Sour Cream Chives Potato Salad Recipes

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SOUR CREAM AND CHIVE POTATO SALAD (WITH DILL!)



Sour Cream and Chive Potato Salad (With Dill!) image

Potato salad is versatile. You can play around with the ingredients, so don't let anything stop you. This is a Party Size recipe, but can be easily halved. I prefer peeled potatoes, but if you prefer unpeeled red potatoes, that's perfectly ok and it sure makes a prettier potato salad!

Provided by Ayah Elisabeth

Categories     Potato

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

5 lbs red potatoes, peeled
4 eggs, hard boiled and diced
4 celery ribs, diced
1 cup red onion, diced
1/3-1/2 cup fresh chives, thinly sliced (one 3/4 oz package)
1/4 cup dill pickles, diced or 1/4 cup dill relish
1 cup mayonnaise
1 cup sour cream
2 teaspoons Dijon mustard
4 teaspoons dried dill or 2 tablespoons fresh dill
1 1/2-2 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Peel and cut potatoes, cut into one-inch pieces and boil for 10-12 minutes. Strain the potatoes in a colander and run cold water over the potatoes to stop the cooking. If you omit this step you will end up with mashed potatoes.
  • Combine sour cream, mayo, and mustard in a medium size bowl.
  • Combine the potatoes and all remaining ingredients in a large bowl, and empty the sour cream mixture into the large bowl and mix well.
  • Cover and refrigerate overnight, if possible.

Nutrition Facts : Calories 432, Fat 18.9, SaturatedFat 6.1, Cholesterol 126, Sodium 801.2, Carbohydrate 56.9, Fiber 5.7, Sugar 6.4, Protein 10.2

RED POTATO SALAD WITH SOUR CREAM AND CHIVES



Red Potato Salad with Sour Cream and Chives image

This is a delicious creamy potato salad recipe. Fresh chives add the perfect touch.

Provided by Jen

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 6

6 large red potatoes
½ cup sour cream
½ cup plain yogurt
¼ cup fresh chives, finely chopped
1 teaspoon salt
ground black pepper to taste

Steps:

  • Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
  • In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 41.2 g, Cholesterol 6.7 mg, Fat 3 g, Fiber 3.6 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 252.3 mg, Sugar 2.6 g

POTATO SALAD WITH CHIVES



Potato Salad with Chives image

This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!

Provided by LYNNHOUSE

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 ¾ pounds new potatoes, halved
1 cup sour cream
½ cup mayonnaise
½ cup chopped fresh chives
salt and freshly ground black pepper to taste
½ cup chopped fresh chives for garnish

Steps:

  • Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
  • In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

Nutrition Facts : Calories 318 calories, Carbohydrate 25.7 g, Cholesterol 23.8 mg, Fat 22.8 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 132.6 mg, Sugar 1.4 g

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 'N' CHIVE POTATOES



Sour Cream 'n' Chive Potatoes image

These rich, creamy mashed potatoes are special enough for company, but my family won't wait for that. So I make them for everyday meals as well. The snipped chives add a nice touch of green to a springtime meal. -Vikki Rebholz, West Chester, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 7

5-1/2 pounds potatoes, peeled and cubed
3 teaspoons salt, divided
1 cup sour cream
1/2 cup milk
1/4 cup butter, cubed
1/4 cup minced chives
1 teaspoon pepper

Steps:

  • Place potatoes in a Dutch oven; cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. Drain well. , In a large bowl, mash the potatoes, sour cream, milk and butter. Add the chives, pepper and remaining salt; mix well.

Nutrition Facts : Calories 201 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 648mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

RED POTATO SALAD WITH SOUR CREAM AND CHIVES RECIPE - (4.4/5)



Red Potato Salad with Sour Cream and Chives Recipe - (4.4/5) image

Provided by Susan52

Number Of Ingredients 6

6 large red potatoes
1/2 cup sour cream
1/2 cup plain yogurt
1/4 cup fresh chives, finely chopped
1 teaspoon salt
ground black pepper to taste

Steps:

  • Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes. In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

SOURED CREAM & CHIVE JACKET POTATOES



Soured cream & chive jacket potatoes image

Try these baked potatoes for lunch, supper or as a side dish at a barbecue. You can turn any leftovers into a potato salad and even the skins can be baked again for a snack

Provided by Tom Kerridge

Categories     Lunch, Side dish

Time 1h30m

Yield Serves 8 (or 4-6 with leftovers)

Number Of Ingredients 5

8 medium baking potatoes
2 tbsp olive oil
300g soured cream
2 shallots , finely chopped
small bunch of chives , chopped

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Prick the potatoes with a fork and toss in the oil and some sea salt. Bake directly on the oven rack for 1 hr 20 mins until soft.
  • Combine the soured cream, shallots, chives and some seasoning. Cut a cross in the top of each jacket and serve with the soured cream mixture.

Nutrition Facts : Calories 291 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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 & CHIVES MASHED POTATOES



Sour Cream & Chives Mashed Potatoes image

This recipe is a family favorite that always stirs up good memories and moments. It's requested for Thanksgiving, Christmas, birthday parties, potlucks and other gatherings. It's simple to make and delicious to eat. If I make it early in the day I finish this dish for about 20 minutes in the oven, but you can use the stovetop to free up oven space for the turkey. -Linda Williams, Florence, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings (0.75 cup each).

Number Of Ingredients 7

5 pounds red potatoes (about 20 medium), peeled and quartered
1 carton (8 ounces) spreadable chive and onion cream cheese
1 cup sour cream
1/2 cup butter, softened
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Drain., In a large bowl, beat cream cheese and sour cream until blended. Add potatoes; beat until light and fluffy. Beat in butter, salt and pepper. Sprinkle with cheese. Let stand, covered, until cheese is melted.

Nutrition Facts :

SOUR CREAM POTATO SALAD - KARTOFFELSALAT MED SURFLøDE



Sour Cream Potato Salad - Kartoffelsalat Med Surfløde image

A well seasoned and interesting potato salad submitted for the 2005 World Tour. Have not tried this yet but welcome your feedback. Note cooking time does not include preparing potatoes.

Provided by justcallmetoni

Categories     Potato

Time 40m

Yield 10 serving(s)

Number Of Ingredients 12

8 cups potatoes, diced
1 cup cucumber, diced
1 tablespoon onion, minced
3/4 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon white pepper
3 eggs, hard boiled (only using yolks for dish)
1 1/2 cups low-fat sour cream or 1 1/2 cups regular sour cream
1 cup low-fat mayonnaise or 1 cup regular mayonnaise
1/4 cup vinegar
1 teaspoon dry mustard
2 tablespoons chopped chives (optional garnish) or 2 tablespoons chopped scallions (optional garnish)

Steps:

  • In a large soup pot add uncooked diced potatoes and water to cover. Bring to boil and cook until potatoes are tender. Drain and rinse potatoes.
  • Combine the cooked potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.
  • To prepare dressing combine hard boiled egg yolks with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.
  • Let stand 15 minutes before serving.
  • Garnish with chives or scallions.

Nutrition Facts : Calories 168, Fat 6, SaturatedFat 3.2, Cholesterol 70, Sodium 276.6, Carbohydrate 23.3, Fiber 2.8, Sugar 1.3, Protein 5.6

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