Sour Cream & Onion Potato Salad, simple
Whip up Simple Sour Cream & Onion Potato Salad for your next BBQ! Creamy, tangy, and oh-so-simple, that’s the reliable summer side!
As a midwesterner, no summer dinner is complete without a bowl of potato salad.
A few of our favs: Chipotle Caesar Potato Salad, Jalapeno Popper Potato Salad, and Barbecue Bacon Blue Cheese Potato Salad, and now this Simple Sour Cream & Onion Potato Salad.
It’s a delightful twist on the traditional potato salad that brings creamy, tangy goodness to every bite. This midwest approved dish swaps heavy mayo for the luscious richness of sour cream, paired with the savory punch of onions, making it a reliable side for BBQs, picnics, or weeknight dinners. It’s a speedy, lighter potato salad recipe that’s sure to become a staple in your summer meal lineup.
The Sour Cream & Onion Magic
This potato salad captures the nostalgic taste of sour cream and onion chips. The sour cream creates a velvety base that clings to tender potatoes, while onions add depth and crunch. It’s a balance of creamy and savory that elevates the humble spud into a standout dish.
Go-To Potluck Side
What makes this potato salad shine is its simplicity and versatility. It’s lighter than mayo-based versions, offering a healthier option without sacrificing flavor. Ready in minutes, it fits seamlessly into busy schedules, making it an ideal simple side dish for any occasion, from casual gatherings to festive celebrations.
Variations of Simple Sour Cream & Onion Potato Salad
Here are some exciting variations to try:
Bacon and Cheddar Sour Cream Potato Salad: Mix in ¼ cup crumbled, cooked bacon and ½ cup shredded sharp cheddar cheese for a smoky, cheesy upgrade. Keep the onion flavor strong with extra green onions, and add a pinch of smoked paprika for depth.
Dill Pickle Sour Cream Potato Salad: Add ½ cup chopped dill pickles and 1 tablespoon pickle juice to the dressing for a tangy, briny twist. Increase the fresh dill to 2 tablespoons for a more herby flavor.
Vegan Sour Cream & Onion Potato Salad: Swap sour cream for ¾-1 cup vegan sour cream or cashew cream, and replace mayo with vegan mayo or omit it entirely. Use 1-2 tablespoons nutritional yeast instead of cheese for a savory, cheesy flavor.
Spicy Sriracha Sour Cream Potato Salad: Stir 1-2 teaspoons of sriracha or hot sauce into the dressing for a fiery kick, and add ¼ cup diced red bell pepper for color and crunch. Garnish with sliced jalapeños and extra green onions for a spicy, vibrant salad.
Proper Storing
Here’s how to properly store this potato salad:
Room Temperature: Serve Promptly: This potato salad is best enjoyed chilled or at room temperature shortly after assembling Serve what you need and refrigerate leftovers quickly to preserve quality.
Refrigeration: Short-Term Storage: Let the salad cool to room temperature if freshly made then transfer to an airtight container or cover the bowl tightly with plastic wrap. The salad will stay fresh for 3-4 days. Stir gently before serving to redistribute the dressing.
Prep 10 minutesCook 20 minutesTotal 30 minutesMakes 6
Ingredients
- 2 lbs Golden baby potatoes (halved or quartered depending on size
- 1 1/2 tsp Kosher salt, divided
- 3/4 cup Sour cream
- 1/4 cup Mayonnaise
- 1 tbsp Onion powder
- 2 tsp Dijon mustard
- 1 tsp Ground pepper
- 1 clove Garlic, minced
- 1/4 cup Chopped chives + more for garnish
- 1/4 cup Sliced red onions
- Crushed kettle potato chips, for garnish
Method
- In a large pot add the potatoes. Fill the pot with cold water and add 1 tsp kosher salt. Bring the pot to a boil and cook the potatoes until fork tender for about 20 minutes.
- Drain the potatoes and set aside to cool completely.
- While the potatoes cool, in a large mixing bowl combine sour cream, mayonnaise, onion powder, Dijon mustard, garlic, 1/2 kosher salt, black pepper, and ¼ cup of chives.
- Slice the potatoes in half or quarter depending on size. Add the potatoes to the bowl and gently toss the sour cream mixture.
- Pour the potato salad into a serving bowl and garnish with crushed potato chips, red onion slices, and chives.
Notes
- Recipe inspired by Bon Appetit Author: Fisiz Course: Appetizer, Dinner, Lunch, Side Dish Cuisine: American <div class="
