tangy sour cream, and a hint of Dijon mustard creates a delightful salad that’s perfect for any gathering. This recipe is simple to prepare, making it a go-to choice for potlucks, picnics, or even a cozy family dinner.

With a few fresh ingredients, you can whip up a Potato Salad With Sour Cream that everyone will love. The creaminess of the sour cream mixed with the mustard gives a unique twist to the traditional flavors. This Potato Salad Recipe Easy can be made ahead of time and is great served chilled or at room temperature.

Ingredients

• 2 pounds red potatoes, diced
• 1 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, add diced potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.
2. Mix the Dressing: In a small bowl, whisk together sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
3. Combine: In a large mixing bowl, add the cooled potatoes and pour the dressing over. Toss gently to coat the potatoes evenly.
4. Add Green Onions: Fold in the chopped green onions for added flavor and crunch.
5. Chill: Cover the salad and refrigerate for at least 1 hour before serving to let the flavors meld.

Herb-Infused Potato Salad: Potatoes, Sour Cream, Fresh Dill.

This herb-infused potato salad is a delightful mix of creamy and fresh flavors, making it a favorite for any gathering. The combination of tender potatoes, tangy sour cream, and aromatic dill creates a refreshing side dish that’s both light and satisfying.

Simple to prepare, this recipe is perfect for picnics, barbecues, or family dinners. With only a few ingredients, you can whip up a batch that everyone will love without any fuss.

Ingredients

• 2 pounds red potatoes, diced
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/2 teaspoon paprika for garnish

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the diced red potatoes and cook until fork-tender, about 10-15 minutes. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine sour cream, mayonnaise, fresh dill, lemon juice, salt, and pepper. Stir until well blended.
3. Combine: Once the potatoes are cool, mix them into the dressing until evenly coated.
4. Garnish: Transfer the salad to a serving dish and sprinkle paprika over the top for an extra pop of color.
5. Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld together.

Spicy Jalapeño Potato Salad: Potatoes, Sour Cream, Chopped Jalapeños.

This Spicy Jalapeño Potato Salad is a lively twist on the classic dish. Combining tender potatoes with creamy sour cream and spicy jalapeños, it delivers a unique flavor profile that can really kick up your meal. It’s a great side for any occasion, especially during warmer months or barbecues.

Not only is this recipe simple to make, but it also promises to be a hit at gatherings. With the freshness of chopped jalapeños, you’ll enjoy a delightful heat that perfectly complements the creamy texture of the sour cream. This potato salad is not just a side; it can easily stand alone as a light meal or snack.

Ingredients

• 2 pounds of potatoes (Yukon Gold or red potatoes work well)
• 1 cup sour cream
• 1/4 cup mayonnaise
• 2-3 fresh jalapeños, chopped (adjust to taste)
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup diced red bell pepper
• 1 tablespoon lime juice

Instructions

1. Boil the Potatoes: Peel and dice the potatoes into bite-sized pieces. Boil in salted water until tender, about 15-20 minutes. Drain and let cool.
2. Prepare the Dressing: In a large bowl, whisk together the sour cream, mayonnaise, garlic powder, lime juice, salt, and pepper until smooth.
3. Add Ingredients: Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold in the chopped jalapeños, cilantro, and diced red bell pepper.
4. Chill and Serve: Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!

Bacon-Less Potato Salad: Potatoes, Sour Cream, Green Onions.

This bacon-less potato salad is a refreshing take on a classic dish. It’s creamy, tangy, and packed with flavor from fresh green onions. The combination of tender potatoes and sour cream creates a delightful texture that’s perfect for summer barbecues or as an Easter side dish.

Simple to make, this potato salad is both healthy and satisfying. You can whip it up in no time, making it an ideal choice for gatherings or meal prep. Plus, it’s a great way to enjoy potatoes without the added calories from bacon. Let’s dive into the easy recipe!

Ingredients

• 4 cups cubed potatoes (about 4 medium)
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped green onions
• 1 tablespoon fresh dill (optional)

Instructions

1. Cook the Potatoes: Boil the cubed potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
2. Make the Dressing: In a large bowl, combine sour cream, Dijon mustard, garlic powder, salt, and pepper. Mix until smooth.
3. Combine Ingredients: Add the cooled potatoes to the dressing, along with the chopped green onions and dill. Gently stir until well coated.
4. Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Avocado Potato Salad: Potatoes, Sour Cream, Mashed Avocado.

Avocado potato salad is a creamy, delicious twist on traditional sour cream potato salad. Combining tender potatoes with the rich, buttery flavor of avocado and a hint of sour cream, this dish is both satisfying and refreshing. It’s a great option for picnics, barbecues, or even as a wholesome side dish for family meals. Plus, it’s easy to whip up!

With its smooth texture and mild taste, this potato salad is a crowd-pleaser. The creaminess of the mashed avocado pairs perfectly with the potatoes, while the sour cream adds just the right amount of tang. It’s not just tasty but also a healthier alternative to more calorie-dense versions. Enjoy it chilled and watch it disappear quickly!

Ingredients

• 4 medium potatoes, peeled and diced
• 1 ripe avocado, mashed
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• 1/2 teaspoon paprika (optional)

Instructions

1. Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and allow to cool.
2. In a large bowl, combine the mashed avocado, sour cream, lime juice, and chopped cilantro. Mix until smooth.
3. Add the cooled potatoes to the avocado mixture and gently fold until well-coated.
4. Season with salt, pepper, and paprika if using. Stir gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving for the best flavor.

Greek Potato Salad: Potatoes, Sour Cream, Kalamata Olives.

