Name: Sour Cream and Onion Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks; 1 tablespoon kosher salt, for the boiling water; 1 cup full-fat sour cream; 1/4 cup mayonnaise; 2 teaspoons Dijon mustard; 1 1/2 teaspoons onion powder; 1 teaspoon garlic powder; 1/2 teaspoon celery seed; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 2 tablespoons pickle juice or white wine vinegar; 1 teaspoon sugar or honey; 4 green onions, thinly sliced (white and green parts); 1/4 cup very finely minced red onion; 2 tablespoons finely chopped fresh dill; 2 tablespoons finely chopped fresh parsley; 2 tablespoons finely chopped fresh chives; 2 ribs celery, finely diced; 1/2 cup finely chopped dill pickles or bread-and-butter pickles; 3 hard-boiled eggs, chopped; 1/4 cup shredded sharp cheddar cheese

Sour Cream and Onion Potato Salad tastes like your favorite sour cream and onion chips met classic picnic potato salad and decided to upgrade the whole cookout. It works for weeknight dinners, potlucks, BBQs, and holidays, and you can finish it in about 45 minutes, including chill time. I grew up in the Midwest with a serious potato salad habit, and this version still makes my inner cookout-loving kid very happy.

Why Sour Cream and Onion Potato Salad Is Worth It

This potato salad packs big flavor with almost zero fuss. Tangy sour cream, a little mayo, green onions, and a hit of onion powder give it that “chip bowl” vibe in salad form.

You can prep it ahead, stash it in the fridge, and pull it out when everyone starts hovering around the food table. It travels well, tastes even better the next day, and works with burgers, grilled chicken, or a simple veggie spread.

“Tastes like sour cream and onion chips turned into the best picnic potato salad ever ★★★★★”

Ingredients You Need

Potatoes

2 ½ pounds Yukon Gold potatoes, scrubbed, cut into 1-inch chunks
- Yukon Golds stay creamy yet hold their shape.
- Use red potatoes if you prefer a firmer, waxier bite.
1 tablespoon kosher salt (for the boiling water)

Sour Cream and Onion Dressing

1 cup full-fat sour cream
- Use light sour cream if you want a lighter version, but avoid fat-free since it turns watery.
¼ cup mayonnaise
- Duke’s or Hellmann’s work great; use avocado oil mayo for a lighter taste.
2 teaspoons Dijon mustard
1 ½ teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon celery seed (optional but classic)
1–1 ½ teaspoons kosher salt, to taste
½ teaspoon freshly ground black pepper
2–3 tablespoons pickle juice or white wine vinegar
- Pickle juice adds a subtle tang and a little nostalgia.
1–2 teaspoons sugar or honey (optional, balances the tang)

Onion & Herb Mix-Ins

4–5 green onions, thinly sliced (white and green parts)
¼ cup very finely minced red onion
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
2–3 tablespoons finely chopped chives (or extra green onion)

Crunchy Add-Ins (Optional but fun)

2 ribs celery, finely diced
½ cup finely chopped dill pickles or bread-and-butter pickles
3 hard-boiled eggs, chopped (classic deli style)
¼ cup shredded sharp cheddar (gives a “loaded baked potato” feel)

Pantry Shortcuts & Sub Swaps

Use onion dip mix:
- Stir 1 packet dry onion soup or onion dip mix into 1 cup sour cream and ¼ cup mayo, then adjust salt.
Use pre-chopped onions and celery from the produce section to save time.
Use dried dill and parsley if needed:
- 1 teaspoon dried dill + 1 teaspoon dried parsley in place of fresh; add more to taste.

Equipment

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl for dressing
Cutting board and sharp knife
Rubber spatula or wooden spoon
Measuring cups and spoons

Quick Tips & substitutions

Salt the potato water generously so the potatoes taste good all the way through.
Cut potatoes into even chunks so they cook at the same rate.
Start potatoes in cold water, then bring to a boil; this keeps the texture creamy.
Drain potatoes well, then spread them on a sheet pan to steam off extra moisture.
Dress potatoes while they still feel warm so they soak up flavor.
Chill at least 30–60 minutes before serving for best texture and taste.
Swap Greek yogurt for half the sour cream if you want extra protein and tang.
Use vegan mayo and a thick unsweetened plant-based yogurt to keep it dairy-free.
Skip eggs and cheese if you want a lighter, more classic version.
Add more onion powder and green onions if you want a stronger sour cream and onion chip vibe.

