This Sour Cream & Onion Potato Salad is the ultimate creamy, tangy side dish that tastes just like your favorite chip/crisp flavour but better and homemade. Tender baby gold potatoes are tossed in a rich blend of sour cream and Greek yogurt, giving it that perfect balance of creamy and light.
Fresh chives, shallots, and red onion add a pop of flavor and a little crunch, while a splash of apple cider vinegar brightens everything up. It’s simple, flavourful, and the perfect addition to BBQs, cookouts, or as a summer party side dish.
Sour Cream And Onion Potato Salad serves: 5
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 1 hour 20 minutes
You will need
• 2 lbs of baby gold potatoes (cut in halves)
• 1/4 cup of plain Greek yogurt
• 3/4 cup of sour cream
• 2 tsp of onion powder
• 2 tsp of salt
• 1 tsp black pepper
• 1 tbsp of apple cider vinegar
• 1 shallot (diced)
• 1/3 cup of red onion (diced)
• 1/3 cup of chopped fresh chives
1. Fill a medium size pot with cold water and add the sliced potatoes. Bring the water to a boil and boil for 15 minutes, until they are fork tender. Drain and let cool completely, about 15-20 minutes.
2. In a small bowl add the Greek yogurt, sour cream, onion powder, salt, pepper, apple cider vinegar, shallot and red onion.
Stir to combine.
3. Add the cooled potatoes to a large bowl, add the sour cream mixture on top, stir until completely coated.
Add half of the chives to the bowl and stir.
4. Place plastic wrap over the bowl and place in the refrigerator for 30 minutes.
5. Add to your serving bowl and sprinkle the leftover chives on top. Serve and enjoy!
Tips and tricks! Store in an airtight container in the fridge for 2-3 days.
You can also top with diced onions before serving as well.
Do not over cook the potatoes, you want them fork tender, over cooking will turn the salad into mashed potato salad when stirring.
You can chill this for longer than 30 minutes - the longer, the better the flavours meld together.
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