Name: Sour Cream and Onion Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks; 1 to 2 tablespoons kosher salt, for the cooking water; 1 cup full-fat sour cream; 1/2 cup mayonnaise; 1 packet dry onion soup mix (about 1 ounce); 4 green onions, thinly sliced (white and green parts); 1/4 cup very finely minced red onion; 2 ribs celery, finely diced; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh chives; 2 tablespoons dill pickle juice or white vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 3 hard-boiled eggs, chopped; 1/2 cup shredded sharp cheddar cheese; 1/4 cup cooked crumbled bacon, cooled

Sour Cream and Onion Potato Salad tastes like your favorite sour cream and onion chips met classic picnic potato salad and decided to upgrade the party. It works for weeknight dinners, potlucks, and cookouts, and you can finish it in about 45 minutes, including chill time. I grew up in a Midwest family that judged every gathering by the potato salad, so I take this version very seriously.

Why You Should Try This Sour Cream and Onion Potato Salad

This Sour Cream and Onion Potato Salad packs cool, tangy flavor with a creamy texture and a little crunch from green onions and celery. It tastes familiar and nostalgic, yet it feels fresher and brighter than heavy mayo-only versions.

The recipe uses simple ingredients, mostly pantry and fridge staples, and you can prep it ahead for stress-free entertaining. It travels well, holds up on a buffet, and disappears faster than anything else on the table.

“This tastes like the best sour cream and onion chip in potato salad form, and I scraped my plate clean. ★★★★★”

Ingredients You’ll Need

Potatoes

3 pounds Yukon Gold potatoes, scrubbed, cut into 1-inch chunks
- Yukon Golds hold their shape and stay creamy inside.
- Use red potatoes as a swap if you prefer a firmer texture.
- Avoid very starchy russets, since they break down too much in salads.

Sour Cream and Mayo Base

1 cup full-fat sour cream
- Use full-fat for the best flavor and texture.
- Greek yogurt can replace up to half the sour cream if you want a lighter version.
1/2 cup mayonnaise
- Use a brand you like the taste of, since it affects the final flavor.
- Avocado oil mayo or olive oil mayo both work nicely.

Onion Flavor

1 packet (about 1 ounce) dry onion soup mix
- This shortcut adds concentrated onion, garlic, and savory flavor.
- Use your favorite brand; Lipton-style mixes work great.
4 green onions, thinly sliced (white and green parts)
1/4 cup very finely minced red onion
- Red onion adds a little bite and color.
- Soak it in cold water for 5 minutes if you want a milder taste.

Crunch & Freshness

2 ribs celery, finely diced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives (optional but tasty)

Seasoning & Tang

2 tablespoons dill pickle juice or white vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Optional Add-ins

3 hard-boiled eggs, chopped, for extra richness
1/2 cup shredded sharp cheddar cheese, for a loaded-baked-potato vibe
1/4 cup cooked, crumbled bacon, cooled, for smoky flavor

Equipment

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl or measuring cup for dressing
Rubber spatula or large spoon
Sharp knife and cutting board

Tips & Tricks

Salt the cooking water generously so the potatoes taste seasoned all the way through.
Cut potatoes into equal-size chunks so they cook at the same rate.
Cook potatoes until just fork tender; stop before they fall apart.
Drain potatoes well, then spread them on a sheet pan to steam off extra moisture.
Toss warm potatoes with pickle juice or vinegar so they soak up more flavor.
Chill the salad at least 30 to 60 minutes before serving so the flavors meld.
Taste again right before serving and adjust salt, pepper, or acidity.
Stir gently to avoid smashing the potatoes into mashed potato salad.
Add crunchy ingredients like celery and green onions after the potatoes cool slightly so they stay crisp.
Keep the salad cold at gatherings by nesting the serving bowl in a larger bowl with ice.

How to Make Sour Cream and Onion Potato Salad

Step 1: Prep and Cook the Potatoes

Scrub the potatoes and cut them into 1-inch chunks, keeping the pieces as uniform as possible.
Place the potatoes in a large pot and cover them with cold water by about 1 inch.
Add 1 to 2 tablespoons of kosher salt to the water and stir.
Bring the pot to a gentle boil over medium-high heat, then lower to a simmer.
Cook the potatoes for 10 to 15 minutes, until a fork slides in easily but the pieces still hold their shape.

Step 2: Drain and Season the Potatoes

Drain the potatoes in a colander.
Spread the hot potatoes on a sheet pan or in a wide dish so steam can escape.
Drizzle the warm potatoes with the pickle juice or vinegar.
Gently toss with a spatula so the potatoes soak up the tangy liquid.
Let the potatoes cool until just warm, about 10 to 15 minutes.

Step 3: Mix the Sour Cream and Onion Dressing

In a large mixing bowl, add sour cream, mayonnaise, onion soup mix, Dijon mustard, garlic powder, onion powder, salt, and pepper.
Whisk until the mixture looks smooth and creamy.
Taste a small spoonful and adjust seasoning, adding more pepper or a pinch of salt if needed.
If the dressing seems very thick, stir in 1 to 2 tablespoons of milk or water to loosen it slightly.

Step 4: Combine Potatoes and Dressing

Add the slightly warm potatoes to the bowl with the dressing.
Use a rubber spatula to fold the potatoes into the dressing, coating every piece.
Stir gently so the potatoes stay chunky and do not turn into mashed potatoes.
Let the mixture sit for 5 minutes so the potatoes absorb some of the dressing.

Step 5: Add Onions, Crunch, and Herbs

Add celery, green onions, minced red onion, parsley, and chives to the bowl.
Fold everything together until the vegetables and herbs spread evenly through the salad.
If you use hard-boiled eggs, cheese, or bacon, add them now and stir gently.
Taste again and adjust salt, pepper, or a splash more pickle juice if you want extra tang.

Step 6: Chill and Serve

Cover the bowl tightly with plastic wrap or a lid.
Chill the potato salad in the fridge for at least 30 minutes, and up to 24 hours.
Before serving, give it a gentle stir and check the texture.
If it thickened a lot in the fridge, loosen it with a spoonful of sour cream or a splash of milk.
Garnish with extra sliced green onions or chives on top for a fresh look.

What to Serve with Sour Cream and Onion Potato Salad

Serve this Sour Cream and Onion Potato Salad with grilled chicken, burgers, or hot dogs for a classic cookout plate. It also pairs nicely with baked salmon, roasted vegetables, or a simple green salad for a lighter meal. Add it to a picnic spread with fruit salad, corn on the cob, and sliced watermelon. I also enjoy a scoop next to a rotisserie chicken and some steamed green beans when I want an easy weeknight dinner.

Storage Success

Store leftover Sour Cream and Onion Potato Salad in an airtight container in the fridge for up to 3 to 4 days.
Stir before serving leftovers, since some dressing may settle at the bottom.
Avoid freezing this salad, since sour cream and mayo separate and turn grainy after thawing.
Serve leftovers cold or let them sit at room temperature for 10 to 15 minutes to take the chill off, but keep the total time out of the fridge under 2 hours.