Sour Cream and onion potato salad recipe
This creamy sour cream and onion potato salad recipe has all the tangy flavor of the popular chip in potato salad form.
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This sour cream and onion potato salad recipe has all the flavor of sour cream and onion potato chips. This recipe combines buttery yellow potatoes with cream cheese, tangy sour cream, green oniongarlic, and vinegar. The result is a crowd-pleasing side dish perfect for any occasion.
How to make sour cream and onion potato salad
For this potato salad recipe, you will simply boil the potatoes until fork-tender. Pour the water and vinegar over the hot potatoes and let them cool. Mix the rest of the ingredients in another bowl, then add them to the seasoned and cooled potatoes. Since the flavor is best when chilled for at least 30 minutes, it’s even better if it’s made ahead of time.
For this recipe, you will need:
- 5 yellow Yukon Gold Potatoes (yellow)
- 1/2 cup mayo
- 1/2 cup sour cream
- 4 oz cream cheese
- 3 green onions (plus more for garnish)
- Salt and pepper to taste
- 2 garlic cloves
- 2 tablespoons of apple cider vinegar
- 1/4 cup reserved water from boiled potatoes
What can you substitute in this recipe?
- Potatoes: I use Yellow Yukon Gold Potatoes for their soft and buttery texture. You can use any potato you have on hand, such as russet or red. Just note you may have to boil them longer to get them soft, especially the red potatoes.
- Vinegar: Rice vinegar, apple cider vinegar, white wine vinegar, or regular white vinegar will work in this recipe. I use apple cider vinegar for its tangy flavor.
- Green onions: You can use chives in place of the green onions. You will want to double the amount since chives are usually smaller.
- Sour cream/Mayonnaise/cream cheese: This recipe calls for equal parts of mayonnaise, cream cheese, and sour cream. You can tweek the ratio to your liking. I use light mayo and light sour cream, and full-fat cream cheese, which is a personal preference.
- Adding potato chips? I have seen some recipes where people add potato chips to this recipe. I have not tried that, because wouldn’t they get soggy? If you try adding potato chips, let me know in the comments how it came out.
How to serve this potato salad
This potato salad recipe should be served after it has chilled in the refrigerator for at least 30 minutes. It needs to remain refrigerated until serving, and should not sit out for more than two hours at room temperature.
How to store this potato salad recipe
Since this potato salad recipe contains cream cheese, it will need to remain refrigerated or kept chilled before and after serving. It can be stored in the refrigerator in an airtight container or kept covered for 3-5 days.
You will need
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Sour cream and onion potato salad
INGREDIENTS
- 5 Yukon Gold potatoes
- 1 tbsp salt (for boiling potatoes)
- 1 tablespoon salt (for the boiling water)
- 1/4 cup apple cider vinegar
- 1/4 cup reserved potato water
- 1/2 cup mayonaise
- 1/2 cup sour cream
- 4 oz cream cheese
- 3 diced green onions reserving some for garnish
- dash salt and pepper to taste
Instructions
- Wash the potatoes and cut them into thirds, and place them with their skins on into a medium pot with 1 tablespoon of salt and enough water to cover the potatoes.
- Bring to a boil, and continue to let the potatoes boil for about 20-25 minutes, or until they are fork-tender.
- Once the potatoes are done, remove them from the heat. Carefully scoop out 1/4 cup of the starchy water and set it aside. Drain the potatoes, and then chop them into smaller pieces, and place them in a large bowl.
- In a small bowl, add the 2 tablespoons of apple cider vinegar and the 1/4 cup of water from the potato pot. Mix well and pour over the hot potatoes, and then let them cool.
- Add the rest of the ingredients to the sliced potatoes, salt and pepper to taste, and mix until just incorporated. Gently blend to avoid smooshing the potatoes too much.
- Cover the bowl and let it sit in the refrigerator for at least 30 minutes before serving. The longer it sits, the flavors will have time to come together.
- Garnish with extra chopped green onions and enjoy!
