Sour Cream Onion Salad (Printable Version)
# 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:
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.
02 -
Gently toss in your freshly chopped chives. Carefully fold them through so everything's mixed but not mashed.
03 -
Get the cut potatoes in with your dressing. Use a spoon to stir them around so every piece gets a good coating.
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.
05 -
Once they're cool and safe to handle, cut your potatoes in halves or into quarters if they're bigger.
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:
01 -
Want it even tastier? Stick it in the fridge overnight for those flavors to really come alive.