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Sour Cream and Onion Potato Salad {No Mayo} Recipe

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3.9 from 33 reviews

This Sour Cream and Onion Potato Salad is a fresh, tangy twist on the classic potato salad, made without mayo. Featuring tender baby gold potatoes tossed in a creamy sour cream and Greek yogurt dressing, infused with red onions, shallots, and a blend of onion and garlic powders, it’s a perfect side dish for picnics, barbecues, or any gathering.

  • Total Time: 1 hour (including cooling and chilling time)
  • Yield: 6 servings

Ingredients

Potatoes

  • 1.5-2 lbs baby gold potatoes

Dressing and Seasoning

  • ¾ cup sour cream
  • ¼ cup whole milk plain Greek yogurt
  • ½ cup red onion, minced
  • 1 shallot, sliced
  • 1 ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoon apple cider vinegar
  • ⅓ cup fresh chives, chopped

Instructions

  1. Boil the Potatoes: Place the baby gold potatoes in a large pot, cover with cold water plus an extra inch, and add two generous pinches of kosher salt. Bring to a boil and cook for 15-18 minutes until the potatoes are fork-tender. Drain and let the potatoes cool for about 10 minutes.
  2. Slice the Potatoes: Once the potatoes are cool enough to handle, slice them in halves or quarters depending on their size to ensure even coating and easy eating.
  3. Prepare the Dressing: In a large bowl, combine sour cream, Greek yogurt, minced red onion, sliced shallot, onion powder, garlic powder, apple cider vinegar, kosher salt, and black pepper. Mix thoroughly until the dressing is smooth and well blended.
  4. Combine Potatoes and Dressing: Add the sliced potatoes to the bowl with the dressing mixture. Gently mix to coat the potatoes evenly without breaking them apart.
  5. Add Fresh Chives: Stir in the chopped fresh chives carefully to distribute the fresh onion flavor throughout the salad.
  6. Chill and Serve: Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and soak into the potatoes. Serve chilled for best taste.

Notes

  • Use baby gold potatoes for a creamy texture and buttery flavor.
  • Do not overcook potatoes to avoid them becoming mushy; they should be just fork-tender.
  • Greek yogurt adds tang and creaminess without the heaviness of mayonnaise.
  • The salad tastes even better after chilling overnight as flavors deepen.
  • Adjust salt and vinegar to taste according to preference.
  • Fresh chives add a subtle onion flavor and vibrant color.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/sour-cream-and-onion-potato-salad-no-mayo-recipe/