Sour Cream And Onion Potato Salad Recipes

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SOUR CREAM AND ONION POTATO SALAD



Sour Cream and Onion Potato Salad image

Provided by Elena Besser

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds baby Yukon gold potatoes, boiled in salted water, then quartered
2 bunches scallions
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 garlic clove
2 tablespoons canola oil, plus up to 1 tablespoon more, if needed
1 lemon
1 cup sour cream
1 bunch chives, chopped
2 tablespoons white wine vinegar
1/4 cup Parmesan cheese, grated

Steps:

  • In a wide skillet, add the scallions, drizzle with 2 tablespoons of the olive oil, sprinkle with salt and cook over high heat on each side until charred and soft, about 2 minutes on each side.
  • Chop the cooked scallions and place them in a medium bowl. Grate the clove of garlic over the scallions. The heat from the scallions will mellow out the garlic.
  • Heat a large skillet over medium heat. Add the canola oil and when it shimmers, add the quartered potatoes, season with salt and pepper, and cook, tossing the potatoes every 2 minutes to make sure they brown on all sides, for 7 to 10 minutes total.
  • While the potatoes are browning, remove the rind of the lemon with a vegetable peeler, making sure to leave out the white pith of the lemon peel. Finely mince the lemon zest and reserve for garnish.
  • Combine 3/4 cup of the sour cream, the juice of the lemon and half of the chopped bunch of chives in a small bowl.
  • For the dressing, combine the remaining 1/4 cup of the sour cream with the white wine vinegar and charred-scallion-and-garlic mixture in a large bowl. Season with salt and pepper and stream in 1/4 cup of the olive oil, whisking continuously to create a creamy relish-like dressing.
  • Add the crispy potatoes to the dressing and toss to coat.
  • Spread the lemony sour-cream-and-chives mixture on a large plate, place the dressed potatoes on top and garnish with the remaining half bunch of chopped chives and the lemon zest and Parmesan cheese.
  • Enjoy.

SOUR CREAM AND ONION POTATO SALAD



Sour Cream and Onion Potato Salad image

Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."

Provided by Molly Baz

Categories     Bon Appétit     Side     Picnic     Summer     Potluck     Potato Salad     Potato     Sour Cream     Onion     Chive     Mayonnaise     Mustard     Vegetarian     Soy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kid-Friendly     Quick & Easy

Yield 4 servings

Number Of Ingredients 11

2 lb. baby Yukon Gold potatoes
1 cup kosher salt, plus more
¾ cup sour cream
¼ cup mayonnaise
1 Tbsp. onion powder
2 tsp. Dijon mustard
1 tsp. freshly ground black pepper
1 garlic clove, finely grated
1 bunch chives, thinly sliced, divided
¼ small red onion, very thinly sliced through root end
½ cup sour cream and onion potato chips

Steps:

  • Place potatoes in a large pot and pour in 3 qt. water to cover. Add 1 cup salt and bring water to a boil over medium-high heat. (Yes, this is a lot of salt, but it's the right amount to ensure potatoes are seasoned through and through.) Reduce heat and simmer, adjusting heat as needed, until potatoes until fork-tender, 15-20 minutes. Scoop out ½ cup potato cooking liquid and set aside. Drain potatoes in a colander and let sit until cool enough to handle, about 10 minutes.
  • Meanwhile, combine sour cream, mayonnaise, onion powder, mustard, and pepper in a large bowl and mix well to combine. Add garlic and half of chives and mix just to incorporate.
  • Place red onion in a fine-mesh sieve and rinse for several seconds to take away some of its raw bite. Pat dry with paper towels. Mix half of onion into dressing; set aside remaining onion for serving.
  • Working one at a time, set potatoes on a flat surface and crush slightly with the palm of your hand. Add to bowl with dressing along with ¼ cup potato cooking liquid. Do this while the potatoes are still warm so that they can absorb all of the seasoning. Don't worry if the dressing looks a little loose and watery at the beginning-it will all get absorbed and become creamier as it sits. Taste and season with more salt or, if your dressing looks too thick, a splash of potato cooking liquid.
  • Top potatoes with remaining chives and reserved onion and crumble potato chips over.

SOUR CREAM POTATO SALAD



Sour Cream Potato Salad image

Italian dressing and horseradish make this creamy potato salad different from most, plus those ingredients really add some zip! It's perfect for picnics or potlucks.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 pounds medium red potatoes
1/2 cup Italian salad dressing
4 hard-boiled large eggs
3/4 cup sliced celery
1/3 cup thinly sliced green onions
1 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons prepared horseradish
1-1/2 teaspoons prepared mustard
1-1/2 teaspoons celery seed
3/4 teaspoon salt

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours., Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions. , In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 410 calories, Fat 33g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 694mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

YOGURT AND SOUR CREAM POTATO SALAD



Yogurt and Sour Cream Potato Salad image

I developed this recipe when a good friend with a history of severe heart problems needed something with less fat than traditional recipes. He loves this salad and requests it frequently. I'm sure that there are similar recipes but I couldn't find one on Zaar exactly like this.

