Sour Cream and Onion Potato Salad
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 274
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 18
- Sodium
- 404
- Total: 30 min
- Active: 20 min
Ingredients
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
Directions
- 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.
Cook’s Note
How to cook potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook over medium-high heat until the potatoes are easily punctured when a paring knife is inserted, for 20 to 30 minutes. Drain the potatoes, cut in quarters and set aside.