
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.

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.

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.