Sour Cream and Onion Potato Salad
A creamy and delightful potato salad combining tender Yukon gold potatoes with fresh green onions in a tangy sour cream dressing—perfect for picnics and barbecues.
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.
Notes
Make it a day ahead for enhanced flavors. Store leftovers in an airtight container in the fridge for up to 3 days. You can add diced pickles, hard-boiled eggs, or bacon bits for variation.