Sour Cream and Onion Potato Salad
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
Directions
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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.
Dressing:
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.
Thinly slice chives; transfer half of the chives into the dressing; reserve the remaining for serving.
Slice red onion as thinly as possible through the root end. Transfer to a fine-mesh sieve; rinse for several seconds to eliminate some of the raw onion flavor; pat dry with paper towels. Add half of the onion to the dressing; reserve remaining onion for serving.
When potatoes are tender, reserve 1/2 c. potato cooking water. Drain potatoes. Transfer potatoes to a baking sheet or a platter; let cool 10 minutes or until cool enough to handle. Crush each potato slightly with your hands; add to the bowl with the dressing.
Toss potatoes with the dressing and 1/4 c. of the potato cooking water while the potatoes are still a bit warm to better absorb the seasonings. Don't worry if the dressing looks a little loose and watery at the beginning, it will all get absorbed and be nice and creamy. Season to taste with salt if needed. If the dressing is too thick, add a bit of potato cooking water.
Top potatoes with reserved chives and onion.
Serve, garnished with crumbled sour cream and onion potato chips.
4 servings.
Prep Time
Cook Time
PT0M