– 2 lbs red or Yukon gold potatoes, cubed – 1/2 cup sour cream – 1/4 cup mayonnaise – 1 tsp Dijon mustard – 1 tbsp white vinegar – 1/2 tsp onion powder – 1/2 cup sliced green onions – Salt and pepper to taste – Optional: chives or crushed chips for garnish
Boil cubed red or Yukon gold potatoes in salted water until fork-tender. Drain and let them cool completely before mixing.
Whisk together sour cream, mayonnaise, Dijon mustard, vinegar, and seasoning. This blend adds richness with a hint of zing.
Fold in thinly sliced green onions and a sprinkle of onion powder. These ingredients provide that signature sour cream and onion taste.
Gently mix the cooled potatoes with the dressing. Cover and refrigerate for at least 1 hour so the flavors can fully develop.
Top with extra green onions, fresh chives, or crushed sour cream and onion chips for extra texture and bold flavor before serving.
Serve chilled as a side dish for grilled meats, sandwiches, or summer gatherings. Creamy, tangy, and irresistibly savory!