This creamy potato salad combines soft potatoes with tangy sour cream and zesty onions for a tasty side dish. It’s perfect for picnics or barbecues!
Honestly, the combination of flavors makes it hard to resist going back for seconds! I like to pair it with grilled meats for a yummy meal that everyone enjoys!
Ingredients & Substitutions
Yukon Gold Potatoes: These are my favorite for potato salad. They hold their shape well and have a creamy texture. If you can’t find them, you can use red potatoes or even russets, but they’ll be a bit fluffier.
Sour Cream: This is key for that creamy yet tangy flavor. Greek yogurt is a great substitute if you want a lighter option, plus it adds a nice protein boost.
Mayonnaise: It adds richness. If you’re looking for a healthier option, try using a light mayo or a vegan mayonnaise if preferred. Adjust the amount based on how creamy you like it!
Red Onion: The red onion adds a nice crunch and color. You can swap it out for green onions or chives for a milder taste if needed.
How Do I Make Sure My Potatoes Are Cooked Perfectly?
Cooking potatoes for a salad needs some attention to avoid mushiness. Here’s how to get it right:
- Begin with cold water to ensure even cooking. The water should just cover the potatoes.
- Bring the water to a rolling boil and reduce heat slightly. You want a gentle boil, not a vigorous one.
- Test for doneness after 10 minutes. They’re ready when a fork goes in easily but they still hold their shape. Aim for about 10-15 minutes total cooking time.
Let the potatoes cool a bit after draining. This helps the dressing cling to them better. Enjoy your creamy potato salad!
Creamy Sour Cream and Onion Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup finely chopped red onion
- 2 tablespoons chopped fresh chives (+ more for garnish)
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar or white vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
You’ll need about 25 minutes for preparation and cooking the potatoes. After that, let it chill in the refrigerator for at least 1 hour for best flavor. In total, plan for about 1 hour and 30 minutes to get everything ready and chilled before serving.
Step-by-Step Instructions:
1. Cooking the Potatoes:
First, place the peeled and cut potatoes in a large pot and cover them with cold water. Don’t forget to add a pinch of salt! Then, bring the water to a boil over medium-high heat. Cook the potatoes until they are tender when pierced with a fork, which should take about 10-15 minutes.
2. Draining and Cooling:
Once the potatoes are cooked, drain them in a colander and transfer them to a large mixing bowl. Allow them to cool slightly so they become easier to handle.
3. Preparing the Dressing:
While the potatoes are cooling, take a small bowl and whisk together the sour cream, mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth and well-blended.
4. Mixing in the Extras:
Now, add the finely chopped red onion and chopped chives to the bowl with the potatoes, mixing gently to distribute them evenly without breaking up the potatoes too much.
5. Combining the Dressing:
Pour the creamy dressing over the warm potato mixture. Gently fold the dressing into the potatoes until they are fully coated and everything is well combined.
6. Seasoning to Taste:
Give it a taste and see if it needs a little extra salt or pepper. Adjust to your liking!
7. Chilling Out:
Cover the bowl and place the potato salad in the refrigerator. Chill it for at least 1 hour so the flavors can mingle and the salad becomes even creamier.
8. Serving Your Potato Salad:
When it’s time to serve, take the salad out of the fridge, sprinkle some extra chopped chives on top, and add a dash of freshly ground black pepper. It’s best enjoyed cold or at room temperature. Enjoy your delicious and creamy potato salad!
This salad is a fabulous side dish for picnics, barbecues, or any gathering, and it’s sure to be a hit with everyone!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold potatoes are my favorite due to their creamy texture, you can also use red potatoes or Russets. Just keep in mind that Russets may be fluffier and break apart more easily.
Can I Prepare This Salad the Day Before?
Yes, you can definitely make this potato salad a day in advance! It actually benefits from sitting overnight, as the flavors deepen. Just make sure to cover it well and store it in the refrigerator until ready to serve.
How Do I Store Leftovers?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again, as the dressing may thicken or separate slightly.
Can I Customize the Recipe?
Definitely! Feel free to add ingredients like chopped celery for crunch, diced pickles for tang, or even boiled eggs for extra protein. Adjust the dressing to your taste by adding herbs or spices as desired!
