Mouthwatering Sour Cream Onion Salad

As seen in Fresh, Vibrant Salads for Every Season.

Think of this side as a cool, tangy twist on the usual potato versions. Mayo sits this one out—instead, you’ve got a combo of Greek yogurt and sour cream doing the heavy lifting. Boil up baby gold potatoes until just right, stir in shallots and red onion, then sprinkle in those onion and garlic powders, a splash of apple cider vinegar, and plenty of chives. It’s got that tasty chip vibe, but feels lighter and brighter. Pop it in the fridge so everything soaks together—chip fans and anyone not into mayo will be all over this one.

Barbara Chef
Created By Sasha
Last updated on Sun, 06 Jul 2025 01:08:59 GMT
A bowl piled with potatoes and fresh herbs on top. Save Pin
A bowl piled with potatoes and fresh herbs on top. | foodthingle.com

Craving those salty, tangy chips? Give this Sour Cream and Onion Potato Salad a try. Instead of plain old mayo, you get a full-on creamy punch from real sour cream and sprinkles of fresh dill, chopped chives, and just enough shallot to sweeten things up. When I made this for a backyard bash, the bowl was wiped clean before the burgers even hit the grill.

Honestly, I whipped this up when chip cravings hit hard, and now it's my cookout go-to. Folks always want to know how I made it, and the leftovers taste even more flavorful on day two.

Tasty Ingredients

  • Fresh chives: snipped on top to deliver an herb hit—grab the brightest, stiffest stems you see, skip the yellow ones
  • Apple cider vinegar: adds zip and keeps things perky—raw and unfiltered has the best taste
  • Black pepper: for subtle spice that warms up the bite
  • Kosher salt: seasons everything and keeps the potatoes from tasting flat
  • Garlic powder: adds a soft, warm background
  • Onion powder: gives the salad a big onion hug—fresh onion powder is awesome here
  • Shallot: softens things up and adds a little sweet kick—pick ones that feel heavy with crisp, shiny skins
  • Red onion: for a sharp crunch and some color—choose one with no mushy spots
  • Whole milk Greek yogurt: makes the base rich without knocking out the flavors—pick a nice creamy style
  • Sour cream: the star for tanginess and body—go for full-fat
  • Baby gold potatoes: these little guys are buttery and stay firm—aim for smooth skins, skip any with growths

Simple Steps

Add Chives and Chill:
Mix in a bunch of chopped chives, pop on a lid, and chill it in the fridge for 30 minutes so the flavors meld.
Toss Everything Together:
Spoon the potatoes into the creamy dressing and toss gently so every bit is coated and nothing gets smashed.
Whip Up the Creamy Dressing:
Mix up the sour cream, Greek yogurt, chopped onions, shallot slices, onion and garlic powders, apple cider vinegar, salt, and pepper in a big bowl till smooth.
Cut and Cool the Potatoes:
Slice cooled potatoes in halves or quarters, depending on how chunky you want it—this helps them soak up more dressing.
Boil the Potatoes:
Pop washed potatoes in a pot, cover with plenty of cold water, salt it well, and bring to a boil. Cook until they're soft when poked with a fork—usually about 15-18 minutes. Drain, then cool till you can grab them easily, about 10 minutes.
A bowl of food with a green topping. Save Pin
A bowl of food with a green topping. | foodthingle.com

I’m all about those chives. They perk the whole thing up. It always makes me grin thinking about my cousin snagging the salad bowl and sneaking extra helpings at family BBQs. The herb smell really reels you in every time.

Keeping It Fresh

Got extras? Pop them in a tight-lid container in the fridge for up to three days. Let it warm up on the counter for a few before serving again so the flavor shines. If any liquid pools, just give it a gentle mix, and bam—it’s good to go.

Swaps That Work

No baby golds on hand? Small reds or fingerlings also do the trick for the right bite. Want more tang? Add a little more yogurt in place of some sour cream. No fresh chives? Sliced tops from green onions fill in great.

A bowl of food with a green topping. Save Pin
A bowl of food with a green topping. | foodthingle.com

How to Serve It Up

This is awesome alongside anything grilled, packs easily for picnics, or scooped onto a salad for a fast lunch. Toss it in lettuce cups if you’re after some crunch and greens at the same time.

Rooted in Tradition

Potato salad is a staple for hot weather get-togethers all over the US. Tuning up the classic with a sour cream and onion vibe gives a fun nod to those chip flavors and keeps things bright. Mixing up your own creamy base means you control just how zippy and tangy each spoonful is.

Common Recipe Questions

→ Can I use regular yogurt instead of Greek yogurt?

If you swap in plain yogurt, just know the dressing might be more runny since Greek yogurt makes it thick and creamy.

→ How long should I chill the salad before serving?

Shoot for at least half an hour in the fridge. If you hang on for a couple hours, it tastes even better.

→ Can I substitute red onions with another type?

Yep, you could use sweet onions or shallots if that’s what you’ve got—they’re milder but still work well.

→ Do the potatoes need to be peeled?

Nope! Baby golds have such soft skins that you can just scrub ’em clean and slice—no peeling hassle.

→ Is this dish served warm or cold?

It’s best served chilled or at room temp, so it’s great for picnics and get-togethers.

Sour Cream Onion Salad

Smooth potatoes blended up with sour cream, Greek yogurt, and chives. Tastes like tangy chips but fresher and no mayo.

Preparation Time
15 Minutes
Cooking Time
15 Minutes
Overall Time
30 Minutes
Created By: Sasha

Recipe Type: Salads

Skill Level: Simple

Regional Style: American

Output: 6 Number of Servings (Serves 6 people)

Special Diets: Meat-Free, No Gluten

What You'll Need

→ Potatoes

01 1.75 pounds mini gold potatoes

→ Dressing

02 0.33 cup chopped fresh chives
03 2 teaspoons kosher salt
04 1.5 teaspoons onion powder
05 1 teaspoon garlic powder
06 1 shallot, sliced thin
07 0.25 cup plain Greek yogurt, whole milk
08 0.75 cup sour cream
09 0.5 teaspoon black pepper
10 2 teaspoons apple cider vinegar
11 0.5 cup red onion, chopped small

Steps to Follow

Step 01

Slide a cover or wrap over your bowl, pop it in the fridge, and let it hang out for at least 30 minutes. This helps the flavors really come together before you serve it up, nice and cold.

Step 02

Gently toss in your freshly chopped chives. Carefully fold them through so everything's mixed but not mashed.

Step 03

Get the cut potatoes in with your dressing. Use a spoon to stir them around so every piece gets a good coating.

Step 04

Grab a big bowl and toss in the sour cream, yogurt, chopped red onion, sliced shallot, onion powder, garlic powder, apple cider vinegar, salt, and pepper. Mix everything up really well so it's all smooth.

Step 05

Once they're cool and safe to handle, cut your potatoes in halves or into quarters if they're bigger.

Step 06

Fill up a large pot with your mini gold potatoes and enough cold water to cover with about an inch on top. Dump in around 2 teaspoons salt, then crank up the heat to get it boiling. Drop the heat to a simmer, waiting about 15 to 18 minutes till they lift right off a fork. Pour out the hot water and let everything cool off for 10 minutes.

Additional Tips

  1. Want it even tastier? Stick it in the fridge overnight for those flavors to really come alive.

Essential Tools

  • Large pot
  • Colander
  • Cutting board
  • Large mixing bowl
  • Sharp knife
  • Plastic wrap or cover

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has dairy and milk

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 162
  • Fat Content: 6 g
  • Carbohydrates: 24 g
  • Protein: 4 g