Provided by Gwanny Hill

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb small red potato, cooked and quartered
3/4 cup chopped celery (Omit celery if on low sodium diet) (optional)
2 bunches green onions, chopped,using some of green part
1/2 cup plain fat-free yogurt
1/2 cup sour cream (regular, not fat-free)
1/2 cup mayonnaise (regular, not fat-free)
salt, to taste
pepper, to taste
1/2 teaspoon dried dill weed

Steps:

  • Scrup potatoes, quarter and boil gently until tender, leaving skins on.
  • Drain and pour into a bowl with cover.
  • Chop celery (if using) and green onions and add to potatoes, stirring gently so as to leave potato quarters intact.
  • Mix together in a small bowl, equal parts of yogurt, sour cream and mayonnaise--approximately 1/2 cup of each--along with salt, pepper and dill weed.
  • Pour over potatoes, stir gently, cover and chill until ready to serve.
  • Stir gently again, before serving, in order to thorougly coat potatoes with yogurt mixture.
  • NOTE: Use additional yogurt mixture if salad seems too dry.

Nutrition Facts : Calories 150.1, Fat 8.1, SaturatedFat 2.6, Cholesterol 10.4, Sodium 132.2, Carbohydrate 17.4, Fiber 2, Sugar 3.3, Protein 3.2

POTATO SALAD WITH SOUR CREAM



Potato Salad with Sour Cream image

I'm a big fan of potato salad but don't really care for heavy mayonnaise dressings. A sour cream dressing turns a classic recipe into a dish my family and I really enjoy.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 13

6 cups diced cooked potatoes
1 cup chopped celery
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped green pepper
1/4 cup sliced green onions
6 hard-boiled large eggs
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon prepared mustard
4 teaspoons white vinegar
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon celery seed, optional

Steps:

  • In a large bowl, combine the first five ingredients. Remove egg yolks from whites. Chop whites and add to potato mixture; toss lightly. , Mash yolks with sour cream, mayonnaise, mustard, vinegar, salt, pepper and celery seed if desired. Fold in potato mixture. Refrigerate for at least 6 hours.

Nutrition Facts : Calories 263 calories, Fat 16g fat (5g saturated fat), Cholesterol 147mg cholesterol, Sodium 495mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

BEST CLASSIC POTATO SALAD



Best Classic Potato Salad image

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 13

5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Steps:

  • Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
  • Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
  • Peel and chop eggs and set aside.
  • Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
  • Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g

CREAMY SOUR CREAM POTATO SALAD



Creamy Sour Cream Potato Salad image

A recipe from an old Australian Women's Weekly Cookbook. The french dressing and the sour cream put a nice tang to this version of potato salad. I have included the 1 hour resting time for the potatoes in the cooking time.

Provided by Chrissyo

Categories     Potato

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs potatoes
3/4 cup French dressing
3/4 cup sliced celery
2 chopped green onions
1 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons prepared mustard
3/4 cup diced deseeded cucumber (scoop out the seeds in the cucumber with a spoon)

Steps:

  • If using old potatoes, peel and cook until tender but still firm; if using new potatoes, cook in their jackets until tender but still firm.
  • You can either leave the skin (jackets) on the new potatoes or peel the skin off the new potates when cooked, if desired.
  • I prefer to leave the skin (jackets) on the new potatoes.
  • Slice potatoes into large dice while still warm.
  • Put the warm potatoes into a bowl, pour the french dressing immediately over the warm potatoes, toss gently to coat each potato piece with the dressing.
  • Let stand for 1 hour.
  • Add celery and shallots.
  • Combine mayonnaise, sour cream, and mustard, blend well.
  • Mix gently into potato mixture.
  • Salt to taste and then refrigerate.
  • Just before serving, mix in the diced deseeded cucumber.

CHEESY POTATO SALAD



Cheesy Potato Salad image

This is a different type of potato salad, made with Cheddar cheese, bacon, green onions and sour cream, It's not your grandma's potato salad!

Provided by KENNEDY5976

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7

2 ½ pounds red potatoes, cubed
1 cup sour cream
½ cup mayonnaise
¼ cup white sugar
½ bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits

Steps:

  • Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  • In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 46.5 g, Cholesterol 48.8 mg, Fat 30.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 12.2 g, Sodium 313.7 mg, Sugar 10.8 g

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From yummly.com


SOUR CREAM AND BACON POTATO SALAD - CREATIVE CULINARY
2015-06-25 Mash egg yolks finely with a fork in a medium size bowl. Make the dressing by combining the yolks with the mayonnaise, sour cream and Dijon mustard; mix with a whisk and season with salt and pepper. Add dressing, chopped egg whites, bacon and green onion to potatoes and mix gently. Taste and adjust seasoning with salt and pepper if necessary.
From creative-culinary.com


SOUR CREAM AND BACON POTATO SALAD - SPICY SOUTHERN KITCHEN
2021-06-28 Drain well. Let cool some and then peel the skins off. Dice potatoes into bite-sized pieces. In a large bowl, whisk together sour cream, mayonnaise, vinegar, sugar, salt, garlic powder, and white pepper. Add potatoes, bacon, green onion, and parsley. Stir to mix. Refrigerate for at least 1 hour before serving.
From spicysouthernkitchen.com


POTATO SALAD WITH MAYO AND SOUR CREAM - TAKEOUTFOOD.BEST
2022-05-31 The way to make the very best cucumber salad with a candy and tangy dressing fabricated from vinegar, just a little little bit of sugar, and Dijon mustard.Soar to the Tangy Cucumber Salad Recipe or learn on to see how we make it.. Simpler salads: We love this inexperienced bean salad with crispy shallots or this creamy cucumber salad with dill! …
From takeoutfood.best


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