Recipe courtesy of Kardea Brown
Sour Cream and Chive Potato Salad
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- Level: Easy
- Total: 1 hr 40 min (includes chilling time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 494
- Total Fat
- 38 g
- Saturated Fat
- 8 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 131 mg
- Sodium
- 626 mg
This potato salad has not one, not two, but three types of onion, so there is no mistaking the flavor profile! Paired so nicely with fresh dill, Dijon mustard and sour cream of course, this will remind you of your favorite potato chips.
- Level: Easy
- Total: 1 hr 40 min (includes chilling time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 494
- Total Fat
- 38 g
- Saturated Fat
- 8 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 131 mg
- Sodium
- 626 mg
Ingredients
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Directions
- Add the potatoes to a pot and cover with cold water. Season the water with salt and bring to a boil. Let the potatoes boil until fork-tender, about 15 minutes.
- Meanwhile, make the dressing for the potato salad. To a bowl, add the salt, mayonnaise, sour cream, red onion, dill, mustard, pepper, garlic and onion powders, hard-boiled eggs, 3 tablespoons chives and the whites of the scallions . Mix everything together, then add the cooked and drained potatoes to the bowl. Toss together while the potatoes are still warm; this allows the potatoes to soak up all the flavors of the dressing. Cover with plastic wrap and place in the fridge for minimally an hour or up to overnight; the longer it sits the better it tastes.
- Garnish with the scallion greens and the remaining tablespoon chives.