This Greek potato salad combines the creamy goodness of sour cream with the briny flavor of Kalamata olives, creating a dish that is both refreshing and satisfying. The combination of tender potatoes and tangy dressing makes it a perfect side for any meal, especially during warmer months. It’s simple to prepare, requiring just a few ingredients and minimal time in the kitchen.

The taste of this salad is a delightful mix of savory and slightly tangy elements, making it a standout among potato salads. Perfect for gatherings or as a healthy addition to your dinner plate, this Greek potato salad is a great way to enjoy traditional flavors in a lighter version. Serve it chilled for a refreshing dish that everyone will love!

Ingredients

• 2 cups diced potatoes
• 1/2 cup sour cream
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup diced red onion
• 1/2 cup diced cucumber
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let them cool.
2. In a large bowl, combine the cooled potatoes, sour cream, olives, red onion, and cucumber.
3. Drizzle with olive oil and lemon juice. Season with salt and pepper.
4. Toss gently to combine all ingredients well.
5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Curry-Flavored Potato Salad: Potatoes, Sour Cream, Curry Powder.

This curry-flavored potato salad is a delightful twist on a classic dish. The mild heat from the curry powder blends perfectly with the creamy texture of sour cream, creating a refreshing salad that’s perfect for any warm day. It’s not only packed with flavor but also simple to prepare, making it a go-to recipe for your next gathering or family meal.

The combination of tender potatoes and tangy sour cream makes this salad a satisfying choice. Serve it as an Easter side dish or as a part of your summer picnic spread. It’s a lighter, healthier option that everyone will love!

Ingredients

• 2 cups diced red potatoes
• 1/2 cup sour cream
• 1 tablespoon curry powder
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a pot, cover diced potatoes with water, bring to a boil, and cook for about 10-15 minutes, until tender. Drain and let cool.
2. Mix the Dressing: In a bowl, combine sour cream, curry powder, lemon juice, salt, and pepper. Stir until well blended.
3. Combine: Add the cooled potatoes to the dressing and mix gently to coat all pieces.
4. Finish: Fold in chopped cilantro for an added burst of flavor. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Lemon Zest Potato Salad: Potatoes, Sour Cream, Lemon Zest.

This Lemon Zest Potato Salad is a delightful twist on the classic sour cream potato salad. The bright, zesty flavor from the lemon perfectly complements the creamy texture of sour cream, making it a refreshing option for any meal. It’s easy to prepare, requiring just a handful of simple ingredients, and is perfect for gatherings or as a side dish for your favorite entrees.

Each bite offers a burst of citrusy freshness that elevates the traditional sour cream potatoes to a whole new level. Plus, at under 250 calories per serving, it’s a great choice for those looking for a healthy yet satisfying dish. Serve it up at your next barbecue or potluck, and watch it disappear!

Ingredients

• 4 cups baby potatoes, halved
• 1/2 cup sour cream
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 15 minutes. Drain and let cool.
2. Mix the Dressing: In a bowl, combine sour cream, lemon zest, lemon juice, olive oil, salt, and pepper. Stir well to create a creamy dressing.
3. Toss the Salad: In a large mixing bowl, combine the cooled potatoes with the dressing. Gently toss until the potatoes are well coated.
4. Add Fresh Herbs: Fold in chopped parsley for an extra pop of color and flavor.
5. Chill and Serve: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Roasted Garlic Potato Salad: Potatoes, Sour Cream, Roasted Garlic.

This roasted garlic potato salad is a delightful twist on the classic sour cream potato salad. The blend of tender potatoes and creamy sour cream, combined with the deep flavor of roasted garlic, creates a comforting dish that’s bursting with taste. It’s simple to whip up and makes for an excellent side at any gathering or family meal.

The savory roasted garlic complements the smoothness of the sour cream, making each bite creamy and satisfying. This dish is not only delicious but also healthy, keeping things fresh and light without sacrificing flavor. Let’s dive into the ingredients and how to make this fantastic potato salad!

Ingredients

• 2 pounds red potatoes, diced
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 head of garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, and wrap it in aluminum foil. Roast for about 30-35 minutes until tender.
2. While the garlic is roasting, boil the diced potatoes in salted water until fork-tender, about 15 minutes. Drain and let them cool slightly.
3. Squeeze the roasted garlic cloves into a bowl and mash them. Combine with sour cream, mayonnaise, salt, and pepper. Mix until smooth.
4. Add the potatoes to the bowl and gently stir until they are well coated with the dressing. Sprinkle with fresh parsley before serving.

Cucumber Potato Salad: Potatoes, Sour Cream, Diced Cucumber.

This Cucumber Potato Salad offers a refreshing twist on the classic potato salad. The creamy texture from the sour cream blends perfectly with the crispness of diced cucumber, making it a delightful side dish. It’s simple to whip up, making it an ideal choice for gatherings or a quick family meal.

With its light and zesty flavor, this salad is perfect for spring and summer, especially as an Easter side dish. The combination of white potatoes, sour cream, and fresh cucumbers results in a dish that’s not only satisfying but also under 250 calories per serving. Enjoy it on its own or alongside grilled meats for a complete meal.

Ingredients

• 2 cups diced potatoes (white or red)
• 1 cup diced cucumber
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon dill, chopped
• Salt and pepper to taste

Instructions

1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
2. In a mixing bowl, combine the cooled potatoes, diced cucumber, sour cream, lemon juice, and dill. Stir until well mixed.
3. Add salt and pepper to taste, and chill in the refrigerator for at least 30 minutes before serving.