Sour Cream and Onion Potato Salad Recipe

Sour Cream and Onion Potato Salad is that irresistible backyard classic with a modern upgrade—creamy, tangy, and loaded with fresh flavor in every bite. Imagine tender gold potatoes tucked into a luscious sour cream dressing with sweet red onion, a hit of chives, and just the right amount of zing from vinegar and spices. This recipe brings craveable comfort and vibrant color to your table, whether it’s summer BBQ season or you’re just dreaming of sunny picnics indoors. It’s the sort of dish people go back for—and one you’ll want to make again and again.

Ingredients You’ll Need

Every ingredient in this Sour Cream and Onion Potato Salad serves a delicious purpose, from the creamy base to the fresh herby finish. Here’s why each piece matters—keeping it simple, but making every flavor shine.

• Baby gold potatoes: Their buttery texture and small size mean faster cooking and melt-in-your-mouth bites.
• Sour cream: The foundation for that creamy tang you crave in every classic potato salad.
• Whole milk plain Greek yogurt: Adds extra richness and keeps the dressing thick yet light.
• Red onion (minced): Offers mellow sweetness and a pop of color that plays perfectly with the potatoes.
• Shallot (sliced): Adds a subtle, refined onion flavor without overpowering the mix.
• Onion powder: Intensifies that signature onion vibe throughout the dressing.
• Garlic powder: A gentle lift of flavor that works in the background.
• Kosher salt: Essential for seasoning the potatoes and making every ingredient sing.
• Black pepper: Gives a touch of heat that balances the creamy elements.
• Apple cider vinegar: Lends brightness and brings the whole dish to life.
• Fresh chives (chopped): The herby top note that screams “fresh!” and completes that classic sour cream and onion flavor.

How to Make Sour Cream and Onion Potato Salad

Step 1: Cook the Potatoes

Start by placing your baby gold potatoes in a large pot. Cover them with cold water, adding about an extra inch above the potatoes for even cooking. Toss in two hefty pinches of kosher salt to season them right from the start—trust me, it makes all the difference. Bring the water to a boil, then let the potatoes bubble away for 15 to 18 minutes, or until they’re fork-tender and glide off the tines easily. Drain and set them aside so they can cool for about 10 minutes, giving you just enough time to prep the rest of the salad.

Step 2: Cut the Potatoes

Once your potatoes are cool enough to handle, grab a knife and slice them into halves or quarters—aiming for even-sized pieces so every forkful is perfectly balanced. This quick cut allows the creamy dressing to seep into those warm centers, soaking up flavor in every nook and cranny.

Step 3: Make the Creamy Dressing

In a big bowl, stir together the sour cream, Greek yogurt, minced red onion, sliced shallots, onion powder, garlic powder, apple cider vinegar, kosher salt, and black pepper. This creamy, punchy blend is the heart of the Sour Cream and Onion Potato Salad—it’s where all the flavor magic happens. Give it a thorough mix to ensure every bite will be rich and tangy.

Step 4: Mix Potatoes with the Dressing

Gently add your sliced potatoes right into the dressing bowl. Using a spatula or big spoon, fold everything together so those potatoes get coated in that dreamy mixture. Work gently to keep the potatoes intact but make sure each bit is smothered with flavor. The warmth of the potatoes helps them suck up the dressing, so don’t wait too long here.

Step 5: Add Fresh Chives

Scatter in the fresh chopped chives and give the salad one more gentle mix. The chives are what really drive home the classic sour cream and onion flavor, and their fresh green color is just beautiful. You’ll want to admire it for a second before diving in headfirst.

Step 6: Chill and Let Flavors Meld

Cover your bowl and pop the salad in the fridge for at least 30 minutes—the longer it chills, the better the flavors come together. This patience step is key, so let the dressing work its magic and soak into those potatoes for the most craveable results.

How to Serve Sour Cream and Onion Potato Salad

Garnishes

For the perfect finishing touch, sprinkle extra fresh chives or thinly sliced scallions over the top just before serving. A crack of fresh black pepper or a dust of smoked paprika adds a hint of color and a subtle pop of flavor. These simple garnishes make this Sour Cream and Onion Potato Salad look and taste even more inviting.

Side Dishes

This salad is a natural partner for grilled meats, burgers, or smoky BBQ favorites like brisket. Round out your plate with tangy pickles, juicy tomato salads, or sweet corn on the cob—you’ll have the ultimate cookout spread. Of course, it’s just as at home at a simple lunch table with a sandwich and crisp veggies.

Creative Ways to Present

For a fun twist, serve your Sour Cream and Onion Potato Salad in lettuce cups for picnic-friendly bites, or pile it high in a large, shallow bowl with extra chives for a dramatic centerpiece. Mini mason jars or single-serve cups make it party-ready and easy to grab, or layer it in a trifle dish so those creamy layers and vibrant colors can really shine.

Make Ahead and Storage

Storing Leftovers

Leftover Sour Cream and Onion Potato Salad keeps beautifully in the fridge. Just transfer it to an airtight container and store for up to 3 days. The flavors will continue to meld, making the salad taste even better on day two—just give it a gentle mix before serving again.

Freezing

Freezing isn’t recommended for this potato salad. The creamy dressing can separate and the potatoes tend to get a bit mealy after thawing. It’s really best enjoyed fresh from the fridge, so plan to make just what you’ll savor within a few days.

Reheating

Potato salad like this is meant to be served cold or at cool room temperature, which keeps the dressing smooth and the veggies crisp. If you’d like, set it out 10-15 minutes ahead of serving time to take the chill off, but there’s no need to reheat.

FAQs

Can I use a different type of potato?

Absolutely! While baby gold potatoes are creamy and hold their shape well, you can use red potatoes or even Yukon Golds. Stick to waxy varieties for the best texture—a russet, for example, might get too fluffy and break apart in the dressing.

How do I make this potato salad dairy-free?

You can swap out the sour cream and Greek yogurt for plant-based alternatives. There are great dairy-free sour creams and yogurts available now, but keep an eye on consistency and taste as some brands vary.

Is it possible to make Sour Cream and Onion Potato Salad ahead of time?

Yes, in fact it’s even better made ahead! Prep it up to a day before your event and let it chill in the fridge. Just give it a quick toss and garnish with extra chives before serving so it looks and tastes as fresh as possible.

What if I don’t have apple cider vinegar?

No worries—white wine vinegar or even a squeeze of fresh lemon juice will work in a pinch. The key is that little splash of acid that brightens up the whole salad.

Can I add bacon or other mix-ins?

Go for it! Crispy bacon, shredded cheddar cheese, or even pickles are excellent additions. Just keep the sour cream and onion flavor front and center and build from there for a fun personalized touch.

Final Thoughts

If you’re ready for a fresh spin on tradition, give this Sour Cream and Onion Potato Salad a try! Every forkful combines creaminess and zest with a pop of bright herbs—easy enough for any day, but special enough to impress. Gather your favorite people, make a big bowl, and get ready for this to disappear fast. Enjoy!

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