Sour Cream Potato Salad with Chives

Sour cream potato salad in a white serving bowl, garnished with fresh chives, a black serving spoon to the left, a prep bowl of chopped chives, and fresh chives on a wooden board in the background.

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Sour Cream Potato Salad with Chives

This sour cream potato salad with chives is a creamy summer side made with baby potatoes, hard-cooked eggs, and a light and tangy sour cream and mayo dressing.

Prep Time20

Cook Time20

Chill Time2

Total Time2 40

Course: Sides

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

2 lbs baby yellow potatoes
1/2 cup chopped celery
1/2 cup chopped sweet onion
Salt and freshly ground black pepper
2/3 cup sour cream
3 tablespoons mayonnaise
2 tablespoons milk
1 tablespoon rice wine vinegar
1 teaspoon Dijon-style mustard
3 hard-cooked eggs peeled and diced
2 tablespoons chopped fresh chives

Instructions

Scrub the potatoes and place them in a large saucepan. Cover with cold water by about 1 inch and add 1 teaspoon of salt.
Bring to a boil over medium-high heat and cook for 12 to 15 minutes, until the potatoes are tender when pierced with the tip of a knife. Drain and let cool for about 10 minutes, or until easy to handle.
Cut the potatoes into 1-inch chunks and transfer them to a large mixing bowl. Add the celery and onion, season with 1/2 teaspoon salt and a few grinds of black pepper, and combine gently.
In a separate bowl, whisk together the sour cream, mayonnaise, milk, rice vinegar, and Dijon mustard until smooth.
Pour the dressing over the potato mixture and fold gently to coat. Add the hard-cooked eggs and chives and combine carefully to avoid breaking up the potatoes too much.
Let the potato salad rest for 10 minutes, then taste and adjust the seasoning as needed.
Cover and refrigerate for at least 2 hours before serving.

Notes

Seasoning tip: Taste the potato salad again just before serving as it can sometimes need an extra pinch of salt.

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