Sour Cream & Chive Potato Salad is the side dish that transforms any meal into something special. With tender baby gold potatoes coated in a tangy sour cream dressing and fresh chives for a burst of flavor, it’s creamy, bright, and irresistibly fresh.
Potato salad has long been a favorite at summer gatherings, but this version takes it up a notch. Instead of relying solely on mayonnaise, the sour cream base adds a light, velvety tang that perfectly complements the buttery potatoes. The chives and green onions bring a fresh, mild bite that balances the richness, while a hint of lemon juice keeps the flavors lively.
This make-ahead salad is perfect for BBQs, picnics, or weeknight dinners. After a short chill in the fridge, the flavors meld beautifully, making every bite better than the last. Whether served alongside grilled meats, roasted chicken, or veggie skewers, Sour Cream & Chive Potato Salad is sure to earn a place in your summer recipe rotation.
Recipe Yield: 6 servings
INGREDIENTS
2 lb baby gold potatoes, halved
1 tbsp kosher salt (for boiling water)
1 cup sour cream
¼ cup mayonnaise
3 tbsp finely chopped fresh chives
2 tbsp finely chopped green onions
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp garlic powder
½ tsp onion powder
½ tsp kosher salt (for dressing)
¼ tsp freshly ground black pepper
½ cup finely diced celery (optional, for crunch)
INSTRUCTIONS
1. Boil the potatoes:
Place halved baby gold potatoes in a large pot. Cover with cold water, add 1 tbsp kosher salt, and bring to a boil. Reduce heat to a simmer and cook for 12–15 minutes, or until fork-tender. Drain and let cool slightly.
2. Prepare the dressing:
In a large mixing bowl, whisk together sour cream, mayonnaise, chives, green onions, lemon juice, Dijon mustard, garlic powder, onion powder, kosher salt, and black pepper until smooth and well combined.
3. Combine potatoes and dressing:
Gently fold the slightly warm potatoes into the dressing until fully coated. The warmth helps the potatoes absorb the flavors.
4. Chill and serve:
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the salad to fully chill. Garnish with extra chives or green onions before serving.
Helpful Tips to Perfect This Recipe
- Choose the right potatoes: Baby gold or Yukon gold potatoes hold their shape well and provide a creamy, buttery texture that’s perfect for potato salad.
- Mix while warm: Tossing the potatoes in the dressing while they’re still slightly warm enhances flavor absorption and creaminess.
- Make ahead for best flavor: Prepare the salad the day before serving—it will taste even better after the flavors have time to develop overnight.
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