Sour Cream and Onion Potato Salad

Ingredients

• •2 lb baby Yukon Gold potatoes
• •1 cup kosher salt
• •¾ cup sour cream
• •¼ cup mayonnaise
• •1 Tbsp onion powder
• •2 tsp Dijon mustard
• •1 tsp freshly ground black pepper
• •1 clove garlic
• •1 bunch chives
• •¼ whole red onion
• •½ cup sour cream and onion potato chips

Cooking Instructions

1. 1.

   Place potatoes in a large pot and pour in 3 qt. water to cover. Add 1 cup salt and bring water to a boil over medium-high heat. (Yes, this is a lot of salt, but it's the right amount to ensure potatoes are seasoned through and through.) Reduce heat and simmer, adjusting heat as needed, until potatoes until fork-tender, 15-20 minutes. Scoop out 1/2 cup potato cooking liquid and set aside. Drain potatoes in a colander and let sit until cool enough to handle, about 10 minutes.

   30 min

2. 2.

   Meanwhile, combine sour cream, mayonnaise, onion powder, mustard, and pepper in a large bowl and mix well to combine. Add garlic and half of chives and mix just to incorporate.

   5 min

3. 3.

   Place red onion in a fine-mesh sieve and rinse for several seconds to take away some of its raw bite. Pat dry with paper towels. Mix half of onion into dressing; set aside remaining onion for serving.

   3 min

4. 4.

   Working one at a time, set potatoes on a flat surface and crush slightly with the palm of your hand. Add to bowl with dressing along with 1/4 cup potato cooking liquid. Do this while the potatoes are still warm so that they can 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 become creamier as it sits. Taste and season with more salt or, if your dressing looks too thick, a splash of potato cooking liquid.

   10 min

5. 5.

   Top potatoes with remaining chives and reserved onion and crumble potato chips over.

   2 min