Sour Cream Onion Potato Salad (Print Version)
# Ingredients:
→ Potatoes
01 -
1.75 pounds baby gold potatoes
→ Dressing
02 -
0.75 cup sour cream
03 -
0.25 cup whole milk plain Greek yogurt
04 -
0.5 cup red onion, minced
05 -
1 shallot, thinly sliced
06 -
1.5 teaspoons onion powder
07 -
1 teaspoon garlic powder
08 -
2 teaspoons kosher salt
09 -
0.5 teaspoon black pepper
10 -
2 teaspoons apple cider vinegar
11 -
0.33 cup fresh chives, chopped
# Instructions:
01 -
Place the baby gold potatoes in a large pot and cover with cold water by 2.5 centimetres. Add approximately 2 teaspoons kosher salt and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 15–18 minutes until potatoes are fork-tender. Drain and allow to cool for 10 minutes.
02 -
When potatoes are cool enough to handle, slice each potato in half or quarters, depending on size.
03 -
In a large bowl, combine sour cream, Greek yogurt, minced red onion, sliced shallot, onion powder, garlic powder, apple cider vinegar, kosher salt, and black pepper. Blend thoroughly until smooth.
04 -
Add the sliced potatoes to the bowl with the dressing. Stir gently to ensure all potatoes are evenly coated.
05 -
Incorporate chopped fresh chives into the mixture and fold in gently.
06 -
Cover the salad with a lid or plastic wrap and refrigerate for a minimum of 30 minutes to allow flavours to meld. Serve chilled.
# Notes:
01 -
For intensified flavour, allow the salad to rest overnight before serving.