This potato salad is super creamy and full of flavor, thanks to sour cream and onion. It’s the perfect side dish for picnics and barbecues, and oh-so-easy to make!
I love how the tangy taste of sour cream adds a nice twist! It’s great to whip up a big bowl and watch everyone go back for seconds. Who doesn’t love a good potato salad? 🥔💚
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are great for potato salad because they are creamy and hold their shape well. If you can’t find them, you can use red potatoes, which also work nicely and have a smooth texture.
Sour Cream: This is the star of the dish! If you want a lighter option, Greek yogurt is a fantastic substitute. It has a similar tangy flavor but with added protein!
Red Onion: The sweetness of red onion adds depth. If you prefer a milder taste, use green onions or shallots instead. Just chop them finely for even distribution.
Chives: Fresh chives give the salad a pop of color and flavor. If you don’t have them, finely chopped parsley can be a good alternative, giving a fresh touch.
Mayonnaise: This is optional but adds extra creaminess. If you’re looking for a vegan option, you can use egg-free mayo or just skip it altogether!
How Do I Cook Potatoes Perfectly for Salad?
Cooking the potatoes just right is key to a great salad. You want them tender but not mushy. Here’s how you can do it:
- Start by using cold salted water to cover the potatoes. This helps them cook evenly.
- Bring the water to a boil first, then lower the heat to simmer. This gradual cooking prevents them from falling apart.
- Check doneness with a fork. They should be tender but still firm. Aim for about 10-15 minutes.
- After draining, let them cool a bit on a baking sheet to stop the cooking process.
This method ensures you have perfectly cooked potatoes to mix with the creamy dressing!
Easy Sour Cream and Onion Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 2 pounds Yukon Gold potatoes (or other waxy potatoes), peeled and cut into 1-inch cubes
- 1 cup sour cream
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh chives, plus extra for garnish
- 2 tablespoons mayonnaise (optional for extra creaminess)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This potato salad recipe will take about 20 minutes to prepare and cook the potatoes, plus an additional hour for chilling in the fridge. So, plan for a total of about 1 hour and 20 minutes from start to finish before enjoying your delicious salad!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Place the cubed potatoes into a large pot and cover them with cold salted water. Bring the pot to a boil over medium-high heat, then reduce the heat to let it simmer. Cook the potatoes until they are tender and a fork easily pierces them, which should take about 10-15 minutes. Just make sure not to overcook them; you want the potatoes to hold their shape!
2. Cooling the Potatoes:
Once the potatoes are cooked, drain them and let them cool slightly. To speed up the cooling process, you can spread the potatoes out on a baking sheet. This helps them cool down evenly without cooking further.
3. Making the Dressing:
In a large mixing bowl, combine the sour cream, mayonnaise (if you want extra creaminess), chopped red onion, chopped chives, apple cider vinegar (or lemon juice), garlic powder, salt, and pepper. Stir everything together until you have a smooth and creamy mixture.
4. Combining Potatoes and Dressing:
Gently fold the warm potatoes into the sour cream mixture. Make sure the potatoes are well coated without breaking them apart too much. This step ensures every bite is packed with flavor!
5. Seasoning to Taste:
Take a moment to taste your potato salad. You can adjust the seasoning with additional salt and pepper if needed to make it just right.
6. Chilling the Salad:
Refrigerate the potato salad for at least 1 hour. This resting time allows all those wonderful flavors to meld together, making it even tastier!
7. Garnishing and Serving:
Before serving, sprinkle extra chopped chives and some freshly ground black pepper on top for a lovely garnish. This adds a lovely finishing touch!
Enjoy your creamy, tangy, and flavorful sour cream and onion potato salad—it’s sure to be a hit at any gathering!
FAQ for Easy Sour Cream and Onion Potato Salad
Can I Use Other Types of Potatoes?
Yes! While Yukon Gold potatoes are ideal for their creaminess and ability to hold shape, you can use red potatoes or fingerling potatoes as well. Just ensure they are waxy and not starchy to avoid mushiness.
How Long Can I Store Leftover Potato Salad?
Leftover potato salad can be stored in an airtight container in the fridge for up to 3 days. For the best flavor, consume it within the first couple of days. Make sure to stir it before serving again, as flavors may settle.
Can I Make This Salad Gluten-Free?
Absolutely! This recipe is naturally gluten-free since all the ingredients are gluten-free. Just be sure to check that the mayonnaise you use (if you choose to include it) is labeled gluten-free.
Can I Make This Potato Salad Ahead of Time?
Yes! You can prepare this potato salad up to a day in advance. After making it, cover it tightly and refrigerate. This allows the flavors to meld nicely, enhancing the taste when served!
