Sour Cream Onion Potato Salad

This Sour Cream and Onion Potato Salad was born out of a craving for the flavors of classic chips but made better with a creamy real food dressing that skips the mayo. Tender gold potatoes soak up a tangy rich sauce that gets all its flavor from sour cream dill fresh chives and a hint of sweet shallot. The first time I served this at a summer gathering it disappeared before anything else on the table

I started making this after craving my favorite chips and now it is the salad I take to every cookout Everyone asks for the recipe and I love how it tastes even better the next day

Ingredients

• Baby gold potatoes: bring a buttery texture and hold their shape better than russet potatoes Look for smooth ones free from sprouts
• Sour cream: provides that signature creamy tang Use full fat for richness
• Whole milk plain Greek yogurt: adds body without overpowering tang Choose a brand with a smooth not chalky finish
• Red onion: brings bite and color Choose a firm heavy onion with no soft spots
• Shallot: softens the raw onion edge and adds sweetness Pick plump shallots with tight papery skins
• Onion powder: brings punchy onion flavor throughout the salad Try to use fresh onion powder for best result
• Garlic powder: brings background warmth
• Kosher salt: helps season both the potatoes and the sauce
• Black pepper: rounds out the flavors with a little heat
• Apple cider vinegar: gives brightness and balances the creamy elements Choose raw unfiltered for best depth
• Fresh chives: add an herbal pop and are the classic finishing green Look for vibrant firm stalks with no yellowing

Step-by-Step Instructions

Prep and Cook the Potatoes:

Place washed baby potatoes in a large pot Cover with cold water by at least one inch and generously salt the water Bring to a gentle boil and cook potatoes until fork tender about fifteen to eighteen minutes Drain well and let cool until you can handle them easily about ten minutes

Cut and Cool the Potatoes:

Once cooled cut potatoes in half or quarters depending on their size This helps the dressing absorb evenly

Mix the Creamy Dressing:

In a large bowl stir together sour cream Greek yogurt minced red onion sliced shallot onion powder garlic powder apple cider vinegar kosher salt and black pepper Mix until smooth and fully combined

Combine Potatoes and Dressing:

Add the cut potatoes to the bowl with the dressing Toss gently until every potato piece is coated in the mixture

Add Chives and Chill:

Fold in the chopped fresh chives to the dressed potatoes Cover the bowl with a tight lid or plastic wrap Place in the refrigerator for at least thirty minutes to chill This resting time lets the flavors develop and soak in

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My favorite part is the fresh chives They bring the whole dish together I always remember my cousin grabbing the bowl at family picnics and sneaking away for seconds The herb aroma makes it irresistible every time

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days For best texture let it come to room temperature briefly before serving again If liquid separates just stir gently to refresh

Ingredient Substitutions

If you cannot find baby gold potatoes try small red potatoes or fingerlings They give similar texture and flavor For a tangier bite swap in more Greek yogurt for some of the sour cream If fresh chives are not available thinly sliced green onion tops make a good stand in

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Serving Suggestions

Serve this potato salad as a side alongside grilled meats sandwiches or picnic lunches It is also excellent spooned onto leafy greens for an easy lunch Lettuce wraps also work well if you want to add crunch

A Dish with Classic Roots

Potato salad is a staple at summer tables across the US The sour cream and onion twist pays homage to the chip aisle favorite while keeping things fresher Homemade dressing means you control the tang and brightness making every bite unique

Frequently Asked Questions

→ Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for thickness and creaminess, but plain whole milk yogurt can work. Expect a looser dressing.

→ How long should I chill the salad before serving?

Letting it chill for at least 30 minutes allows the flavors to meld, but up to 2 hours gives an even better result.

→ Can I substitute red onions with another type?

Shallots or sweet onions will work as substitutes, offering a milder flavor if desired.

→ Do the potatoes need to be peeled?

Baby gold potatoes have tender skins and don't require peeling. Simply scrub and slice as directed.

→ Is this dish served warm or cold?

It is best served cold or at room temperature, making it ideal for picnics and gatherings.