The Only Potato Salad Recipe You Need
Team SGP is on the hunt for the best 4th of July recipes, and the dish below definitely tops the list. Creamy potato salad topped with flavored crunchy chips? YES. PLEASE.
This recipe was just published on Bon Appetit (under their sub-site, Basically), and trust us when we say this is the ONLY potato salad recipe you will ever need. The dressing itself is so good, you’ll want to eat it with a spoon (you also won’t regret adding it to your hot dog or hamburger).
So, grab your favorite wavy bowl and get cooking!
SOUR CREAM AND ONION POTATO SALAD
via Basically, Bon Appetit
2 lb. small Yukon Gold potatoes (we used size B)
1 cup kosher salt, plus more
¾ cup sour cream
¼ cup mayonnaise
1 Tbsp. onion powder
2 tsp. Dijon mustard
1 tsp. freshly ground black pepper
1 garlic clove
1 bunch chives (we subbed thinly sliced green onion)
¼ small red onion, thinly sliced
½ cup sour cream and onion potato chips (we used our fave Kettle Krinkle Cut Salt & Pepper Chips)
Place 2 lb. small Yukon Gold potatoes in a large pot, cover with 3 qt. water, then 1 cup kosher salt, and bring to a boil over medium-high heat. (Yes, this is a lot of salt, but it’s the right amount for the job). Once water comes to a boil, reduce heat, adjusting as needed to maintain a simmer, and cook potatoes until fork-tender, 15–20 minutes.
Meanwhile, make your dressing. Combine ¾ cup sour cream, ¼ cup mayonnaise, 1 Tbsp. onion powder, 2 tsp. Dijon mustard, and 1 tsp. black pepper in a large bowl. Finely grate 1 garlic clove into dressing and stir to combine. Thinly slice 1 bunch chives. Transfer half of chives to dressing; set remaining aside for serving. Slice ¼ small red onion as thinly as possible. Transfer to a fine-mesh sieve and rinse for several seconds (this eliminates some of that astringent raw onion flavor). Pat dry with paper towels. Add half of onion to bowl with dressing; reserve remaining onion for serving.
When potatoes are tender, scoop out ½ cup potato cooking liquid—this will be used later to thicken the sauce, warm up the cold dairy, and flavor the potatoes. Drain potatoes in a colander and let cool 10 minutes or until cool enough to handle. Cut each potato in half, then quarter each half.
Toss potatoes with dressing and ¼ cup potato cooking liquid. You want to do this while the potatoes are still warm so that they'll better absorb all of the seasoning. Don't worry if the dressing looks a little loose and watery at the beginning—it will all get absorbed and be nice and creamy. Taste and add more salt or, if your dressing looks too thick, a splash of potato cooking liquid.
Top potatoes with reserved chives and red onion. Crumble ½ cup potato chips over—in big pieces if you really just want to be eating a bag of chips or in small pieces if you'd like more of a bread crumb effect.
Enjoy! We wish everyone a safe and fun 4th of July!