How to Make Sour Cream and Onion Potato Salad

Step 1: Cook the potatoes

Place the potato chunks in a large pot and cover them with cold water by about 1 inch. Stir in the tablespoon of kosher salt. Bring the pot to a gentle boil over medium-high heat, then lower the heat so the water simmers.

Cook the potatoes until they feel tender when you poke them with a fork, about 10–13 minutes. You want them soft but not falling apart. Drain them in a colander, then spread them on a sheet pan or large plate so steam can escape. Let them cool until just warm, about 10–15 minutes.

Step 2: Mix the sour cream and onion dressing

In a large mixing bowl, stir together sour cream, mayonnaise, Dijon mustard, onion powder, garlic powder, celery seed, salt, and pepper. Add 2 tablespoons pickle juice or vinegar and 1 teaspoon sugar or honey. Whisk until the dressing looks smooth and creamy.

Taste and adjust the seasoning. Add more salt, pepper, onion powder, or pickle juice until it hits that “chip dip” flavor you love. Keep the bowl nearby so you can add potatoes while they still feel slightly warm.

Step 3: Prep the onion and herb mix

Slice the green onions thinly. Mince the red onion very small so it blends into the salad instead of taking over. Chop the dill, parsley, and chives.

If you use celery or pickles, chop them finely as well. You want small pieces so every bite feels balanced. Set everything aside so you can stir it in once you coat the potatoes in dressing.

Step 4: Dress the warm potatoes

Add the warm potatoes to the bowl with the sour cream and onion dressing. Use a rubber spatula to fold the potatoes into the dressing gently. Coat every piece, but keep the chunks mostly intact.

If the salad looks a little thick, splash in another tablespoon of pickle juice or a spoonful of milk to loosen it. Taste again and adjust salt and pepper. At this stage the salad should taste slightly stronger than you want, since chilling will mellow the flavors.

Step 5: Stir in onions, herbs, and extras

Fold in the green onions, red onion, dill, parsley, and chives. Add celery, pickles, chopped eggs, and cheese if you use them. Mix gently so you keep some texture.

Taste one more time, because you know you want to anyway. Add more herbs or onion powder if you want a bolder sour cream and onion flavor. Smooth the top, then cover the bowl.

Step 6: Chill and serve

Chill the salad in the fridge for at least 30 minutes, and up to 24 hours. The potatoes will soak up the dressing and the onion flavor will deepen. Stir again before serving and add a spoonful of sour cream or mayo if it looks a bit dry.

Sprinkle extra green onions, dill, or chives on top for color. Serve cold or at cool room temperature. Watch it disappear faster than the burgers.

Recipe Variations

Gluten-free
- Use gluten-free onion soup mix if you use a packet.
- Check pickle brands for hidden gluten in brines.
Vegan / dairy-free
- Use vegan mayo and a thick plain plant-based yogurt in place of sour cream.
- Skip cheese and eggs and add extra herbs and green onions.
Lighter version
- Use half sour cream and half plain Greek yogurt.
- Cut the mayo in half and thin the dressing with extra pickle juice.
Extra onion lovers
- Add finely minced sweet onion along with the red onion.
- Stir in a spoonful of onion jam for a subtle sweetness.
Loaded baked potato style
- Add shredded cheddar, crumbled cooked bacon, and extra chives.
- Swap some pickle juice for a splash of hot sauce.
Low carb twist
- Use steamed cauliflower florets in place of some or all of the potatoes.
- Keep the same sour cream and onion dressing for familiar flavor.

Ways to Serve Sour Cream and Onion Potato Salad

Pair with grilled chicken, turkey burgers, or veggie burgers.
Serve alongside BBQ pulled chicken or slow cooker shredded beef.
Pack into lunch boxes with sliced cucumbers, cherry tomatoes, and fruit.
Spoon into lettuce cups for a fun picnic-style side.
Serve with sandwiches: BLTs, turkey clubs, or simple ham and cheese.

Storage Success

Store Sour Cream and Onion Potato Salad in an airtight container in the fridge for up to 4 days. Stir before serving, since the dressing can thicken and the potatoes can soak up some moisture. If it looks a little stiff, add a spoonful of sour cream, mayo, or a splash of pickle juice and mix again. Keep it chilled at all times and avoid leaving it at room temperature longer than 2 hours.