The Creamiest Sour Cream and Onion Potato Salad

Potato salad always seems to show up at family BBQs and summer get-togethers, but I don’t always love the really heavy mayo-based versions. They definitely have their place but they can feel a bit much on hot days, and half the time they end up sitting untouched while everyone reaches for the burgers instead.

I’ve mentioned before that I love anything with sour cream. It make this potato salad feel that bit fresher. It also has all those flavors people already love from a loaded baked potato, creamy sour cream, cheese, and onions, but in an easy side dish that works really well for cookouts, potlucks, or just throwing together with grilled chicken on a warm evening.

This is also a pretty budget-friendly recipe and I’m always down for that. Potatoes are one of those things I nearly always have in the kitchen, and this is an easy way to turn them into something that feels a bit more special without spending loads. In my house, anything involving potatoes tends to disappear pretty quickly, and this one definitely gets requested again.

Ingredients

• Baby gold potatoes: I like using baby gold potatoes because they stay nice and creamy once cooked, and there’s no need to peel them which saves time.
• Plain Greek yogurt: This helps lighten things up a little while still keeping the dressing creamy. You can use all sour cream if that’s what you have.
• Sour cream: This is what gives the potato salad that creamy tangy flavor that makes it feel a little fresher than a traditional mayo-heavy version.
• Onion powder: Adds plenty of onion flavor throughout the dressing without making it overpowering.
• Salt: Potatoes need proper seasoning, so don’t skip this or the salad can taste a little flat.
• Black pepper: Adds a little warmth and balances out the creamy dressing.
• Apple cider vinegar: This gives the dressing a bit of brightness and stops it from feeling too heavy.
• Shallot: Shallots have a milder flavor than regular onions, which works really well in potato salad.
• Red onion: Adds a little crunch and color. If you prefer a milder flavor, you can soak it in cold water for a few minutes first.
• Fresh chives: These add that classic sour cream and onion flavor and make the whole dish taste really fresh.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Add the sliced potatoes to a medium saucepan and cover with cold water. Bring to a boil, then cook for about 15 minutes until fork tender. Drain well and set aside to cool completely, around 15–20 minutes.

Step 2: In a small bowl, combine the Greek yogurt, sour cream, onion powder, salt, pepper, apple cider vinegar, shallot, and red onion. Stir until everything is well mixed.

Step 3: Transfer the cooled potatoes to a large mixing bowl. Pour the dressing over the top and gently toss until the potatoes are evenly coated. Stir in half of the chives.

Step 4: Sprinkle the remaining chives over the top. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes before serving.

What to Serve with Sour Cream and Onion Potato Salad

• Burgers: This is probably what we serve it with most often during the summer. It goes really well with homemade burgers, cheeseburgers, or even basic frozen burgers on busy nights.
• Grilled chicken: If we’re trying to keep dinner easy, I’ll often throw some chicken on the grill and serve this on the side with a fresh salad.
• Hot dogs: A really easy option for BBQs, especially if kids are involved. Hot dogs and potato salad always feel like a classic summer meal.
• Pulled pork sandwiches: The creamy potato salad works really well with smoky pulled pork, especially if you’re feeding a whole bunch of people.
• Steak: If you’re doing grilled steak or even just pan-fried steak at home, this makes an easy side that feels a little more interesting than fries.
• BBQ chicken drumsticks: This is such an easy family dinner option and the cool creamy potato salad balances out sticky barbecue sauce really well.
• Sandwiches for an easy lunch: Leftover potato salad works really well with deli sandwiches, wraps, or even simple ham sandwiches the next day.
• Other cookout sides: If you’re hosting, serve it alongside corn on the cob, pasta salad, baked beans, or fresh fruit for an easy summer spread.

Storing

Sour cream and onion potato salad is definitely best kept in the fridge. Once it’s made, transfer any leftovers to an airtight container and refrigerate them as soon as possible, especially if it’s been sitting out at a BBQ or picnic for a while. I usually try not to leave it out for more than a couple of hours on hot days.

It should keep well in the fridge for around 3 days. In fact, I actually think it tastes even better the next day once the flavors have had a little more time to come together.

I wouldn’t recommend freezing this one. The sour cream dressing can separate once it thaws, and the potatoes tend to go a bit watery and grainy, which really changes the texture. This is definitely one of those recipes that’s best enjoyed fresh from the fridge.

Variations & Substitutions

• If you don’t have baby gold potatoes, red potatoes work really well too. I’d stick with waxy potatoes if possible because they hold their shape better once cooked.
• You can swap the Greek yogurt for extra sour cream if you want an even richer dressing. I’ve done this when I’ve run out of yogurt and it still tastes great.
• If raw onion feels a little too strong for you, try soaking the diced red onion in cold water for 10 minutes before adding it to the salad. It takes away some of that sharpness.
• Add crispy bacon if you want more of that loaded baked potato feel. It makes it feel a little more indulgent and always goes down well with my kids who LOVE bacon.
• Shredded cheddar works really well mixed through if you want to lean into the loaded potato flavor even more.
• Fresh green onions can be used instead of chives if that’s what you already have in the fridge.
• If you like a little extra tang, add a spoonful of Dijon mustard to the dressing.
• For a little more crunch, chopped celery can be a good addition, especially if you like a more traditional potato salad texture.

FAQs

Can I make sour cream and onion potato salad ahead of time?

Yes, and I actually think it tastes better if you make it a few hours ahead. It gives the potatoes time to soak up all that creamy dressing and lets the flavors come together properly. Just keep it covered in the fridge until you’re ready to serve.

What potatoes are best for potato salad?

I like using baby gold potatoes because they stay creamy and hold their shape well after boiling. Red potatoes also work well. I’d avoid really starchy potatoes like russets because they can fall apart too easily.

Can I use mayonnaise instead of sour cream?

You can if that’s what you have on hand, but it will completely change the flavor. This recipe is meant to be lighter and tangier than traditional potato salad, which is why I prefer sour cream.

How long does sour cream potato salad last in the fridge?

It should keep well for around 3 days if stored in an airtight container in the fridge. If it’s been left sitting out at a BBQ for hours, I’d play it safe and throw out any leftovers.

Can I add bacon to this potato salad?

Absolutely. Bacon works really well here and gives it even more of that loaded baked potato flavor. I usually add it if I’m making this for a cookout or family gathering.

Do you serve sour cream potato salad warm or cold?

I prefer serving it chilled or slightly cool from the fridge. It’s especially good on warm summer days alongside grilled meats and BBQ food.

Can I make this potato salad without Greek yogurt?

Yes, you can just replace the Greek yogurt with extra sour cream if needed. I use Greek yogurt to lighten it up a little, but both options work well.