I recently fell in love with a take on Sour Cream And Onion Recipes. Picture baby potatoes enveloped in sour cream and Greek yogurt with a hint of Dijon mustard and apple cider vinegar. I relish the bright green notes of green onions paired with aromatic seasonings that yield balance.

Jump to Recipe

I was playing around in my kitchen when I came up with this twist on classic potato salad that really surprised me. The Sour Cream And Onion Potato Salad is simple yet packed full of tangy and creamy flavors.

I start with 2 lb baby potatoes halved or quartered if theyre a bit large, then mix them with 1 cup sour cream and 1/2 cup plain Greek yogurt. To add a punch, I stir in 2 green onions, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar.

A pinch of onion powder, garlic powder, salt, and freshly ground black pepper ties everything together perfectly. Sometimes I like to think of it as a remix of my favorite potato recipes with sour cream, and the creamy onion twist is just irresistible.

It’s a fresh take on a cold potatoes dish that will have you coming back for more.

Why I Like this Recipe

1. I love how simple it is to make this dish – it doesn’t take forever and it comes together even on my busiest days.
2. I really dig the balance of flavors – the tang from the sour cream and Greek yogurt mixed with the kick of Dijon mustard and apple cider vinegar hits just right.
3. I like how the baby potatoes absorb all that creamy, zesty sauce; every bite is full of flavor and texture, making it super satisfying.
4. I appreciate that it’s a dish you can easily chill and let the flavors meld, which makes it taste even more amazing the next day.

Ingredients

Print Recipe (No Advertisments)

Baby potatoes are rich in carbs that provide energy and fiber for a healthy gut.
Sour cream gives a smooth tangy taste that’s creamy and helps balance the flavors.
Plain Greek yogurt is high in protein and adds a cool, slightly sour twist.
Green onions bring a fresh crunch and a mild bite that lifts the salad.
Dijon mustard supplies a zesty spark while apple cider vinegar brings a sharp sour note.

Ingredient Quantities

2 lb baby potatoes, halved or quartered if theyre a bit large

1 cup sour cream

1/2 cup plain Greek yogurt

2 green onions, thinly sliced (white and green parts)

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tsp onion powder

1/2 tsp garlic powder

Salt, to taste

Freshly ground black pepper, to taste

How to Make this

Print Recipe (No Advertisments)

1. Rinse the 2 lb baby potatoes and cut them in half or quarters depending on their size. Place them in a large pot, cover them with water and add a pinch of salt.

2. Bring the water to a boil and let the potatoes cook for about 10-15 minutes until they are fork tender.

3. While the potatoes are boiling, take a bowl and mix together 1 cup of sour cream, 1/2 cup plain Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp onion powder, 1/2 tsp garlic powder, and a good pinch of salt and pepper.

4. Once the potatoes are done, drain them and let them cool for a few minutes so they arent too hot.

5. Place the slightly-warm potatoes in a large mixing bowl and add the sour cream mixture to them.

6. Toss everything together gently so that the potatoes are well coated in the creamy mixture.

7. Stir in the 2 thinly sliced green onions, making sure both the white and green parts are well distributed.

8. Taste the salad and add extra salt or pepper if needed.

9. Cover the bowl and chill the potato salad in the fridge for at least 30 minutes to let the flavors meld.

10. Serve cold and enjoy your tangy, creamy, and oniony baby potatoes!

Equipment Needed

1. Large pot for boiling the baby potatoes
2. Colander or strainer for draining the potatoes
3. Cutting board for prepping the potatoes and green onions
4. Chef’s knife for slicing the ingredients
5. Two mixing bowls; one for the creamy dressing and another for tossing the potatoes
6. Measuring cups and spoons to portion out sour cream, yogurt, and spices
7. A spoon or spatula to mix and toss the salad
8. Refrigerator for chilling the potato salad

FAQ

Q: Can i substitute regular yogurt for the Greek yogurt?

A: Yes, you can use regular plain yogurt but it might be a bit runnier so you may need to drain it a little.

Q: How do i know when the potatoes are done?

A: The potatoes should be tender when pierced with a fork, it usually takes about 15-20 mins.

Q: Should i chill the potato salad before serving?

A: Definitely yes, letting it chill for at least an hour makes the flavors mix together better.

Q: Can i use a different kind of mustard?

A: Sure, you can try a whole grain or even a spicy mustard, just keep in mind it will change the flavor a bit.

Q: How long can i store leftovers?

A: You can keep it in the fridge for 3 up to 4 days, just make sure to cover it tightly.

Sour Cream And Onion Potato Salad {No Mayo} {No Mayo} Recipe Substitutions and Variations

If you can’t get baby potatoes, try using red potatoes or Yukon Golds – they’ll work pretty good too.
If you dont have sour cream, mix full fat plain yogurt with a little lemon juice to get that tangy flavor.
If dijon mustard is hard to find, yellow mustard is a decent substitute that still gives some kick.
If you’re out of apple cider vinegar, lemon juice makes a similar tangy hit without much fuss.
If you don’t have onion powder, finely mince some fresh onions. It might add a bit more moisture, but it’s a solid swap.

Pro Tips

1. Try to cut the potatoes into even sizes so they cook at the same rate, if some pieces are too big they might end up mushy, and the smaller ones may overcook.
2. Let the potatoes cool down a bit before mixing in the creamy dressing so you dont end up with clumpy texture and the sour cream doesnt get curdled.
3. For extra flavor, toss in some chopped fresh herbs like parsley or dill right before serving, it really boosts the taste.
4. Chill the salad in the fridge a little longer if you have time since letting the flavors meld makes a big difference in the final taste.

Sour Cream And Onion Potato Salad {No Mayo} {No Mayo} Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

210

kcal

Equipment: 1. Large pot for boiling the baby potatoes
2. Colander or strainer for draining the potatoes
3. Cutting board for prepping the potatoes and green onions
4. Chef’s knife for slicing the ingredients
5. Two mixing bowls; one for the creamy dressing and another for tossing the potatoes
6. Measuring cups and spoons to portion out sour cream, yogurt, and spices
7. A spoon or spatula to mix and toss the salad
8. Refrigerator for chilling the potato salad

Ingredients

2 lb baby potatoes, halved or quartered if theyre a bit large
1 cup sour cream
1/2 cup plain Greek yogurt
2 green onions, thinly sliced (white and green parts)
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp onion powder
1/2 tsp garlic powder
Salt, to taste
Freshly ground black pepper, to taste

Directions

Rinse the 2 lb baby potatoes and cut them in half or quarters depending on their size. Place them in a large pot, cover them with water and add a pinch of salt.
Bring the water to a boil and let the potatoes cook for about 10-15 minutes until they are fork tender.
While the potatoes are boiling, take a bowl and mix together 1 cup of sour cream, 1/2 cup plain Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp onion powder, 1/2 tsp garlic powder, and a good pinch of salt and pepper.
Once the potatoes are done, drain them and let them cool for a few minutes so they arent too hot.
Place the slightly-warm potatoes in a large mixing bowl and add the sour cream mixture to them.
Toss everything together gently so that the potatoes are well coated in the creamy mixture.
Stir in the 2 thinly sliced green onions, making sure both the white and green parts are well distributed.
Taste the salad and add extra salt or pepper if needed.
Cover the bowl and chill the potato salad in the fridge for at least 30 minutes to let the flavors meld.
Serve cold and enjoy your tangy, creamy, and oniony baby potatoes!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.