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Sour Cream and Onion Potato Salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
85 minutes
Creamy potato salad inspired by sour cream and onion chips, perfect for your next BBQ.
Ingredients:
  • 2 pounds Yukon gold potatoes, cut into 1-inch pieces
  • 1 1/2 teaspoons kosher salt, divided, plus more to taste
  • 1 bunch green onions, trimmed, white and green parts sliced
  • 3/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried minced garlic or 1/2 teaspoon granulated garlic
  • 1 teaspoon dried minced onion or 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 bunch fresh chives, chopped, divided
Instructions:
  • Prepare a pot of boiling water seasoned with 1 teaspoon of salt. Gently place the potatoes in a heatproof bowl or colander and submerge them in the water. Boil for about 15 minutes until tender enough to pierce with a paring knife.
  • After cooking the potatoes, drain them over the chopped green onions in a large colander to lightly cook the onions. Cool the hot potatoes by running cold water over them for several seconds. Allow the mixture to drain and cool to room temperature as you prepare the dressing.
  • Prepare the dressing by combining sour cream, mayonnaise, lemon juice, mustard, dried garlic, dried onion, 1/2 teaspoon kosher salt, pepper, and most of the chives in a large bowl. Reserve a small handful of chives for garnish, then whisk until well combined.
  • After the potatoes and green onions have cooled, mix them with the dressing and toss well. Adjust salt and pepper as needed. Sprinkle with remaining chives. Enjoy immediately or refrigerate for an hour for enhanced flavor. Prepare up to 4 hours ahead. Store leftovers in the fridge for up to 3 days. Share your feedback below!

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