Sour Cream and Onion Potato Salad Recipe

Name: Sour Cream and Onion Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Yield: 6
Ingredients: 2 pounds Yukon gold potatoes, cut into 1-inch pieces; 1 1/2 teaspoons kosher salt, divided, plus more to taste; 1 bunch green onions, trimmed, white and green parts sliced; 3/4 cup sour cream; 3 tablespoons mayonnaise; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon dried minced garlic or 1/2 teaspoon granulated garlic; 1 teaspoon dried minced onion or 1/2 teaspoon onion powder; 1/2 teaspoon freshly ground black pepper; 1 bunch fresh chives, chopped, divided

The focus of every barbecue tends to be the meat. Whether it’s burgers, ribs, steak, or all of the above, everyone gravitates to the meaty aromas coming from the grill. And while the main dish is meant to be the star, that doesn’t mean the side dishes have to be forgettable.

Potato salad is a classic grill-out side dish, but it can be hit or miss. Homemade versions can be borderline gourmet, with fun, flavorful ingredients, while store-bought deli-style potato salad can be weirdly sweet and sad.

This sour cream and onion potato salad boosts tons of flavor and decadent creaminess with minimal work. It’s so easy, you’ll almost feel guilty getting so many compliments.

Bowl of Sour Cream and Onion Potato Salad With a Spoon, and in the Surroundings, a Bowl of Seasoning, a Glass of Water, a Bowl of Chives, Stack of Plates With Utensils, and a Blush Table Napkin — Simply Recipes / Shilpa Iyer

Getting That Sour Cream and Onion Flavor

Sour cream and onion chips were a childhood favorite of mine, and I inhaled the green bags of Lay’s. While prepping for a recent barbecue, I realized that the same flavors would make a top-notch potato salad. I started with our classic recipe and tweaked it to get that oniony, sour creamy flavor.

Green onions add color and flavor without going overboard. By draining the hot potatoes over the top, they get a quick blanch that tames their raw bite. Chives add more color and fresh flavor, and granulated onion and garlic take it to another level. Most of this potato salad’s creaminess comes from sour cream, and a little lemon juice livens things up

Make It Ahead

This salad is best made an hour or two ahead of time so the flavors can meld in the fridge. It will stay perfectly creamy for up to 4 hours, and still very much edible for a few days.

It’s a quick recipe, but if you want to split up the labor, you can boil the potatoes up to a day ahead of time, storing the drained, cooled potatoes and onions in a container in the fridge. Potato salad does not freeze well, so don’t try it!

Grill-Out Sides

Sour Cream and Onion Potato Salad

Prep Time 10 mins

Cook Time 15 mins

Chill Time 60 mins

Total Time 85 mins

Servings 6 servings

I don’t bother peeling Yukon gold potatoes for potato salad since their peels are so thin you don’t even notice them. If desired, you can peel your potatoes before cooking.

Please note, chill time is optional.

2 pounds Yukon gold potatoes, cut into 1-inch pieces
1 1/2 teaspoons kosher salt, divided, plus more to taste
1 bunch green onions, trimmed, white and green parts sliced
3/4 cup sour cream
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried minced garlic or 1/2 teaspoon granulated garlic
1 teaspoon dried minced onion or 1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 bunch fresh chives, chopped, divided

Boil the potatoes:

Bring a medium pot of water to a boil and season with about 1 teaspoon of salt. Once boiling, add the potatoes to a heatproof bowl or colander and carefully slide them into the water. Cook until tender (easily pierced through with a paring knife), about 15 minutes.

Simply Recipes / Shilpa Iyer
Drain the potatoes and onions:

Meanwhile, add the chopped green onions to a large colander. Once the potatoes are cooked, drain them over the onions. This will lightly cook them.

Run cold water over the hot potatoes for several seconds to cool them down a bit. Let drain and cool to room temperature while you make the dressing.

Simply Recipes / Shilpa Iyer
Make the dressing:

Add the sour cream, mayonnaise, lemon juice, mustard, dried garlic, dried onion, 1/2 teaspoon kosher salt, and pepper to a large bowl. Add most of the chives, reserving a small handful for garnish. Whisk together until combined.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer
Combine and chill:

Once the drained potatoes and green onions have cooled, add them to the bowl with the dressing and toss well to combine. Taste, adding more salt and pepper if needed. Top with the remaining chives.

Sour cream and onion potato salad can be served right away, but it tastes even better if you cover the bowl and let it chill for an hour. It can be made up to 4 hours in advance.

Store any leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Nutrition Facts (per serving)
254	Calories
11g	Fat
35g	Carbs
5g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	254
% Daily Value*
Total Fat 11g	14%
Saturated Fat 4g	19%
Cholesterol 20mg	7%
Sodium 408mg	18%
Total Carbohydrate 35g	13%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 5g
Vitamin C 21mg	107%
Calcium 70mg	5%
Iron 2mg	11%
Potassium 913mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.