Sour Cream and Onion Potato Salad tastes creamy, tangy, and herby with that classic chip flavor in side-dish form. It works perfectly for potlucks, cookouts, weeknight dinners, and it comes together in about 35 to 40 minutes. I tested this on my very picky Midwestern family, and they now request it more often than they call me.
Why Make This Sour Cream and Onion Potato Salad at Home
Homemade sour cream and onion potato salad gives you full control over salt, tang, and texture. You skip the gloopy deli versions and get a fresher flavor that actually tastes like sour cream and onion chips.
You also customize it for your crew: extra chives, more crunch, lighter dressing, or extra creamy. Leftovers taste even better the next day, so you cook once and enjoy it twice.
This Sour Cream and Onion Potato Salad tastes like my favorite chips met my favorite picnic side and decided to become best friends ★★★★★
Ingredients You Need
Potatoes
- 2 pounds Yukon Gold potatoes, scrubbed, peeled if you prefer
- Yukon Golds hold their shape and stay creamy inside.
- Use red potatoes as a swap if you like a firmer bite.
- 1 tablespoon kosher salt for the cooking water
Sour cream and mayo base
- 1 cup full-fat sour cream
- Full-fat gives the best texture and flavor.
- Use light sour cream if you want, but the dressing turns slightly thinner.
- 1/2 cup mayonnaise
- Use a neutral, real mayo brand like Hellmann’s or Best Foods.
- Use avocado oil mayo if you want a slightly lighter taste.
- 2 teaspoons Dijon mustard
- Adds a gentle tang and depth without tasting “mustardy.”
Onion flavor and herbs
- 1/3 cup finely minced green onions (white and green parts)
- 1/4 cup finely minced red onion
- 3 tablespoons finely sliced fresh chives
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Crunch and extras
- 2 ribs celery, finely diced
- 1/3 cup finely diced dill pickles or pickle relish
- 1 tablespoon pickle brine or white vinegar
- Optional: 1/2 cup finely shredded sharp cheddar cheese
- Optional: 1/2 cup crushed sour cream and onion potato chips for topping right before serving
Pantry shortcuts and swaps
- Use dried chives if you cannot find fresh: 1 tablespoon dried chives in place of fresh.
- Use onion salt only if you reduce the added salt and taste as you go.
- Use Greek yogurt for half the sour cream if you want extra protein and a tangier flavor.
Equipment
- Large pot for boiling potatoes
- Colander
- Large mixing bowl
- Small bowl for dressing
- Sharp knife and cutting board
- Rubber spatula or large spoon
- Measuring cups and spoons
Tips & Mistakes
- Cut potatoes into equal chunks so they cook at the same rate and stay tender but not mushy.
- Salt the cooking water generously so the potatoes taste seasoned from the inside out.
- Stop boiling when a knife slides in with slight resistance; overcooked potatoes turn into mashed potato salad.
- Drain potatoes well and let them steam off excess moisture so the dressing clings instead of sliding off.
- Toss potatoes with a little vinegar or pickle brine while still warm to boost flavor.
- Chill the salad at least 1 hour before serving so the onion and herb flavors settle in.
- Add crushed chips or extra chives right before serving so they stay crisp and bright.
- Taste the dressing before mixing and adjust salt, pepper, and onion powder so it matches your preference.
- Keep the salad cold at cookouts and avoid leaving it at room temperature longer than 2 hours.
- Stir gently so you keep nice chunks and avoid turning it into mashed potatoes.
How to Make Sour Cream and Onion Potato Salad
Step 1: Prep and cook the potatoes
Peel the potatoes if you prefer, then cut them into 1 to 1 1/2 inch chunks. Place them in a large pot and cover with cold water by about 1 inch. Stir in the tablespoon of kosher salt.
Bring the pot to a gentle boil over medium high heat. Reduce heat to maintain a steady simmer and cook 10 to 15 minutes, until a knife slides in with slight resistance. Drain in a colander and let the potatoes sit 5 minutes so steam escapes.
Step 2: Season the warm potatoes
Transfer warm potatoes to a large mixing bowl. Sprinkle the pickle brine or vinegar over the warm potatoes and toss gently. This step seasons the potatoes and adds a subtle tang that supports the sour cream and onion flavor.
Let the potatoes cool to just warm or room temperature, about 15 to 20 minutes. You avoid melting the dressing and keep a creamy texture.
