Sour Cream and Onion Potato Salad tastes like your favorite sour cream and onion chips met a creamy, tangy deli salad and decided to become the star of every cookout. It works perfectly for potlucks, BBQs, weeknight dinners, or meal prep, and you can finish it in about 45 minutes including chill time. I grew up in the Midwest with a deep respect for potato salads, and this version became my “please bring that again” dish years ago.
Why Choose This Sour Cream and Onion Potato Salad
This potato salad packs big flavor from sour cream, green onions, and a little garlic, so it tastes like a loaded baked potato in cold salad form. The texture hits that sweet spot with tender potatoes, creamy dressing, and a little crunch from celery and scallions.
You can prep it ahead, stash it in the fridge, and serve it cold straight from the bowl. It travels well to picnics and potlucks, and it holds up better than mayo-only versions on warm days.
“This Sour Cream and Onion Potato Salad tastes like the best chip flavor turned into a cookout side, and everyone went back for seconds. ★★★★★”
Ingredients You’ll Need
Potatoes
- 3 pounds Yukon Gold potatoes, scrubbed, peeled if you like
- Yukon Golds stay creamy and hold their shape nicely.
- Red potatoes also work and keep their skins pretty and thin.
- Avoid very starchy russets since they break down too much.
Creamy sour cream and onion dressing
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1 cup full-fat sour cream
- Use full-fat for the best flavor and texture.
- Greek yogurt can replace up to half the sour cream if you want more protein and a tangier bite.
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1/2 cup mayonnaise
- Use a brand you like the taste of plain, since it affects the whole salad.
- Avocado oil mayo or light mayo both work.
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3 tablespoons finely chopped fresh chives
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4 green onions, thinly sliced (white and green parts)
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1 small garlic clove, very finely minced or grated
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 to 1 1/2 teaspoons kosher salt, plus more to taste
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1/2 teaspoon freshly ground black pepper
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1 to 2 teaspoons Dijon mustard
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1 to 2 tablespoons fresh lemon juice or white wine vinegar
- Lemon brightens the flavor; vinegar gives a sharper tang.
- Use what you have in the pantry.
Crunch and mix-ins
- 2 ribs celery, finely diced
- 1/3 cup finely diced red onion (optional, for extra bite)
- 1/3 cup finely chopped dill pickles or pickle relish (optional)
- 2 hard-boiled eggs, chopped (optional but classic)
- 2 to 3 tablespoons fresh dill, chopped (optional but highly recommended)
Garnish
- Extra sliced green onions
- Extra chopped chives
- Paprika or smoked paprika, light sprinkle on top
Pantry shortcuts and flavor boosts
- 1 to 2 tablespoons ranch seasoning or onion soup mix
- Stir a little into the dressing if you want that nostalgic chip flavor.
- Taste as you go, since these mixes already contain salt.
Equipment list
- Large pot for boiling potatoes
- Colander
- Large mixing bowl
- Small bowl for dressing
- Cutting board and sharp knife
- Rubber spatula or large spoon
- Measuring cups and spoons
Tips & Tricks
- Cut potatoes into even chunks so they cook at the same rate.
- Salt the cooking water generously so the potatoes taste good from the inside out.
- Boil potatoes until just fork tender; stop before they fall apart.
- Drain potatoes well and let steam off so the dressing does not turn watery.
- Toss potatoes with a little vinegar or lemon juice while warm to boost flavor.
- Chill the salad at least 30 minutes so the flavors meld.
- Taste again after chilling and adjust salt, pepper, and acidity.
- Stir gently so you keep some chunks and avoid mashed potato salad.
- Keep some extra sour cream and onion seasoning on hand to refresh leftovers.
- Serve the salad slightly chilled, not ice cold, so the flavors stand out.
How to Make Sour Cream and Onion Potato Salad
Step 1: Prep and cook the potatoes
Peel the potatoes if you prefer them without skins, or leave the skins on for more texture. Cut them into 1 to 1 1/2 inch chunks so they cook evenly. Place the potatoes in a large pot and cover with cold water by about an inch.
Add 1 to 2 tablespoons kosher salt to the water. Bring the pot to a gentle boil over medium-high heat. Reduce the heat to maintain a steady simmer and cook until the potatoes feel tender when you poke them with a fork, about 10 to 15 minutes.
Step 2: Drain and season the potatoes
Drain the potatoes in a colander and let them sit a couple of minutes so steam escapes. Transfer them to a large mixing bowl while still warm. Sprinkle with a tablespoon of lemon juice or vinegar and a pinch of salt, then toss gently.
Warm potatoes soak up flavor better than cold ones. Let them cool to just warm or room temperature while you mix the dressing. Spread them out a bit in the bowl so they cool faster.
Step 3: Mix the sour cream and onion dressing
In a separate bowl, add sour cream, mayonnaise, Dijon mustard, onion powder, garlic powder, salt, pepper, and lemon juice or vinegar. Whisk until the mixture turns smooth and creamy. Stir in the chopped chives, sliced green onions, and minced garlic.
