If unsure about which salad to prepare, use our recipe with few and inexpensive ingredients. The result will be delicious.
Recipe instructions Sour Cream and Onion Potato Salad
Boil the potatoes. Use a medium-sized pot to heat water to boiling and add approximately 1 teaspoon of salt. Carefully put the potatoes in a heat-resistant container or strainer and slide them into the water. Cook until they are soft but not too mushy, for around 15 minutes.
While the potatoes are cooking, place the chopped green onions into a big strainer. When the potatoes are done cooking, carefully pour them through the colander over the green onions. Lightly cook the potatoes.
Cool them down by running cold water over them for a few seconds. Drain and let them cool to room temperature while you make the dressing.
In a large bowl, combine sour cream, mayonnaise, lemon juice, mustard, dried garlic, dried onion, 1/2 teaspoon kosher salt, and pepper. Chop most of the chives and add them to the bowl, saving a small amount to use later as garnish. Whisk everything together until well combined.
After the boiled potatoes and green onions have cooled down, mix them with the dressing and stir thoroughly. Taste the mixture and add more salt and pepper, if necessary. Sprinkle the leftover chives on top.
Serve the sour cream and onion potato salad immediately or store it in the refrigerator for an hour for better taste. You can prepare it up to 4 hours ahead of time.