Tangy Sour Cream and Chive Potato Salad
A refreshing potato salad with a creamy, tangy sour cream dressing brightened by fresh chives and a splash of lemon juice. This american-inspired salads ready in about 30 minutes pairs small red potatoes, sour cream, mayonnaise into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs small red potatoes
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp fresh lemon juice
- 3 tbsp fresh chives, chopped
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Wash and quarter 2 lbs small red potatoes. Place them in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Reduce to medium heat and simmer for 15-18 minutes until potatoes are tender when pierced with a fork.
- Step 2: Drain the potatoes and transfer to a large bowl. Let cool to room temperature, about 20 minutes.
- Step 3: In a separate bowl, whisk together 1 cup sour cream, 1/4 cup mayonnaise, 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper until smooth.
- Step 4: Gently fold the sour cream dressing and 3 tbsp chopped fresh chives into the cooled potatoes until evenly coated. Chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tangy Sour Cream and Chive Potato Salad take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tangy Sour Cream and Chive Potato Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small red potatoes from drying out.
Can I substitute ingredients in Tangy Sour Cream and Chive Potato Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tangy Sour Cream and Chive Potato Salad for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tangy Sour Cream and Chive Potato Salad?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
