Sour Cream And Onion Potato Salad
This Sour Cream And Onion Potato Salad is a creamy potato salad recipe made with tender baby gold potatoes, sour cream, Greek yogurt, fresh chives, and flavorful onions for the perfect tangy and savory side dish.
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It has all the delicious flavor of your favorite sour cream and onion chips, but in a fresh homemade potato salad. It’s an easy potato side dish recipe to serve at summer BBQs, backyard cookouts, family gatherings, potlucks, and holidays.
It pairs so well with grilled meats, sandwiches, and fresh pasta salad.
How to Make Sour Cream And Onion Potato Salad
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Fill a medium-sized pot with cold water and add the sliced potatoes. Bring the water to a boil and boil for 15 minutes, until they are fork-tender. Drain and let cool completely, about 15-20 minutes.
2. In a small bowl, add the Greek yogurt, sour cream, onion powder, salt, pepper, apple cider vinegar, shallot, and red onion. Stir to combine.
3. Add the cooled potatoes to a large bowl, add the sour cream mixture on top, and stir until completely coated. Add half of the chives to the bowl and stir.
4. Sprinkle the leftover chives on top. Place plastic wrap over the bowl and place it in the refrigerator for 30 minutes. Serve and enjoy!
Serve & Enjoy!
Important Recipe Notes
- Be careful not to overcook the potatoes. You want them fork-tender so they hold their shape when mixed.
- Let the potatoes cool completely before stirring in the dressing to keep the salad creamy instead of watery.
- Chilling the potato salad longer than 30 minutes helps the flavors blend together even more.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- For extra crunch and flavor, top with additional diced onions or fresh chives before serving.
Sour Cream And Onion Potato Salad
Ingredients
- 2 lbs of baby gold potatoes cut in halves
- 1/4 cup of plain Greek yogurt
- 3/4 cup of sour cream
- 2 tsp of onion powder
- 2 tsp of salt
- 1 tsp black pepper
- 1 tbsp of apple cider vinegar
- 1 shallot diced
- 1/3 cup of red onion diced
- 1/3 cup of chopped fresh chives
Instructions
- Fill a medium size pot with cold water and add the sliced potatoes. Bring the water to a boil and boil for 15 minutes, until they are fork tender. Drain and let cool completely, about 15-20 minutes.
- In a small bowl add the Greek yogurt, sour cream, onion powder, salt, pepper, apple cider vinegar, shallot and red onion. Stir to combine.
- Add the cooled potatoes to a large bowl, add the sour cream mixture on top, stir until completely coated. Add half of the chives to the bowl and stir.
- Sprinkle the leftover chives on top. Place plastic wrap over the bowl and place in the refrigerator for 30 minutes. Serve and enjoy!