Taste the dressing and adjust with more salt, pepper, or acid as needed. If you want a stronger chip-style flavor, whisk in a teaspoon of ranch seasoning or onion soup mix at a time. Stop when the flavor tastes bold but balanced.
Step 4: Add crunch and mix-ins
Add the diced celery, red onion, pickles or relish, and chopped eggs to the cooled potatoes. Sprinkle the fresh dill over the top. Use a spatula to toss everything gently so the potatoes keep their shape.
You can leave out any mix-ins you do not enjoy and add others you like. Shredded cheddar, finely chopped bell pepper, or even a handful of frozen peas (thawed) all work nicely. Keep the pieces small so every bite feels balanced.
Step 5: Combine potatoes with dressing
Pour about two thirds of the dressing over the potato mixture. Fold gently until the potatoes look coated. Add more dressing as needed until the salad reaches your preferred level of creaminess.
Taste and adjust seasoning again. Add more salt, pepper, or lemon juice if the flavor tastes flat. If you added ranch or onion soup mix, taste before adding more salt since those mixes already contain plenty.
Step 6: Chill and garnish
Cover the bowl and chill the potato salad in the fridge for at least 30 minutes, or up to a full day. The flavors deepen as it rests, and the dressing thickens slightly. Right before serving, give it a gentle stir.
Transfer to a serving bowl if you want a nicer presentation. Sprinkle extra sliced green onions, chives, and a light dusting of paprika on top. Serve cold or slightly cool.
What to Serve with it?
This Sour Cream and Onion Potato Salad pairs beautifully with grilled chicken, turkey burgers, veggie burgers, or simple roasted chicken thighs. It also tastes great next to baked fish, salmon patties, or grilled shrimp skewers. Add a crisp green salad, sliced cucumbers, or grilled corn on the cob to round out the plate.
You can serve it at picnics, potlucks, or weeknight dinners and it fits right in with other classic sides like coleslaw and baked beans. Kids usually love the familiar sour cream and onion flavor, so it works well for family gatherings. I often spoon a little into a bowl and top it with extra green onions for a quick lunch.
Storage Options
- Store leftover potato salad in an airtight container in the fridge for up to 3 to 4 days.
- Stir before serving leftovers and add a spoonful of sour cream or mayo if it looks a little dry.
- Avoid freezing this salad, since potatoes and sour cream turn grainy and watery after thawing.
- Keep the salad chilled and avoid leaving it at room temperature longer than 2 hours, or 1 hour on very hot days.
Sour Cream and Onion Potato Salad
Ingredients
Instructions
- Peel the Yukon Gold potatoes if you prefer them without skins, or leave the skins on for more texture. Cut into 1 to 1 1/2-inch chunks so they cook evenly.
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 to 2 tablespoons kosher salt to the water.
- Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Cook until the potatoes are just fork tender, about 10 to 15 minutes, without letting them fall apart.
- Drain the potatoes in a colander and let them sit a couple of minutes so excess steam escapes.
- Transfer the warm potatoes to a large mixing bowl. Sprinkle with about 1 tablespoon lemon juice or vinegar and a pinch of salt, then toss gently to coat.
- Let the potatoes cool to just warm or room temperature, spreading them out slightly in the bowl so they cool faster.
- In a separate bowl, whisk together the sour cream, mayonnaise, Dijon mustard, onion powder, garlic powder, 1 teaspoon kosher salt, black pepper, and 1 tablespoon lemon juice or vinegar until smooth and creamy.
- Stir in the chopped chives, sliced green onions, and minced garlic until evenly distributed.
- Taste and adjust with more salt, pepper, or lemon juice/vinegar as needed. For a stronger chip-style flavor, whisk in ranch seasoning or onion soup mix a little at a time, tasting as you go.
- To the cooled potatoes, add the diced celery, red onion, pickles or relish, chopped hard-boiled eggs, and fresh dill.
- Use a spatula to toss gently so the potatoes keep their shape and the mix-ins are evenly distributed.
- Pour about two-thirds of the dressing over the potato mixture. Fold gently until the potatoes are well coated.
- Add more dressing as needed until the salad reaches your preferred creaminess. Taste and adjust seasoning with additional salt, pepper, or lemon juice if the flavor tastes flat.
- Cover the bowl and chill the potato salad in the refrigerator for at least 30 minutes, or up to 24 hours, to let the flavors meld and the dressing thicken slightly.
- Before serving, give the salad a gentle stir. Transfer to a serving bowl if desired.
- Garnish with extra sliced green onions, chopped chives, and a light sprinkle of paprika or smoked paprika. Serve cold or slightly cool alongside your favorite grilled meats, fish, or veggies.
Notes
Approximate per serving (10 servings): 260–290 calories; fat 17–20 g; saturated fat 5–7 g; carbohydrates 24–28 g; fiber 2–3 g; sugars 3–4 g; protein 4–5 g; sodium 420–520 mg. Values will vary based on exact ingredients, optional mix-ins, and portion size.