Sour Cream and Onion Potato Salad
User Reviews
3.6
Sour Cream and Onion Potato Salad
Description
The potato salad starts by boiling whole or cut waxy gold potatoes until just tender, preserving their shape and creamy texture. The dressing combines sour cream, mayonnaise, garlic powder, and fresh chives, balancing creaminess with savory and herbaceous notes. Red onions contribute a crisp onion bite while crushed sour cream and onion-flavored potato chips sprinkled on top add a salty crunch and reinforce the signature seasoning.
The dressing is first tossed with warm potatoes to help them absorb flavors, then combined with onions and the rest of the dressing after cooling. Chilling allows the ingredients to meld while preserving distinct textures. The topping of chips is recommended to be added at serving to maintain crunchiness.
This salad offers a nuanced take on classic potato salad through the use of flavored chips and fresh herbs, making it a practical and appealing side for barbecues, picnics, or casual meals.
Ingredients
- 3 pounds potato no need to peel, small-medium, waxy, gold variety
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 tsp garlic powder
- 1 chives snipped, from a package
- 1/4 red onion thinly sliced
- 1/2 cup potato chips crushed, sour cream and onion flavor
- salt to taste
- black pepper to taste
Instructions
- Boil your potatoes in well-salted water until tender. I used about 2 tsp of salt.
- Drain and slice your potatoes in halves or quarters, depending on desired size.
- Stir together the sour cream, mayonnaise, garlic powder, half of the chives, and salt and pepper to taste. I used bout 1/4 tsp salt, and a generous amount of fresh ground black pepper.
- While the potatoes are still warm, toss them with about half of the dressing. This will allow them to soak in some of it.
- Allow the potatoes to cool, then toss them with the onions and the remaining dressing.
- Chill the potato salad for at least a couple of hours, and then garnish with the remaining chives, and the Sour Cream and Onion chips. (Yes, the chips will get a little soggy after a while, so add them at the last minute, or keep them on the side for people to garnish their own servings, if you’d like!)
Notes
- Check potatoes early during boiling to avoid overcooking, aiming for tender but firm texture.
- To intensify sour cream and onion flavor, consider adding a seasoning packet cautiously or use homemade mix.
- Add crushed potato chips just before serving to keep them crunchy, or serve chips on the side for guests to garnish themselves.
- Potatoes can be boiled whole or cut to reduce cooking time without compromising texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 90mg | 4% |
| Potassium | 819mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 36mg | 40% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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