Description

This might be the best ever potato salad. It doesn't need the typical acid (vinegar) like classic potato salad, so don't worry. Enjoy it warm or cold, it's good both ways.

Ingredients

• 2 lb. baby Yukon Gold potatoes
• 1/2 c. kosher salt, for the cooking water
• 3/4 c. sour cream
• 1/4 c. mayonnaise
• 1 T. onion powder
• 2 t. Dijon mustard
• 1 t. freshly ground black pepper
• 1 garlic clove, grated
• 1 bunch chives, sliced, divided
• 1/4 small sliced red onion, divided
• 1/2 c. potato cooking water, divided
• 1/2 c. sour cream and onion potato chips, crumbled

Steps

1. Place potatoes in a large pot; cover with 3 qt. cold water; add salt; bring to a boil over medium-high heat; reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until fork-tender, about 15–20 minutes.
2. Dressing:
3. Combine sour cream, mayonnaise, onion powder, Dijon mustard and pepper in a large bowl. Finely grate garlic clove over the bowl into dressing; stir to combine.