POTATO SALAD WITH CHIVES
This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!
Provided by LYNNHOUSE
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
- In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.
Nutrition Facts : Calories 318 calories, Carbohydrate 25.7 g, Cholesterol 23.8 mg, Fat 22.8 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 132.6 mg, Sugar 1.4 g
RED POTATO SALAD WITH SOUR CREAM AND CHIVES
This is a delicious creamy potato salad recipe. Fresh chives add the perfect touch.
Provided by Jen
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
- In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 41.2 g, Cholesterol 6.7 mg, Fat 3 g, Fiber 3.6 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 252.3 mg, Sugar 2.6 g
SOUR CREAM AND ONION POTATO SALAD
Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."
Provided by Molly Baz
Categories Bon Appétit Side Picnic Summer Potluck Potato Salad Potato Sour Cream Onion Chive Mayonnaise Mustard Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kid-Friendly Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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 ½ cup potato cooking liquid and set aside. Drain potatoes in a colander and let sit until cool enough to handle, about 10 minutes.
- 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.
- 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.
- 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 ¼ 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.
- Top potatoes with remaining chives and reserved onion and crumble potato chips over.
SOUR CREAM AND ONION POTATO SALAD
Provided by Elena Besser
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a wide skillet, add the scallions, drizzle with 2 tablespoons of the olive oil, sprinkle with salt and cook over high heat on each side until charred and soft, about 2 minutes on each side.
- Chop the cooked scallions and place them in a medium bowl. Grate the clove of garlic over the scallions. The heat from the scallions will mellow out the garlic.
- Heat a large skillet over medium heat. Add the canola oil and when it shimmers, add the quartered potatoes, season with salt and pepper, and cook, tossing the potatoes every 2 minutes to make sure they brown on all sides, for 7 to 10 minutes total.
- While the potatoes are browning, remove the rind of the lemon with a vegetable peeler, making sure to leave out the white pith of the lemon peel. Finely mince the lemon zest and reserve for garnish.
- Combine 3/4 cup of the sour cream, the juice of the lemon and half of the chopped bunch of chives in a small bowl.
- For the dressing, combine the remaining 1/4 cup of the sour cream with the white wine vinegar and charred-scallion-and-garlic mixture in a large bowl. Season with salt and pepper and stream in 1/4 cup of the olive oil, whisking continuously to create a creamy relish-like dressing.
- Add the crispy potatoes to the dressing and toss to coat.
- Spread the lemony sour-cream-and-chives mixture on a large plate, place the dressed potatoes on top and garnish with the remaining half bunch of chopped chives and the lemon zest and Parmesan cheese.
- Enjoy.
CREAMY POTATO SALAD
Steps:
- Boil, peel and cube 1 pound potatoes. Toss with 1 tablespoon cider vinegar and 1/2 teaspoon salt. Mix 1/4 cup each mayonnaise and sour cream and 2 tablespoons each horseradish and chopped chives. Toss with the potatoes, 1 chopped celery stalk, and salt and pepper.
SOUR CREAM POTATO SALAD
Italian dressing and horseradish make this creamy potato salad different from most, plus those ingredients really add some zip! It's perfect for picnics or potlucks.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours., Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions. , In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 410 calories, Fat 33g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 694mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
SOUR CREAM & CHIVES POTATO SALAD
Grill you a steak or two to go along with this. Nice, rich, and tasty.
Provided by Robert Priddy @robertpriddy
Categories Potatoes
Number Of Ingredients 10
Steps:
- Place the potatoes in a pot and boil over medium high heat for 15 minutes or until tender.
- Drain the water off the potatoes and place them in a large salad bowl.
- You will then want to take a potato masher and mash until smooth.
- Ad the rest of the ingredients and mix until well blended and smooth.
SOUR CREAM AND CHIVE POTATO SALAD (WITH DILL!)
Potato salad is versatile. You can play around with the ingredients, so don't let anything stop you. This is a Party Size recipe, but can be easily halved. I prefer peeled potatoes, but if you prefer unpeeled red potatoes, that's perfectly ok and it sure makes a prettier potato salad!
Provided by Ayah Elisabeth
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Peel and cut potatoes, cut into one-inch pieces and boil for 10-12 minutes. Strain the potatoes in a colander and run cold water over the potatoes to stop the cooking. If you omit this step you will end up with mashed potatoes.
- Combine sour cream, mayo, and mustard in a medium size bowl.
- Combine the potatoes and all remaining ingredients in a large bowl, and empty the sour cream mixture into the large bowl and mix well.
- Cover and refrigerate overnight, if possible.
Nutrition Facts : Calories 432, Fat 18.9, SaturatedFat 6.1, Cholesterol 126, Sodium 801.2, Carbohydrate 56.9, Fiber 5.7, Sugar 6.4, Protein 10.2
More about "sour cream chives potato salad recipes"
EASY SOUR CREAM POTATO SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (93)Total Time 40 minsCategory Gluten Free, Side Dish, VegetarianCalories 183 per serving
- Halve the baby potatoes and cook in a large pot of salted, boiling water until cooked. (The potatoes are cooked when a knife's tip can easily be inserted.)
- To make the dressing, mix the sour cream and seasoning and thin out with a little milk or water if necessary.
- Pour the dressing over the cooked potatoes and mix. (Adding the dressing to the potatoes while they are still warm will allow the potatoes to absorb the dressing.)
SOUR CREAM AND ONION POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (59)Author Molly BazServings 4Estimated Reading Time 8 mins
- Place 2 lb. baby 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. Potatoes are big and dense—so it takes highly concentrated water to ensure they're seasoned through and through, Plus, think about how much of that gets left behind in the water you pour out!) 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 through root end. (This might not be the way you usually cut an onion, but we're going for shallow arcs rather than chunky quarter-moons.) 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—we're going to use this 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. Crush each potato slightly with your hands (it's easiest to do this if you transfer them to a baking sheet or big plate first) and add to bowl with dressing.
- 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.
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