Sour Cream & Onion Potato Salad
Published Jun 30, 2020
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Sour cream and onion work hand in hand to take regular potato salad to the next level! This Sour Cream & Onion Potato Salad will be a hit at your next backyard barbecue.
Sour Cream & Onion Potato Salad
Ingredients
- 3 pounds (1.4 kg) Yukon gold potatoes, peeled and cut into 1-inch pieces
- Kosher or fine sea salt
- 2 tablespoons (30 mL) olive oil
- 1 tablespoon (15 mL) white wine vinegar
- Freshly ground black pepper
- ⅓ cup (80 mL) mayonnaise or vegan mayonnaise
- ⅓ cup (80 mL) sour cream or dairy-free alternative
- 6 green onions, , thinly sliced
- 3 celery ribs, , diced
- 1 tablespoon (3 g) minced chives
Instructions
- Place the potatoes in a large pan and fill with cold water. Add 2 tablespoons salt and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Drain and return the potatoes to the hot pot. Add the olive oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper, and stir to coat the potatoes well. Let sit at room temperature to cool.
- Once the potatoes have cooled, transfer to a large mixing bowl. Add the mayonnaise, sour cream, green onions, celery, and chives, and stir well. Taste and add more salt and pepper, if needed. Cover and refrigerate until cold, at least 4 hours. Can be made 1-2 days ahead.
Nutrition
Calories: 279kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 3gCholesterol: 6mgSodium: 85mgPotassium: 862mgFiber: 5gSugar: 2gVitamin A: 197IUVitamin C: 40mgCalcium: 43mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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