Step 3: Mix the sour cream and onion dressing
In a small bowl, add sour cream, mayonnaise, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Whisk until smooth and fully combined. Taste and adjust seasoning, adding a pinch more salt, pepper, or onion powder if you want a stronger flavor.
Stir in the minced green onions, red onion, celery, chives, and pickles. If you use shredded cheddar, fold it into the dressing now. The mix should look thick but spoonable.
Step 4: Combine potatoes and dressing
Pour the dressing over the cooled potatoes. Use a rubber spatula to fold gently until every piece of potato gets coated. Take your time so you keep the chunks mostly intact.
If the salad looks too thick, stir in 1 to 2 tablespoons of milk or more sour cream to loosen it. Taste again and adjust salt, pepper, or acidity with a splash more pickle brine.
Step 5: Chill and finish
Cover the bowl and chill the sour cream and onion potato salad for at least 1 hour, or up to 24 hours. The flavors deepen and the onions mellow during this time. Right before serving, stir gently and taste once more.
Top with extra sliced chives, a few more minced green onions, and crushed sour cream and onion chips if you like a fun crunch. Serve cold or cool, not straight from a very warm room.
Variations I've Tried
I swap half the sour cream for plain Greek yogurt when I want a tangier, slightly lighter version. I sometimes add crispy bacon bits and shredded cheddar for a loaded baked potato vibe that everyone devours. I also tried a version with smoked paprika and it added a subtle smoky note that works great with grilled chicken.
I sometimes stir in finely chopped hard boiled eggs for extra richness and protein. When I cook for onion sensitive friends, I cut the raw onion in half and use more chives and green onions for a gentler flavor.
How to Serve Sour Cream and Onion Potato Salad
Serve this sour cream and onion potato salad chilled alongside grilled chicken, burgers, hot dogs, or veggie skewers. It pairs nicely with fresh fruit, corn on the cob, or a simple green salad. I like to spoon it into a shallow serving dish and top it with extra chives and a handful of crushed chips right before it hits the table.
You can pack it in lunch boxes with sliced cucumbers and cherry tomatoes. It also works as a make ahead side for picnics, potlucks, and family gatherings.
How to store
- Store 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.
- Avoid freezing this salad, since the potatoes and dairy separate and turn grainy after thawing.
- Serve leftovers cold straight from the fridge or let them sit at room temperature 10 to 15 minutes to take the chill off.
Sour Cream and Onion Potato Salad
Ingredients
Instructions
- Peel the potatoes if you prefer, then cut them into 1 to 1 1/2 inch chunks. Place them in a large pot and cover with cold water by about 1 inch. Stir in the tablespoon of kosher salt.
- Bring the pot to a gentle boil over medium-high heat. Reduce the heat to maintain a steady simmer and cook for 10 to 15 minutes, until a knife slides in with slight resistance. Drain in a colander and let the potatoes sit for 5 minutes so excess steam escapes.
- Transfer the warm potatoes to a large mixing bowl. Sprinkle the pickle brine or vinegar over the warm potatoes and toss gently to coat. Let the potatoes cool to just warm or room temperature, about 15 to 20 minutes.
- In a small bowl, add the sour cream, mayonnaise, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Whisk until smooth and fully combined, then taste and adjust seasoning as needed.
- Stir in the minced green onions, red onion, celery, chives, and pickles. If using shredded cheddar cheese, fold it into the dressing now. The dressing should be thick but spoonable.
- Pour the dressing over the cooled potatoes. Use a rubber spatula to fold gently until all of the potatoes are evenly coated, keeping the chunks mostly intact.
- If the salad looks too thick, stir in 1 to 2 tablespoons of milk or a bit more sour cream to loosen it. Taste and adjust salt, pepper, or acidity with an extra splash of pickle brine if desired.
- Cover the bowl and chill the potato salad for at least 1 hour, or up to 24 hours, so the flavors can meld and the onions mellow.
- Before serving, stir gently and taste once more for seasoning. Top with extra sliced chives, a few more minced green onions, and crushed sour cream and onion potato chips if using. Serve chilled or cool.
Notes
Approximate per serving (1/8 of recipe, without optional chips or cheese): 320 calories; fat 21 g; saturated fat 7 g; carbohydrates 27 g; fiber 3 g; sugars 3 g; protein 5 g; sodium 560 mg. Values will vary based on specific brands, optional add-ins, and portion size.
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