Sour Cream and Onion Potato Salad ~ do you love potato salad? Do you love sour cream and onion potato chips? I think you know where I’m going here…this creative take on a summer potluck classic is a winner!
The minute I saw this recipe on Bon Appetit I knew I had to make it. I have a total weakness for chips, and this idea sounded too good to pass up. This potato salad borrows that famous salty/tangy/oniony flavor from my favorite chips and then doubles down on the theme ~ the whole thing is topped with crushed chips!
In fact, I haven’t been able to stop thinking about other chip-flavor-potato-salad ideas ~ Cool Ranch is next up.
Grandma’s potato salad secret ~
Did your grandma let you in on the secret? You need to add part of the dressing while the potatoes are still hot and steaming, which allows them to soak it up and really boosts the flavor. Reserve the other half of the dressing for later, that way it doesn’t all get sucked up and you’ll get a nice healthy coating on your salad.
The all important garnish of slightly-crushed chips is a super fun touch, and makes a great textural contrast to the potatoes. Yes, they do eventually get soggy, so I recommend adding them just before serving, or you can keep them on the side.
I think this potato salad would be a big hit at any bbq or potluck this summer. Kids, adults, they all love it, and when you tell them what it is, they get super excited to dig in. I can attest that it goes excellently with a grilled brat.
Recipe lightly adapted from Bon Appetit.
Sour Cream and Onion Potato Salad ~ do you love potato salad? Do you love sour cream and onion potato chips? I think you know where I'm going here...this creative take on a summer potluck classic is a winner!
- 3 pounds small-medium waxy gold potatoes, no need to peel
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 tsp garlic powder
- 1 package chives, chopped
- About 1/4 of a red onion, thinly sliced
- 1/2 cup crushed Sour Cream and Onion potato chips
- Salt and black pepper to taste
- Boil your potatoes in well-salted water until tender. I used about 2 tsp of salt.
- Drain and slice your potatoes in halves or quarters, depending on desired size.
- Stir together the mayonnaise, sour cream, garlic powder, half of the chives, and salt and pepper to taste. I used bout 1/4 tsp salt, and a generous amount of fresh ground black pepper.
- While the potatoes are still warm, toss them with about half of the dressing. This will allow them to soak in some of it.
- Allow the potatoes to cool, then toss them with the remaining dressing.
- Chill the potato salad for at least a couple of hours, and then garnish with the remaining chives, and the Sour Cream and Onion chips. (Yes, the chips will get a little soggy after a while, so add them at the last minute, or keep them on the side for people to garnish their own servings, if you’d like!)
You can boil your potatoes whole, or cut them up first, which will cut down the boiling time considerably. Whichever way you choose, make sure you don't over cook the poor things...check early and frequently with the tip of a sharp knife...when it slides in easily, they're done.
If you'd like to intensify the sour cream and onion flavor, try using a sour cream and onion seasoning packet, but go easy, the stuff is potent. If you don't want all those chemicals, you can make the mix yourself, here.
Still craving potato salad?
- Greek Lemon Potato Salad ~ I’ve always been partial to Mediterranean flavors and this citrusy salad is wonderful.
- Dill Pickle Potato Salad ~ this one’s for you pickle lovers, you know who you are!
- New Potato Salad with Eggs and Mustard ~ a gutsy salad that definitely stands out on the potluck table.
Be sure to pin this sour cream potato salad for your next barbecue!