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Sour Cream and Onion Potato Salad

Sour Cream and Onion Potato Salad

Sour Cream and Onion Potato Salad

Sour Cream and Onion Potato Salad


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


Boil the potatoes:

Bring a medium pot of water to a boil and season with about 1 teaspoon of salt. Once boiling, add the potatoes to a heatproof bowl or colander and carefully slide them into the water. Cook until tender (easily pierced through with a paring knife), about 15 minutes.

Drain the potatoes and onions:

Meanwhile, add the chopped green onions to a large colander. Once the potatoes are cooked, drain them over the onions. This will lightly cook them.

Run cold water over the hot potatoes for several seconds to cool them down a bit. Let drain and cool to room temperature while you make the dressing.

Make the dressing:

Add the sour cream, mayonnaise, lemon juice, mustard, dried garlic, dried onion, 1/2 teaspoon kosher salt, and pepper to a large bowl. Add most of the chives, reserving a small handful for garnish. Whisk together until combined.

Combine and chill:

Once the drained potatoes and green onions have cooled, add them to the bowl with the dressing and toss well to combine. Taste, adding more salt and pepper if needed. Top with the remaining chives.

Sour cream and onion potato salad can be served right away, but it tastes even better if you cover the bowl and let it chill for an hour. It can be made up to 4 hours in advance.

Store any leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.

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