Sour Cream and Onion Potato Salad {No Mayo}

This Sour Cream and Onion Potato Salad is for all the chip lovers out there (myself included). Tender gold baby potatoes covered in a creamy, tangy, oniony, mixture made with sour cream and greek yogurt that's perfectly reminiscent of the crunchy potato chip.

Ingredients

What's in potato salad exactly?? Well this easy potato salad is made without mayonnaise, without eggs, and with plenty of flavor. Every potato salad differs ever so slightly - some don't even have a creamy base and lean on oil and vinegar – so it's fun to try new combinations!

• Potatoes: Baby gold potatoes are perfect for potato salad because of their creamy texture.
• Sour cream: The base of the sauce. Full-fat is preferred.
• Greek yogurt: The other portion of the sauce - usually you'd find this to be mayonnaise, but I wanted to make this potato salad without mayonnaise, and I think greek yogurt has a nice natural tang to it that would add to the theme well - and it did!
• Onion: Red onion diced up really small.
• Shallot: Another onion-y flavor, just a bit more mild. We want to really bring all the flavors here.
• Chives: The fresh herb version of onion-y flavor.
• Apple cider vinegar: A little splash adds the extra tang reminiscent of the chips. You definitely don't taste the vinegar per-say, just gives it that bite.
• Garlic & Onion powders: Using a little of these makes that final drive home in flavor.

Step by step instructions

Just a few really simple steps to making sour cream and onion potato salad!

Overview:

• Boil the potatoes in salted water – start the water cold
• Make the sauce mixture
• Slice the potatoes and toss in the sauce

Detailed directions:

1. Make the boiled potatoes. Put the potatoes in a large pot and fill with cold water to cover the them plus 1 inch. Add 2x 5-finger pinches of kosher salt and bring to a boil. Once boiling, cook for 15-18 minutes until the potatoes are fork-tender. Drain and set aside to cool for 10 minutes.

2. Slice the potatoes. Once the potatoes are cool enough to handle (about 10 minutes after draining) slice them in half or quarters, depending on their size.

3. Make the sauce mixture. In a large bowl, combine the ¾ cup sour cream, ¼ cup greek yogurt, ½ cup chopped red onion, shallot, 1 ½ teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoon apple cider vinegar, 2 teaspoon kosher salt, and ½ teaspoon black pepper. Mix to combine.

4. Sauce the potatoes. Add the potatoes to the bowl with the sauce mixture and mix to combine.

5. Add the chives. Add ⅓ cup fresh chives to the potatoes and gently mix to combine. We do this separately because we're trying to not completely squash the chives, but you could add them when you make the sauce.

(OPTIONAL) 6. Cover and refrigerate. Cover the mixture with a lid or plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and soak into the potatoes.

Tips and tricks

• The best potatoes for potato salad is really a subjective thing. Baby gold potatoes and baby red-skinned potatoes are two of the most common options. You can use either in this recipe.
• Serve at any temp you like! Sour cream and onion potato salad can be served warm, at room temp, or chilled.
• If you have time and like a chilled potato salad, letting this sit in the fridge for a bit before you serve (or even overnight!) really helps the flavors meld together.
  • This is perfect if you're serving for a barbecue, summer get-together, game night, holiday, etc., because you can prep ahead!
• Cut or smash the potatoes. I did a rough cut with some different sizes, but you can cut the potatoes really small, mash them, or even keep them whole.
• Use the fork test! Don't just follow the clock for potato cooking time - the potatoes are done cooking when you can easily insert a fork into their center.

FAQs

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