Sour Cream and Onion Potato Salad

Sour Cream and Onion Potato Salad tastes like your favorite sour cream and onion chips met classic picnic potato salad and decided to upgrade the party. It works for busy weeknights, potlucks, BBQs, and holidays, and you can finish it in about 35–40 minutes, including chill time if you move fast. I grew up in a Midwest family that judged every gathering by the potato salad, so I take this version very seriously… but still eat it straight from the bowl.

Why Sour Cream and Onion Potato Salad Is Worth It

This potato salad hits all the right notes: creamy, tangy, salty, and a little sharp from green onions and onion powder. It tastes familiar and nostalgic, but the sour cream and onion combo gives it a fun twist that people notice right away.

You can prep it with simple pantry staples and a bag of potatoes, and it travels well for picnics and potlucks. It also tastes even better the next day, which means you can make it ahead and relax when guests arrive.

“This Sour Cream and Onion Potato Salad vanished from the table in minutes, and everyone asked for the recipe. ★★★★★”

Ingredients You Need

Potatoes

• 2 pounds Yukon Gold potatoes, scrubbed, cut into 1-inch chunks
  • Yukon Golds stay creamy and hold their shape.
  • Use red potatoes if you prefer a firmer bite.
  • Avoid extra-starchy russets, which turn mealy.

Creamy Sour Cream and Onion Base

• 1 cup full-fat sour cream
  • Use light sour cream if you want, but full-fat gives better flavor and texture.
• 1/3 cup mayonnaise
  • Use a neutral-tasting mayo like Hellmann’s / Best Foods or your favorite brand.
• 2–3 tablespoons buttermilk or whole milk
  • Thin the dressing to your preferred consistency.
• 1 ½–2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 ½–2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 teaspoons Dijon mustard
• 1–2 teaspoons sugar or honey (optional, to balance tang)
• 1–2 teaspoons white vinegar or apple cider vinegar
  • This brightens the flavor and keeps the salad from tasting flat.

Onion & Herb Mix-Ins

• 4–5 green onions, thinly sliced (white and green parts)
• 2–3 tablespoons finely minced red onion or shallot
• 2–3 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley or dill
  • Dill leans more “chip flavor,” parsley keeps it classic and fresh.

Crunch & Extras (Optional but fun)

• 1–1 ½ cups crushed sour cream and onion potato chips, divided
  • Fold some into the salad and save some for topping right before serving.
• 2–3 stalks celery, finely diced, for crunch
• 3 hard-boiled eggs, chopped, if you like a more traditional deli-style salad
• ½ cup shredded sharp cheddar cheese, for a loaded-baked-potato vibe
• 4–5 slices cooked bacon, crumbled, if you want extra smokiness

Pantry Shortcuts & Substitutions

• Use a packet of dry onion soup mix instead of onion powder and some salt. Taste as you go because it adds plenty of sodium.
• Use Greek yogurt for part of the sour cream if you want more protein and tang.
• Use pre-chopped green onions and pre-cooked bacon bits if you want to save time.

Equipment List

• Large pot for boiling potatoes
• Colander
• Large mixing bowl
• Small bowl or measuring cup for dressing
• Sharp knife and cutting board
• Rubber spatula or large spoon for mixing
• Measuring spoons and cups
• Optional: potato ricer or masher if you want a softer, creamier texture

Quick Tips & substitutions

• 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.
• Let potatoes cool slightly before mixing so they do not melt the dressing.
• Toss warm potatoes with a splash of vinegar so they soak up more flavor.
• Use half sour cream and half Greek yogurt if you want a lighter but still creamy salad.
• Swap green onions with finely sliced leeks or chives if you run out.
• Skip mayo and use all sour cream and a bit of olive oil if you avoid mayonnaise.
• Use vegan sour cream and vegan mayo to keep the salad dairy-free and egg-free.
• Add extra onion powder and chives if you skip the crushed chips.
• Stir in more buttermilk or milk to loosen leftovers that thicken in the fridge.

