Sour Cream Onion Salad (Printable Version)
Smooth potato salad with tang from sour cream, thick Greek yogurt, and lots of bright chives. It’s chip-like, zingy, and there’s zero mayo.
# What You'll Need:
→ Dressing
01 -
0.33 cup chopped fresh chives
02 -
2 teaspoons apple cider vinegar
03 -
0.5 cup minced red onion
04 -
1.5 teaspoons onion powder
05 -
2 teaspoons kosher salt
06 -
0.25 cup plain whole milk Greek yogurt
07 -
1 shallot, sliced thin
08 -
1 teaspoon garlic powder
09 -
0.5 teaspoon black pepper
10 -
0.75 cup sour cream
→ Potatoes
11 -
1.75 pounds baby gold potatoes
# Step-by-Step Guide:
01 -
Once you've finished mixing, cover the bowl up with a lid or plastic wrap. Pop it in the fridge for at least 30 minutes so everything can hang out and blend together, then pull it out cold when you're ready to dig in.
02 -
Sprinkle the chopped chives on top, then gently fold them into the potato salad. That's the last touch.
03 -
Toss the cut potatoes right into the bowl with your creamy mix. Stir slowly so you don't smash them, just coat every piece.
04 -
Grab a big bowl, then dump in the sour cream, Greek yogurt, apple cider vinegar, both onions, shallot, the onion powder, garlic powder, salt, and a little pepper. Mix it all up until it looks smooth.
05 -
Carefully grab each cooled potato and slice it in half—or quarters if they're big.
06 -
Drop those baby gold potatoes into a big pot, cover with about an inch of cold water, and toss in the kosher salt. Set it over medium-high heat until it boils, then lower it and let the potatoes simmer for 15 to 18 minutes so they're soft. Once done, drain them and let them cool for 10 minutes.
# Additional Notes:
01 -
Let it chill overnight if you want it even tastier the next day.