This sour cream and onion potato salad is inspired by sour cream and onion potato chips, with all the same flavors folded in for the ultimate potluck dish.
Ingredients
- 1/2 pounds yukon gold potatoes: 2 piece (peeled)
- sour cream: 0.5 cup
- red wine vinegar: 2 Tbsp
- honey: 2 tsp
- Dijon mustard or stone ground mustard: 2 tsp
- clove garlic, finely chopped or pressed: 1 piece
- onion powder: 1 tsp
- kosher salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- red onion: 0.125 piece (chopped)
- chives: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Place potatoes in a large pot of salted water; bring to a boil over high heat. Reduce the heat to a simmer and cook until potatoes are almost fork tender, about 15 minutes. Drain potatoes in a colander and place a dry kitchen towel over top. Let potatoes steam until they are fork tender, about 20 minutes more.
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Meanwhile, mix together sour cream, red wine vinegar, honey, Dijon, garlic, onion powder, salt, and pepper until smooth and combined.
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Once potatoes have cooled, cut them into 1-inch pieces. Transfer potatoes to a large bowl. Add red onion, the sour cream dressing, and chives. Gently toss to combine until all potato pieces are evenly coated in dressing. Garnish with more chives and chopped red onion, if desired. Serve immediately or chill in the fridge until ready to eat.