How to Make Sour Cream and Onion Potato Salad

Step 1: Prep and Cook the Potatoes

1. Scrub the potatoes and cut them into 1-inch chunks so they cook evenly and hold their shape.
2. Place the potatoes in a large pot and cover them with cold water by about 1 inch.
3. Add 1–2 tablespoons kosher salt to the water and bring it to a gentle boil over medium-high heat.
4. Reduce heat to maintain a steady simmer and cook 10–15 minutes, until a fork slides into a piece with slight resistance but it does not fall apart.

Step 2: Drain and Season the Potatoes

1. Drain the potatoes in a colander when they reach fork-tender stage.
2. Spread them out briefly in the colander or on a sheet pan so steam escapes and they dry slightly.
3. While still warm, drizzle them with 1–2 teaspoons vinegar and a pinch of salt, and toss gently.
4. Let them cool 10–15 minutes so they feel warm but not hot before you add the creamy dressing.

Step 3: Mix the Sour Cream and Onion Dressing

1. In a large mixing bowl, add sour cream, mayonnaise, 2 tablespoons buttermilk or milk, Dijon mustard, onion powder, garlic powder, salt, pepper, and sugar or honey if you use it.
2. Whisk until the mixture looks smooth and creamy.
3. Taste and adjust seasoning with more salt, onion powder, or vinegar until it tastes bright and tangy with a strong sour cream and onion flavor.
4. If the dressing feels too thick, whisk in another tablespoon of buttermilk or milk.

Step 4: Add Onions, Herbs, and Optional Mix-Ins

1. Stir in green onions, minced red onion or shallot, chives, and parsley or dill.
2. Add celery, cheddar, and bacon if you use them, and fold them into the dressing.
3. Gently stir in about ½–1 cup crushed sour cream and onion chips if you want them mixed throughout.
4. Taste again and adjust salt and pepper, since the mix-ins add more flavor.

Step 5: Combine Potatoes with Dressing

1. Add the warm, cooled potatoes to the bowl with the dressing.
2. Use a rubber spatula or large spoon to fold everything together, taking care not to mash the potatoes too much.
3. Coat every piece of potato with dressing, and add a splash more milk if the salad looks too thick.
4. Chill at least 30 minutes, and up to overnight, so the flavors meld and the onion flavor deepens.

Step 6: Finish and Serve

1. Right before serving, taste the salad again and adjust with a pinch of salt, pepper, or vinegar if the flavor dulled in the fridge.
2. Top with extra sliced green onions, chives, and the remaining crushed sour cream and onion chips for texture.
3. Serve cold or at cool room temperature, not straight from the back of the fridge.
4. Stir gently once more before serving to redistribute the dressing and toppings.

Recipe Variations

• Gluten-free: Use gluten-free sour cream and onion chips or skip the chips and add extra onion powder and chives.
• Vegan: Use vegan sour cream and vegan mayonnaise, and skip eggs, cheese, and bacon.
• Low carb: Swap half the potatoes with steamed cauliflower florets and keep them slightly firm.
• Extra onion flavor: Add a spoonful of finely minced raw shallot or a bit of dry onion soup mix.
• Loaded baked potato style: Add cheddar, bacon, and extra chives, and bump up the sour cream.
• Spicy version: Stir in a teaspoon of hot sauce or a pinch of cayenne or chili flakes.
• Herb-heavy version: Double the fresh herbs and add some fresh tarragon or basil.

Ways to Serve Sour Cream and Onion Potato Salad

• Serve alongside grilled chicken, burgers, or hot dogs at a cookout.
• Pack it with sandwiches for a picnic or lunchbox.
• Spoon it into lettuce cups for a fun, crunchy presentation.
• Pair it with roasted vegetables and a simple protein for an easy weeknight dinner.
• Offer it on a party table with other salads, chips, and dips.

