Name: Sour Cream and Onion Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks; 1 1/2 tablespoons kosher salt, for boiling potatoes; 2 tablespoons apple cider vinegar or white wine vinegar, divided; 1 cup full-fat sour cream; 1/3 cup mayonnaise; 2 teaspoons Dijon mustard; 1 teaspoon yellow mustard; 1 1/4 teaspoons kosher salt, plus more to taste; 3/4 teaspoon freshly ground black pepper; 1 teaspoon sugar or honey; 4 green onions, thinly sliced (white and green parts); 2 tablespoons finely minced red onion or shallot; 2 tablespoons chopped fresh chives; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 2 celery ribs, finely diced; 1/3 cup finely chopped dill pickles or pickle relish; 2 tablespoons chopped fresh dill; 1/4 cup finely crushed sour cream and onion potato chips, plus more for topping; 1-2 tablespoons cold water or milk, to loosen dressing if needed

Sour Cream and Onion Potato Salad tastes creamy, tangy, and herby with that classic chip flavor in salad form. It works perfectly for potlucks, cookouts, or weeknight dinners and comes together in about 35 minutes. I have eaten more potato salad in the name of “testing” than I will ever admit to my doctor.

Why Choose This Sour Cream and Onion Potato Salad

This version tastes like your favorite sour cream and onion chips met a deli potato salad and decided to upgrade. The sour cream keeps it light and tangy, while green onions and chives add fresh bite and color.

You mix everything in one bowl, and the recipe uses simple pantry staples. It travels well, holds up on a buffet, and tastes even better the next day, which makes it a meal-prep hero.

“This Sour Cream and Onion Potato Salad tastes like a backyard cookout classic with zero leftovers every time. ★★★★★”

Ingredients You’ll Need

Potatoes

2 pounds Yukon Gold potatoes, scrubbed, cut into 1-inch chunks
- Yukon Golds hold their shape and stay creamy.
- Use red potatoes if you prefer a slightly firmer texture.
- Avoid very starchy russets since they break down too much.

Creamy sour cream and onion base

1 cup full-fat sour cream
- Use light sour cream if you want, but skip fat-free since it turns watery.
1/3 cup mayonnaise
- Use a neutral mayo like Hellmann’s or Best Foods.
- Avocado oil mayo works well if you want a lighter flavor.
2 teaspoons Dijon mustard
1 teaspoon yellow mustard (optional, for a classic deli note)
1 1/4 teaspoons kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 teaspoon sugar or honey (balances the tang)
1 tablespoon apple cider vinegar or white wine vinegar

Onion flavor and herbs

4 green onions, thinly sliced (white and green parts)
2 tablespoons finely minced red onion or shallot
2 tablespoons chopped fresh chives
1 teaspoon onion powder
1/2 teaspoon garlic powder

Crunch and extras

2 ribs celery, finely diced
1/3 cup finely chopped dill pickles or pickle relish
2 tablespoons chopped fresh dill (optional but highly recommended)

Optional sour cream and onion “chip” twist

1/4 cup finely crushed sour cream and onion potato chips, plus more for topping
- Crush them right before serving so they stay crisp.

Equipment

Large pot for boiling potatoes
Colander
Large mixing bowl
Small whisk or fork for mixing dressing
Cutting board and sharp knife
Rubber spatula or large spoon for folding salad

Tips & Tricks

Salt the cooking water generously so the potatoes taste seasoned from the inside.
Start potatoes in cold water so they cook evenly and do not split.
Cut potatoes into even pieces so they cook at the same rate.
Boil until just fork tender; stop cooking before they fall apart.
Drain potatoes well, then spread them on a sheet pan to steam off extra moisture.
Toss warm potatoes with vinegar and a spoonful of dressing so they soak up flavor.
Chill the salad at least 1 hour before serving so flavors meld.
Taste again after chilling and adjust salt, pepper, and acid.
Stir gently so you keep some chunks and avoid mashed potato salad.
Add crushed sour cream and onion chips right before serving so they stay crisp.
Use Greek yogurt for part of the sour cream if you want more protein and tang.
Keep the salad cold at picnics by nestling the bowl in a larger bowl filled with ice.

How to Make Sour Cream and Onion Potato Salad

Step 1: Prep and cook the potatoes

Cut the scrubbed potatoes into 1-inch chunks and place them in a large pot. Cover with cold water by about 1 inch and add 1 1/2 tablespoons kosher salt to the water. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a steady simmer.

Cook the potatoes until a fork slides in with little resistance, about 10 to 12 minutes. Check a few pieces so you avoid overcooking. When they reach tender, drain them in a colander.

Spread the hot potatoes on a sheet pan or large plate in a single layer. Let them steam for 5 to 10 minutes so extra moisture evaporates. While they sit, drizzle them with 1 tablespoon of the vinegar to season them lightly.

Step 2: Mix the sour cream and onion dressing

In a large mixing bowl, add sour cream, mayonnaise, Dijon, yellow mustard, remaining vinegar, sugar or honey, salt, pepper, onion powder, and garlic powder. Whisk until the mixture looks smooth and creamy. Taste and adjust seasoning with more salt, pepper, or vinegar.

Stir in the green onions, red onion or shallot, chives, celery, pickles, and dill. Mix until the vegetables and herbs distribute evenly. The dressing should look thick but spoonable.

Step 3: Combine potatoes with dressing

Add the slightly warm potatoes to the bowl with the dressing. Use a rubber spatula to fold the potatoes into the dressing gently. Coat every piece while you keep the chunks mostly intact.

If the salad looks too thick, stir in 1 to 2 tablespoons cold water or a splash of milk to loosen it. Taste and adjust seasoning again. The flavors should pop with a clear sour cream and onion vibe.

Step 4: Chill and finish

Cover the bowl and chill the potato salad for at least 1 hour, or up to 24 hours. The potatoes will absorb some dressing, and the flavors will deepen. Right before serving, stir the salad once more.

Top with extra sliced green onions, chives, and a sprinkle of crushed sour cream and onion chips if you use them. Serve cold or cool, not straight from the fridge rock hard. Let it sit at room temperature about 10 to 15 minutes before serving for best texture.

What to Serve with it?

This Sour Cream and Onion Potato Salad pairs beautifully with grilled chicken, burgers, turkey sausages, or veggie burgers. It also fits next to barbecue chicken, baked beans, and corn on the cob for a cookout spread. Add a big green salad or sliced tomatoes and cucumbers to keep the plate fresh and colorful.

You can also pack it into lunch boxes with sliced rotisserie chicken, hard-boiled eggs, or a simple tuna salad. Kids usually love the familiar sour cream and onion flavor, so it works well for family dinners. Serve it at room temperature or chilled, and watch it disappear faster than the main dish.

Storage Options

Store leftover Sour Cream and Onion Potato Salad in an airtight container in the fridge for up to 4 days.
Stir before serving leftovers, and add a spoonful of sour cream or mayo if it looks a little dry.
Skip freezing, since potatoes and sour cream change texture and turn grainy after thawing.
Serve leftovers cold or let them sit at room temperature for 10 to 15 minutes; avoid reheating since the creamy dressing can separate and lose its fresh flavor.