Description
A creamy and flavorful potato salad with a delightful sour cream and onion twist, perfect for any gathering.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 cup sour cream
- 1/2 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh chives
- 1/4 cup chopped green onions
- 1/4 cup diced celery
Instructions
- Place the halved baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are tender but not mushy. Drain and let cool slightly.
- In a large mixing bowl, combine the sour cream, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
- Add the cooled potatoes to the bowl with the dressing. Gently fold the potatoes into the mixture until they are evenly coated.
- Stir in the chopped chives, green onions, and diced celery. Mix gently to combine.
- Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For added crunch, mix in some diced bell peppers or pickles.
- If you prefer a lighter version, substitute half of the sour cream with additional Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg