Sour Cream-Herb Potato Salad with Peas is one of my go-to dishes when I want something fresh, creamy, and absolutely delicious. It’s the kind of recipe that comes together so easily in your kitchen, and everyone always asks for seconds!
What makes this salad truly special is the wonderful combination of sour cream and yogurt, all brightened up with fresh thyme and dill weed. These herbs give it such a lovely garden-fresh flavor that makes people smile with every bite.
I love bringing this to family gatherings because it’s the perfect companion to any main dish, and it always disappears from the table. It reminds me of summer picnics and potlucks with loved ones, where the simple things we make with our hands mean the very most.
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Sour Cream-Herb Potato Salad with Peas
Ingredients
- 0.75 cup Sour Cream
- 0.25 cup Yogurt
- 1 tablespoon Thyme
- 1 tablespoon Dill Weed
- 0.5 teaspoon Salt
- 6 cup Potatoes
- 1 cup Peas
Instructions
- Combine the first 5 ingredients in a large bowl; stir well, and set aside.Place potato in a saucepan; add water to cover, and bring to a boil.
- Cover, reduce heat, and simmer 5 minutes.
- Add peas; cover and cook 7 minutes or until peas are crisp-tender.
- Drain and rinse under cold water; drain well.Add vegetables to sour cream mixture, and toss gently to coat.
- Cover and chill.
- Stir before serving.
