This easy sour cream and onion potato salad brings creamy goodness and a tasty twist to your summer picnics. It’s packed with tender potatoes, tangy sour cream, and sharp onion flavors!
Honestly, nothing beats a side dish that almost tastes like a dip! I love serving it cold, and it’s perfect for barbecues. You might find yourself going back for seconds! 🥔
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are perfect for salads because they’re creamy and hold their shape well. If you can’t find them, you can substitute with red potatoes or even fingerling potatoes for a twist.
Sour Cream: This gives the potato salad its creamy texture. You can use Greek yogurt for a lighter option, or if you want more tanginess, try adding buttermilk instead.
Mayonnaise: I like a combination of sour cream and mayo, but you can skip the mayo for a lighter version or use a vegan mayo if you’d prefer a plant-based option.
Fresh Chives: They add a lovely onion flavor. If chives aren’t available, you can use green onions (scallions) or fresh parsley instead for a fresh taste.
How Can I Ensure My Potatoes Are Cooked Just Right?
Cooking the potatoes properly is key to the texture of the salad. Follow these simple steps:
- Put the chopped potatoes in cold water to ensure even cooking.
- Add a pinch of salt to enhance the flavor of the potatoes as they cook.
- Start timing once the water reaches a boil. Cook until just tender, which should take around 10-15 minutes. Test with a fork; they should be firm but easily pierced.
- Drain and let them cool completely before mixing them with the dressing to keep them from getting mushy.
Getting the potatoes right makes all the difference in your potato salad!
Easy Sour Cream and Onion Potato Salad
Ingredients You’ll Need:
- 2 lbs (about 900g) Yukon Gold potatoes, peeled and cut into bite-sized chunks
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup finely chopped red onion
- 2 tablespoons chopped fresh chives, plus extra for garnish
- 1 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful potato salad takes about 20-25 minutes for preparation, plus at least 1 hour of chilling time in the fridge to let the flavors come together. So, plan on around 1 hour and 30 minutes in total before you can enjoy it!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the peeled and chopped Yukon Gold potatoes in a large pot. Cover them with cold water and sprinkle in a pinch of salt. This helps to flavor the potatoes as they cook.
2. Cook the Potatoes:
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook the potatoes for about 10-15 minutes, or until they are tender but not falling apart. You can check their doneness by piercing them with a fork.
3. Cool the Potatoes:
Once the potatoes are cooked, drain them well and set them aside to cool to room temperature. This step is important to prevent the dressing from becoming too runny when mixed with warm potatoes.
4. Prepare the Dressing:
In a large mixing bowl, combine the sour cream, mayonnaise, finely chopped red onion, chopped chives, and garlic powder. Stir everything together until well mixed and creamy.
5. Combine Potatoes and Dressing:
Once the potatoes have cooled, gently fold them into the dressing mixture. Use a spatula or spoon to mix them together carefully, ensuring the potatoes are evenly coated without mashing them.
6. Season the Salad:
After mixing, season the potato salad with salt and freshly ground black pepper to taste. Mix gently again to incorporate the seasoning.
7. Chill the Salad:
Cover the bowl with plastic wrap or a lid, and place it in the refrigerator. Let it chill for at least 1 hour to allow the flavors to meld and develop.
8. Serve and Enjoy:
After chilling, give the potato salad a gentle stir. Before serving, sprinkle with additional chopped chives and a light dusting of black pepper for garnish. Enjoy your creamy and tangy sour cream and onion potato salad at your next gathering!
FAQ About Easy Sour Cream and Onion Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold potatoes are preferred for their creamy texture, you can use red potatoes or fingerling potatoes if that’s what you have on hand. Just ensure they hold their shape after cooking!
Can I Make This Dish Ahead of Time?
Yes, this potato salad is perfect for making ahead! You can prepare it up to a day in advance. Just store it in an airtight container in the refrigerator to let the flavors develop.
How Long Can I Store Leftovers?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a quick stir before serving, and if it looks a bit dry, you can mix in a tablespoon of sour cream or mayo to refresh it!
What Can I Substitute for Sour Cream?
If you’re looking for a lighter option, you can substitute plain Greek yogurt for sour cream. It will give the salad a similar creaminess with added protein. For a more tangy flavor, buttermilk is another great option!
