Sour Cream Onion Potato Salad (Printable version)
Tangy, creamy potato salad with scallions and chives - picnic-ready, simple to make and chill.
# What you need:
→ Vegetables
01 - 1 1/2 pounds baby potatoes, halved
02 - 3 scallions, thinly sliced
03 - 1/4 cup fresh chives, finely chopped
→ Dressing
04 - 3/4 cup sour cream
05 - 2 tablespoons mayonnaise
06 - 2 teaspoons Dijon mustard
07 - 1 teaspoon apple cider vinegar
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
# How To:
01 - Bring a large pot of salted water to a boil. Add halved baby potatoes and cook until fork-tender, about 15 to 20 minutes. Drain and let cool slightly.
02 - In a mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.
03 - Once potatoes are cool enough to handle, transfer to a large bowl. Add sliced scallions and most of the chopped chives, reserving some for garnish.
04 - Pour dressing over potatoes and gently toss until evenly coated.
05 - Sprinkle reserved chives over the top. Serve immediately, or refrigerate for at least 1 hour to enhance flavor.
# Expert Advice:
01 -
- This salad delivers that nostalgic sour cream and onion chip flavor, but feels fresh and homemade.
- It’s super easy, impressive at picnics, and even picky eaters usually reach for seconds.
02 -
- I once overcooked the potatoes and they fell apart into mush—instead, always check early and drain promptly.
- Letting the salad rest in the fridge melds the flavors together into something much more than the sum of its parts.
03 -
- Always use baby potatoes for their tender bite—they hold their shape while dressing soaks in.
- Whisk the dressing until completely smooth for the silkiest texture—it’s worth the extra 30 seconds.