Description
A delightful twist on a classic dish, this Sour Cream and Onion Potato Salad combines creamy sour cream with savory onions for a rich and satisfying taste.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or red potatoes work well)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/2 cup green onions, chopped (both green and white parts)
- Salt, to taste
- Pepper, to taste
- Paprika, for garnish
Instructions
- Prepare the Potatoes: Wash the potatoes thoroughly and cut them into bite-sized cubes, leaving the skin on.
- Cook the Potatoes: Place the cubed potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Simmer for 10-15 minutes until fork-tender, then drain and cool.
- Make the Dressing: In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, salt, and pepper. Whisk until smooth.
- Combine the Ingredients: Add cooled potatoes to the dressing and gently fold until well coated.
- Add the Green Onions: Stir in chopped green onions, reserving some for garnish.
- Chill the Salad: Cover and refrigerate for at least 1 hour, preferably longer.
- Serve: Stir gently before serving, transfer to a dish, and garnish with paprika and reserved green onions.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- For a vegan option, use plant-based sour cream and mayonnaise.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- This potato salad is best served cold; reheating is not necessary.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: potato salad, sour cream, onion, side dish, summer recipes