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Sour cream and Onion Potato Salad

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: chives, garlic, gluten free, kosher salt, mayonnaise, potato salad, red onion, sour cream, sour cream and onion potato chips, yukon gold potatoes
Servings: 10 people
Author: GFchow @ gfchow.com

Ingredients

  • 2 lb. baby Yukon Gold potatoes (red and/or purple can also be used in combination with the Yukon Golds) left whole
  • 1 cup kosher salt plus more for seasoning (yes, one cup!)
  • ¾ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon onion powder
  • 2 teaspoons Dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 1 garlic clove either grated with a zester or with a garlic press
  • 1 bunch chives finely diced, divided
  • ¼ small red onion thinly sliced through root end to create shallow arcs, then cut off root ends, divided
  • ½ cup sour cream and onion potato chips I use Herr's because they're gluten free

Instructions

  • Place whole potatoes in a large pot, cover with cold water, add 1 cup kosher salt, and bring to a boil over medium-high heat. Once water comes to a boil, reduce heat, adjusting as needed to maintain a simmer, and cook potatoes until fork-tender, 15–20 minutes. Take a measuring cup and scoop out 1/2 cup of the liquid. Drain and set potatoes aside for 10 minutes so they cool a bit.
  • Meanwhile, make the mayo dressing. Combine sour cream, mayonnaise, onion powder, Dijon mustard, garlic, 1/2 of chives and red onion, and black pepper in a large bowl. Reserve remaining chives and onion for serving.
  • Once the potatoes have cooled slightly, smash each potato with your hand or a large knife. Add smashed potatoes to the bowl with the mayo dressing. Toss potatoes with the dressing and ¼ cup potato cooking liquid. Do this while the potatoes are still warm so that they'll better absorb the seasoning and liquid. If the dressing looks a little loose and watery at the beginning don't worry—it will all get absorbed and be nice and creamy. Taste and add more salt if needed and if your dressing looks too thick, add a splash more of the potato cooking liquid.
  • To serve, top potato salad with reserved chives and onion. Don't add the chips to the potato salad until right before serving to avoid the chips from getting soggy. When ready to serve, crumble ½ cup sour cream and onion potato chips on top of the potato salad.

Notes

Make sure your sour cream and onion chips are gluten free.