Sour Cream And Onion Potato Salad Food

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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 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 POTATO SALAD



Sour Cream Potato Salad image

A delicious twist on an old favorite. Cooking time is standing time. From the Wisconsin Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups potatoes, cooked and diced (leftover boiled potatoes is fine)
1/2 cup cucumber, peeled and diced
1 tablespoon onion, minced
3/4 teaspoon celery seed
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 eggs, hard cooked and peeled
1 1/2 cups sour cream
1/2 cup mayonnaise (use a good quality, such as Hellmann's)
1/4 cup vinegar
1 teaspoon prepared mustard
salad greens, for garnish

Steps:

  • Combine potatoes, cucumber, onion, celery seed, salt and pepper; toss together lightly.
  • Separate yolks from whites of eggs; dice whites and add to potato mixture.
  • Mash yolks and combine with sour cream, mayonnaise, vinegar and mustard.
  • Add to potatoes and toss together lightly.
  • Allow to stand for 15 minutes before serving.
  • Garnish with salad greens.

Nutrition Facts : Calories 239.2, Fat 16, SaturatedFat 7, Cholesterol 102.1, Sodium 601.7, Carbohydrate 19.2, Fiber 1.8, Sugar 1.9, Protein 5.5

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.

SOUR CREAM DILL POTATO SALAD



Sour Cream Dill Potato Salad image

Quick summer salad, but I make it all year around. I reduce the fat content by using all reduced calorie product.

Provided by School Chef

Categories     Low Protein

Time 45m

Yield 10 serving(s)

Number Of Ingredients 8

2 lbs red potatoes
1/2 cup red onion, diced
1 cup sour cream
1 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon dill
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Wash potatoes.
  • Boil till tender.
  • Let chill slightly.
  • Slice or quarter put in bowl.
  • Blend together all other ingredients.
  • Pour dressing over potatoes.
  • Chill.

Nutrition Facts : Calories 210.1, Fat 12.8, SaturatedFat 4.2, Cholesterol 16.2, Sodium 417.6, Carbohydrate 21.9, Fiber 1.7, Sugar 2.8, Protein 2.7

POTATO SALAD WITH SOUR CREAM AND BACON



Potato Salad With Sour Cream and Bacon image

Mom always added sour cream, bacon and bacon drippings to her potato salad and folks loved it. I've dressed it up a little, adding celery, different spices and more eggs than she did. Mom, of course, never measured. In order to post I measured all the ingredients and must say I have given mom a run for her money. Hope you enjoy.

Provided by Suzie

Categories     Potluck

Time 2h

Yield 16 serving(s)

Number Of Ingredients 13

3 lbs red potatoes, cut and quartered
10 eggs
1/2 lb low sodium bacon
1/2 cup sour cream
2 cups mayonnaise
3/4 cup diced onion
1 cup thinly sliced celery
2 tablespoons bacon drippings
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon leaves
1/2 teaspoon pepper
1/4 teaspoon dried dill weed
1/4 teaspoon salt

Steps:

  • Boil potatoes with skins on until almost fork tender yet somewhat firm. Drain, cool, and cut into small chunks. Set aside.
  • Hard boil eggs; cool. Chop nine; leave one whole. Set aside.
  • Fry bacon until crisp; drain on paper towel; crumble and set aside.
  • In large bowl add potatoes, chopped eggs, bacon, celery, onion, and bacon drippings.
  • Add sour cream, mayonnaise, and spices.
  • Gently fold mixture together being careful not to mash potatoes.
  • Top with one sliced egg and sprinkle with paprika. Cover tightly and refrigerate.
  • NOTE: Prep time includes cooking time.

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