Sour Cream Onion Potato Salad (Printable Version)
Creamy, tangy potato salad with sour cream, scallions and chives; ideal chilled for picnics or BBQ.
# Ingredient List:
→ Vegetables
01 - 1 1/2 pounds baby potatoes, halved
02 - 3 scallions, thinly sliced
03 - 1/4 cup fresh chives, finely chopped
→ Dressing
04 - 3/4 cup sour cream
05 - 2 tablespoons mayonnaise
06 - 2 teaspoons Dijon mustard
07 - 1 teaspoon apple cider vinegar
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
# How to Make:
01 - Bring a large pot of salted water to a boil. Add halved baby potatoes and simmer for 15 to 20 minutes until fork-tender. Drain in a colander and allow to cool slightly.
02 - In a mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth and well blended.
03 - Transfer cooled potatoes to a large bowl. Add sliced scallions and most of the chopped chives, reserving a small portion for garnish.
04 - Pour the dressing over the potato mixture and gently toss until all ingredients are evenly coated.
05 - Sprinkle reserved chives over the top. Serve immediately or refrigerate for at least 1 hour to intensify flavors before serving.
# Expert Tips:
01 -
- This potato salad tastes like your favorite chip, but with a cool, creamy twist that always gets whispers of surprise.
- It’s endlessly adaptable—simple enough for quick weeknights yet just special enough for summer celebrations.
02 -
- If you overcook the potatoes they’ll turn to mush when mixing, so pull them out when they’re just-tender.
- Letting the salad chill in the fridge for an hour transforms it—the flavors meld into something truly craveable.
03 -
- Always taste and adjust the salt once the salad is chilled—a little more can make all the difference.
- Halving the potatoes before boiling lets them soak up more flavor and shortens cooking time.