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Sour Cream and Onion Potato Salad

Sour Cream and Onion Potato Salad for Ultimate BBQ Bliss

Enjoy this delicious Sour Cream and Onion Potato Salad at your next BBQ for a creamy, tangy twist on the classic dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Yukon Gold potatoes Can substitute with red potatoes for a different texture.
  • 2 teaspoons Kosher salt Adjust based on your preference.
  • 2 tablespoons White vinegar or apple cider vinegar Adds zing to the potatoes.
  • 1 cup Full-fat sour cream For a lighter option, Greek yogurt can be used.
  • ½ cup Mayonnaise Use vegan mayo for plant-based options.
  • ¼ cup Buttermilk or whole milk Non-dairy milk works well for vegan needs.
  • 1 teaspoon Freshly ground black pepper
  • 1 teaspoon Onion powder Fresh minced onion can be used for stronger flavor.
  • 1 teaspoon Garlic powder Fresh minced garlic can be used for stronger flavor.
  • 1 tablespoon Dijon mustard Enhances the overall taste profile.
  • 1 tablespoon Sugar or honey Omit for a more savory dish.
  • ½ cup Diced green onions
For the Crunch
  • 1 cup Crushed sour cream and onion potato chips Keep separate until serving for optimum crunch.
  • ½ cup Chopped celery Can be omitted if not preferred.
  • 1 cup Shredded sharp cheddar cheese Omit for a lighter dish.
  • ½ cup Cooked bacon Omit for a vegetarian twist.
For Garnish
  • ¼ cup Chives and parsley or dill Mix and match fresh herbs.
  • ¼ cup Red onion or shallot Substitute with green onions for a milder option.

Equipment

  • Large Pot
  • mixing bowl
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

Prep Potatoes
  1. Wash and peel the Yukon Gold potatoes. Cut them into bite-sized chunks and place them in a large pot. Cover with water and add kosher salt. Bring to a boil, then simmer for 10-15 minutes until fork-tender. Drain and let cool.
Season Warm Potatoes
  1. Drizzle the warm potatoes with white vinegar and sprinkle with kosher salt. Let them cool completely.
Make Dressing
  1. Combine sour cream, mayonnaise, buttermilk, Dijon mustard, onion powder, garlic powder, and black pepper in a mixing bowl. Whisk until smooth.
Combine Ingredients
  1. Fold in green onions, red onion, celery, and fresh herbs as well as cheddar cheese and bacon, if using, into the dressing.
Fold in Potatoes
  1. Gently fold the cooled potatoes into the dressing mixture, ensuring they are well-coated.
Chill
  1. Cover the salad and refrigerate for at least 30 minutes, or overnight for best results.
Serve
  1. Adjust seasoning if needed and top with crushed potato chips just before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 540mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 12mgCalcium: 60mgIron: 1mg

Notes

Enhance flavors by allowing the potato salad to chill. Customize ingredients based on dietary preferences.

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