This creamy potato salad is a classic favorite! With tasty sour cream and zesty onion flavors, it’s the perfect side dish for picnics and barbecues.
I love how easy it is to whip up this salad. Plus, it’s a crowd-pleaser! Just mix the ingredients and chill—then watch it disappear at gatherings! 🥔✨
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are great for this salad because they’re creamy and hold their shape. If you’re in a pinch, try red potatoes or even russet potatoes, but note that russets can be fluffier.
Sour Cream: This adds creaminess and tang! If you want a lighter version, you can swap it with Greek yogurt. It will give you a similar texture with more protein!
Red Onion: I love using red onion for its sharp flavor and pretty color. If it’s too strong for you, substitute with green onions or shallots for a milder taste.
Fresh Chives: They bring a lovely onion flavor without the bite of raw onion. If chives are hard to find, use parsley or a bit more green onion for a different twist.
How Do I Ensure My Potatoes Are Perfectly Cooked?
Cooking the potatoes just right is crucial for a good potato salad. Here’s how to nail it:
- Start with cold water when boiling the potatoes. This helps them cook evenly!
- Keep an eye on them while boiling. You want them fork-tender but still intact, about 10-15 minutes.
- Test readiness by piercing with a fork; they should slide off easily but not be mushy.
Let the potatoes cool slightly before mixing to avoid mush if you want a chunkier potato salad!
How to Make Creamy Sour Cream and Onion Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds Yukon Gold potatoes (or any waxy potatoes), peeled and cut into bite-sized chunks
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 small red onion, finely diced
- 2 tablespoons fresh chives, chopped, plus extra for garnish
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard (optional, for a subtle tang)
- Salt and freshly ground black pepper, to taste
Time Needed:
You will need about 15-20 minutes for preparation and cooking, plus at least 1 hour of chilling time in the fridge. This gives the flavors a chance to blend beautifully together!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the peeled and cut potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over high heat, then reduce it to a simmer. Cook the potatoes until they are fork-tender, which will take about 10-15 minutes.
2. Cool the Potatoes:
Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. You can use them warm for a creamier texture, or let them cool completely if you prefer a chilled salad.
3. Make the Dressing:
While the potatoes are cooling, grab a large mixing bowl. In it, whisk together the sour cream, mayonnaise, finely diced red onion, vinegar, and Dijon mustard if you’re using it. Season the mixture with salt and freshly ground black pepper to taste.
4. Combine Ingredients:
Gently fold in the cooked potatoes and the chopped chives into the dressing. Be tender while mixing to avoid breaking the potatoes too much—it’s okay to have some chunks!
5. Taste and Adjust:
Take a little taste of your potato salad and adjust the seasoning. If you want more flavor, feel free to add extra salt, pepper, or vinegar to your liking!
6. Chill Before Serving:
Cover the salad and refrigerate it for at least 1 hour. This chilling time allows all those tasty flavors to meld together, making every bite delicious!
7. Add Final Touches:
Before serving, sprinkle some extra chopped chives on top and maybe a dash more of black pepper for a nice touch!
Enjoy your creamy, tangy, and flavorful Sour Cream and Onion Potato Salad at your next meal or gathering! 🌿🥗
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Yes! While Yukon Gold potatoes are ideal for their creamy texture, you can use other waxy potatoes like red potatoes. Just avoid starchy varieties like Russets, as they may become too mushy.
How Long Can I Store Leftover Potato Salad?
Leftover potato salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before serving, and it may need a splash of sour cream or mayo to refresh its creaminess!
Can I Prepare This Potato Salad in Advance?
Absolutely! You can make the salad up to a day ahead of time and store it in the refrigerator. Just be sure to give it a taste and adjust the seasoning right before serving, as flavors may intensify while chilling!
What If I Don’t Have Sour Cream?
No worries! You can substitute sour cream with Greek yogurt for a similar creamy texture, or use a mixture of cream cheese and a little milk for a different twist. Both options will still hold up well in the salad!
