Sour Cream and Onion Potato Salad
Sour Cream and Onion Potato Salad
Introduction
Sour Cream and Onion Potato Salad is a delightful and creamy dish that perfectly complements any meal. It combines tender potatoes with the fresh taste of green onions and a tangy dressing. This dish is not only tasty but also easy to prepare, making it an ideal side for barbecues, picnics, or family gatherings.
Why Make This Recipe
Why opt for Sour Cream and Onion Potato Salad? First, it’s a crowd-pleaser! Its creamy texture and rich flavors appeal to both kids and adults alike. Second, it is simple and quick to make, taking just over an hour including chilling time. This dish is perfect for those who want to whip up something delicious without spending all day in the kitchen. Lastly, it’s versatile and can be made ahead of time, allowing you to enjoy your gathering stress-free.
How to Make Sour Cream and Onion Potato Salad
Making Sour Cream and Onion Potato Salad is a breeze. Follow the steps below and you’ll have a tasty salad ready to serve in no time.
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)
Directions:
- Bring a medium pot of water to a boil and add about 1 teaspoon of salt. Once boiling, add the potatoes and cook until tender, about 15 minutes.
- Drain the potatoes in a colander that has the chopped green onions in it to lightly cook them.
- Rinse the potatoes with cold water and let them cool down.
- In a large bowl, mix the sour cream, mayonnaise, lemon juice, mustard, dried garlic, dried onion, salt, and pepper. Whisk everything until well combined, and then fold in most of the chives.
- Add the cooled potatoes and green onions to the mixing bowl and toss everything together.
- Chill the salad for at least an hour before serving. Garnish with the rest of the chives. You can store any leftovers in an airtight container in the fridge for up to 3 days.
How to Serve Sour Cream and Onion Potato Salad
To serve Sour Cream and Onion Potato Salad, scoop it into a nice serving bowl and sprinkle some extra chives on top for a pop of color. This dish is best enjoyed chilled, making it a perfect addition to any summer meal.
How to Store Sour Cream and Onion Potato Salad
If you have leftover potato salad, keep it in an airtight container in the fridge. It will stay fresh for up to 3 days. However, be mindful that the flavors might change slightly as it sits.
Tips to Make Sour Cream and Onion Potato Salad
- Make sure to cut your potatoes into similar sizes so they cook evenly.
- For a little kick, you can add a dash of hot sauce.
- If you’re in a hurry, you can use leftover or pre-cooked potatoes.
Variation
You can easily customize this recipe. Consider adding diced pickles, hard-boiled eggs, or even bacon bits for added flavor. This flexibility allows you to make the salad your own.
FAQs
Q: Can I use other types of potatoes?
A: Yes, you can use other types of potatoes, but Yukon golds are preferred for their creamy texture.
Q: Is it okay to make this salad a day in advance?
A: Absolutely! Making it a day before can enhance the flavors as they meld together.
Q: Can I freeze Sour Cream and Onion Potato Salad?
A: It’s not recommended to freeze this salad as the texture of the potatoes and dressing may change once thawed.
Sour Cream and Onion Potato Salad
Ingredients
Main Ingredients
- 2 pounds Yukon gold potatoes, cut into 1 inch pieces Cut into similar sizes for even cooking.
- 1.5 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) Reserve some for garnish.
Instructions
Preparation
- Bring a medium pot of water to a boil and add about 1 teaspoon of salt.
- Once boiling, add the potatoes and cook until tender, about 15 minutes.
- Drain the potatoes in a colander that has the chopped green onions in it to lightly cook them.
- Rinse the potatoes with cold water and let them cool down.
- In a large bowl, mix the sour cream, mayonnaise, lemon juice, mustard, dried garlic, dried onion, salt, and pepper.
- Whisk everything until well combined, and then fold in most of the chives.
- Add the cooled potatoes and green onions to the mixing bowl and toss everything together.
- Chill the salad for at least an hour before serving. Garnish with the rest of the chives.
