This creamy potato salad is made with tender potatoes, sour cream, and a zesty onion flavor. It’s the perfect side dish for picnics and barbecues!
I can’t resist a good potato salad, especially when it’s cold and super easy to make. Just mix everything together and let it chill—simple and satisfying!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are my go-to for potato salad because they’re creamy and hold their shape well. If you can’t find them, try red potatoes or new potatoes for a similar texture.
Sour Cream: This creamy base is essential for that rich flavor. Greek yogurt is a great alternative if you’re looking for something lower in fat while still giving you creaminess.
Red Onion: They add a slight sweetness and a beautiful color. You could use green onions or shallots if you prefer a milder taste.
Chives: Fresh chives give a lovely onion flavor without overpowering. If you don’t have chives, parsley is a good substitute to add freshness.
Dijon Mustard: This adds a nice tang. If you’re out of Dijon, regular yellow mustard works well too—just adjust the amount for taste.
How Do I Cook Potatoes Perfectly for Potato Salad?
Cooking the potatoes right is key to a great salad. Here are some steps to keep in mind:
- Start with cold water and a sprinkle of salt. This helps cook the potatoes evenly.
- Keep an eye on the cooking time! Yukon Golds typically take 10–15 minutes. You want them tender but not mushy, so check with a fork.
- After draining, let them cool completely. Spreading them out on a baking sheet helps them cool faster and stop cooking.
These tips will help ensure your potato salad has just the right texture and flavor! Enjoy making this easy and delicious dish!
Easy Creamy Sour Cream and Onion Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds Yukon Gold potatoes (or other waxy potatoes), peeled and cut into chunks
- 1 cup sour cream
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar or white vinegar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and around 10-15 minutes for cooking the potatoes. Plus, give it at least 1 hour to chill in the refrigerator before serving. Total time of approximately 1.5 hours—worth the wait for this creamy comfort dish!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing your chopped potato chunks into a large pot. Cover them with cold water and throw in a generous pinch of salt. Bring the pot to a boil over medium-high heat. Once boiling, let them cook for about 10–15 minutes. Check for tenderness by poking a chunk of potato with a fork; they should be soft but not falling apart!
2. Cooling the Potatoes:
Once cooked, drain the potatoes and allow them to cool completely. You can speed this up by spreading them out on a baking sheet, which helps them cool faster and stop the cooking process.
3. Mixing the Dressing:
While your potatoes are cooling, grab a large mixing bowl. Combine the sour cream, Dijon mustard, apple cider vinegar, finely chopped red onion, and chopped chives. Stir everything together until well mixed and creamy.
4. Combining it All:
Once the potatoes are completely cooled, add them to the dressing in the mixing bowl. Gently fold the potatoes into the mixture. You want to coat them well without breaking them apart.
5. Seasoning and Final Touches:
Now, it’s time to season! Add a generous amount of salt and freshly ground black pepper to taste. Give it another gentle mix. Taste it and adjust the seasoning if needed. Don’t forget to sprinkle some extra chopped chives and a bit of black pepper on top for a lovely finish!
6. Chill and Serve:
Cover the bowl with plastic wrap and place it in the refrigerator. Let it chill for at least 1 hour to blend those flavors. When you’re ready to serve, enjoy your creamy sour cream and onion potato salad as a delightful side dish!
Dig in and savor every creamy bite!
FAQ for Easy Creamy Sour Cream and Onion Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes are ideal for their creamy texture, you can also use red potatoes or new potatoes. Just make sure they are waxy potatoes for the best results!
How Do I Make This Potato Salad Vegan-Friendly?
To make this dish vegan, you can substitute the sour cream with a plant-based sour cream or a dairy-free yogurt. For the Dijon mustard, check that it doesn’t contain egg and you’re all set!
Can I Prepare This Salad Ahead of Time?
Yes, you can make this potato salad a day in advance! Just store it in an airtight container in the refrigerator. This allows the flavors to meld beautifully, making it even tastier when served!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again to refresh the creamy texture. Enjoy it cold!
