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Dreaming about those tangy chip flavors, I whipped up this Sour Cream and Onion Potato Salad. The creamy real-food sauce skips mayo, letting golden potatoes soak up all the goodness from sour cream, dill, chives, and a sweet touch of shallot. At my last cookout, folks devoured it before anything else disappeared!
This became my go-to salad after craving those chips I love. Now, I never show up at a barbecue without it. Everyone begs for more, and honestly, it's tastier after sitting overnight!
Tasty Ingredients
- Baby gold potatoes: super buttery and keep their shape much better than russets. Search for smooth skins and skip any with unwanted sprouts.
- Sour cream: gives that cool creamy tang. Go for full-fat for extra richness.
- Greek yogurt (whole milk, plain): makes everything extra thick but never too tart. Try to get one that’s not gritty at all.
- Red onion: adds crunch and a splash of color. Pick one that's heavy and without squishy spots.
- Shallot: balances the sharpness of raw onion with sweetness. Choose firm shallots with snug skins.
- Onion powder: delivers big onion flavor to every bite. Use the freshest you can for a solid kick.
- Garlic powder: gives a warm undertone that’s not in your face.
- Kosher salt: seasons both your potatoes and the entire sauce.
- Black pepper: adds a toasty little bite that ties flavors together.
- Apple cider vinegar: brightens up everything and keeps things fresh. The raw kind gives more flavor.
- Chives (fresh): bring that herby zip and classic green pop. Look for strong, crisp stalks with no yellow spots.
Easy Step-by-Step Directions
- Add Chives and Chill:
- Stir in chopped chives after tossing potatoes in the sauce. Cover and pop the bowl in the fridge for about a half hour to let all those flavors come together.
- Combine Potatoes and Dressing:
- Drop those cut potatoes right into the bowl of creamy mixture. Lightly turn them till every bit’s coated.
- Mix Up Creamy Sauce:
- Grab a big bowl and mix sour cream, Greek yogurt, minced red onion, sliced shallot, onion powder, garlic powder, apple cider vinegar, a good sprinkle of salt, and pepper all together till silky.
- Cut and Cool the Potatoes:
- When they're cool enough to handle, slice the potatoes into halves or quarters, depending on size. This lets the sauce really sink in.
- Prep and Cook the Potatoes:
- Put washed baby potatoes in a pot, cover with an inch or so of cold water, and dump in salt. Boil gently and cook till you can jab them with a fork, about fifteen to eighteen minutes. Drain and let cool for ten minutes.
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I'm obsessed with the chives in this. They tie the flavors up just right. Every time I bring it to a family gathering, my cousin nabs seconds—and the smell of those herbs really makes it something special.
Simple Storage Advice
Pop leftovers into a sealed container and stick in the fridge for about three days. For the freshest bite, let it hang out on the counter for a bit before digging in again. If you spot some liquid on top, stir gently to bring it back.
Swaps and Alternatives
If baby golds are nowhere to be found, use small fingerlings or red potatoes for close texture and flavor. For sharper tang, toss in more Greek yogurt or cut back on the sour cream. Missing chives? Chopped green onion tops totally work!
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Great Ways to Serve
Pair this potato salad with grilled chicken, sandwiches, burgers, or as part of a picnic spread. Got greens? Pile it on for an easy meal. Lettuce cups are awesome if you want extra crunch, too.
Classic Feels, Modern Flavor
This side has been at summer tables forever. The zingy sour cream and onion vibe nods to the snack aisle but keeps things fresher. Mixing up the dressing yourself means every bite can be just as bright or tangy as you want!
FAQs About the Recipe
- → Could I swap in standard yogurt for Greek yogurt?
Greek yogurt’s nice and thick—plain regular yogurt will work, but your sauce might be a bit runnier.
- → How long should I leave it to chill before eating?
About 30 minutes is fine for mingled flavors, but two hours will bring out the best taste.
- → Can I trade the red onions for something else?
Sweet onions or shallots are good stand-ins and they’ll taste milder if that’s what you’re after.
- → Should I peel the potatoes first?
No need—baby gold potatoes are thin-skinned, so just give them a good scrub and slice.
- → Do you eat this warm or chilled?
It’s meant to be chilled or left to warm slightly, perfect for parties or park picnics.