Sour Cream Onion Potato Salad (Printable)
Creamy sour cream and onion potato salad with scallions and chives; quick to make and best chilled.
# What You’ll Need:
→ 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 and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until fork-tender, about 15 to 20 minutes. Drain 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 combined.
03 - Transfer the slightly cooled potatoes to a large bowl. Add the sliced scallions and most of the finely chopped chives, reserving a small portion for garnish.
04 - Pour the prepared dressing over the potato mixture and gently toss until all ingredients are evenly coated.
05 - Sprinkle with the reserved chives. Serve immediately, or refrigerate for at least 1 hour to develop flavor before serving.
# Expert Suggestions:
01 -
- It tastes like those addictive sour cream and onion chips but in a creamy, fresh form you can call homemade.
- You can whip it up with just a handful of ingredients and it disappears at picnics every time.
02 -
- If you overcook the potatoes even slightly they'll collapse into mush, so check early and often.
- Letting the salad chill transforms the flavors—it's worth the wait even if you sample a scoop early.
03 -
- Season your boiling water generously—underseasoned potatoes can't be rescued later.
- Add the dressing while the potatoes are just warm for better absorption and consistent flavor.