Storage Success

Store Sour Cream and Onion Potato Salad in an airtight container in the refrigerator for up to 3–4 days. Stir in a splash of milk or buttermilk if it thickens too much after chilling. Keep the crushed chips separate and add them right before serving so they stay crisp. Avoid leaving the salad at room temperature longer than 2 hours so it stays safe and fresh.

Sour Cream and Onion Potato Salad

Sour Cream and Onion Potato Salad tastes like your favorite sour cream and onion chips met classic picnic potato salad for a fun, tangy, and creamy side that works for busy weeknights, potlucks, BBQs, and holidays.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Salad

Cuisine: American

Ingredients

  

• 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
• 1–2 tablespoons kosher salt, for the cooking water
• 1–2 teaspoons white vinegar or apple cider vinegar, for seasoning warm potatoes
• 1 pinch kosher salt, for seasoning warm potatoes

• 1 cup full-fat sour cream
• 1/3 cup mayonnaise
• 2–3 tablespoons buttermilk or whole milk
• 1 1/2–2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 1/2–2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 teaspoons Dijon mustard
• 1–2 teaspoons sugar or honey
• 1–2 teaspoons white vinegar or apple cider vinegar

• 4–5 green onions, thinly sliced (white and green parts)
• 2–3 tablespoons finely minced red onion or shallot
• 2–3 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley or dill

• 1–1 1/2 cups crushed sour cream and onion potato chips, divided
• 2–3 stalks celery, finely diced
• 3 hard-boiled eggs, chopped
• 1/2 cup shredded sharp cheddar cheese
• 4–5 slices cooked bacon, crumbled

Instructions

 

1. Place the potato chunks in a large pot and cover with cold water by about 1 inch. Add 1–2 tablespoons kosher salt to the water.
2. Bring to a gentle boil over medium-high heat, then reduce to maintain a steady simmer. Cook for 10–15 minutes, until a fork slides into a piece with slight resistance but the potatoes do not fall apart.
3. Drain the potatoes in a colander and spread them out briefly so steam escapes and they dry slightly.
4. While still warm, drizzle the potatoes with 1–2 teaspoons vinegar and a pinch of salt, and toss gently. Let cool 10–15 minutes until warm but not hot.

1. In a large mixing bowl, combine the sour cream, mayonnaise, 2 tablespoons buttermilk or milk, Dijon mustard, onion powder, garlic powder, salt, pepper, and sugar or honey if using.
2. Whisk until smooth and creamy. Taste and adjust with more salt, onion powder, or vinegar until the dressing tastes bright, tangy, and strongly sour cream and onion flavored.
3. If the dressing seems too thick, whisk in another tablespoon of buttermilk or milk.

1. Stir the green onions, minced red onion or shallot, chives, and parsley or dill into the dressing.
2. If using, fold in the celery, cheddar, and bacon until evenly distributed.
3. Gently stir in about 1/2–1 cup crushed sour cream and onion potato chips if you want them mixed throughout. Taste and adjust salt and pepper as needed.

1. Add the warm, cooled potatoes to the bowl with the dressing.
2. Use a rubber spatula or large spoon to fold gently until all the potatoes are coated, trying not to mash them. Add a splash more milk if the salad looks too thick.
3. Cover and chill for at least 30 minutes, or up to overnight, to let the flavors meld and the onion flavor deepen.

1. Just before serving, taste and adjust with a pinch of salt, pepper, or vinegar if needed.
2. Top with extra sliced green onions, chives, and the remaining crushed sour cream and onion potato chips for texture.
3. Serve cold or at cool room temperature, and stir gently once more before serving to redistribute the dressing and toppings.

Notes

Nutrition Information
Approximate per serving (8 servings, without optional cheese, bacon, eggs, or chips): 260–300 calories; fat 17–20 g; saturated fat 7–9 g; carbohydrates 25–30 g; fiber 2–3 g; sugars 3–4 g; protein 4–5 g; sodium 450–650 mg. Adding chips, bacon, cheese, or eggs will increase calories, fat, protein, and sodium. Values are estimates and will vary based on exact ingredients, brands, and portion size.