Sour Cream Onion Potato Salad (Print Page)
Creamy sour cream and onion potato salad with scallions and chives, chilled for summer picnics and barbecues.
# What You 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 - Fill a large pot with water and add salt. Bring to a boil, add the halved baby potatoes, and cook until fork-tender, 15 to 20 minutes. Drain using a colander and set aside to cool slightly.
02 - In a mixing bowl, combine sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and fully incorporated.
03 - Transfer cooled potatoes to a large bowl. Add sliced scallions and most of the chopped chives, reserving some chives for garnish.
04 - Pour the prepared dressing over the potato mixture. Gently toss until all ingredients are evenly coated.
05 - Sprinkle reserved chives on top. Serve immediately or refrigerate for at least 1 hour before serving for optimal flavor.
# Expert Tips:
01 -
- This is the kind of creamy, tangy potato salad you secretly wish someone would bring to every barbecue—so it might as well be you.
- The sour cream and onion combo is bold without overpowering, and it stays impossibly silky even after chilling in the fridge.
02 -
- If you add the dressing to potatoes that are too hot, it turns watery and slides right off.
- Letting the salad rest in the fridge for at least an hour makes the flavors fully bloom—a revelation the day I tried it.
03 -
- A mix of yellow and red baby potatoes gives the prettiest color contrast.
- A tiny pinch of sugar in the dressing, if your vinegar is sharp, smooths out the flavor beautifully.