Best Sour Cream And Onion Potato Salad Recipes

SOUR CREAM AND ONION POTATO SALAD

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.

SOUR CREAM AND ONION POTATO SALAD

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.

RED-EYE RUBBED HANGER STEAKS WITH CILANTRO CHIMICHURRI AND SOUR CREAM AND ONION POTATO SALAD

Steps:

• For the potato salad: Cover the potatoes with cold water in a large pot and bring to boil. Salt the water and cook until the potatoes are just tender, 10 to 15 minutes. Drain, then add back to pot and lightly crush the potatoes with a wooden spoon or potato masher just to crack them.
• Meanwhile, bring a medium pot of salted water to a simmer. Add the snap peas and cook until bright green, about 1 minute. Drain and then shock in a large bowl of ice water. Remove and slice on the bias. Set aside.
• Combine the sour cream, chives, olive oil, jalapeno, lemon juice and salt and pepper to taste in a large bowl. Add the potatoes, snap peas, radishes and scallions and toss to combine. Refrigerate until ready to serve.
• For the chimichurri: Add the cilantro, oregano, garlic and shallot to a food processor and pulse to combine. Add the vinegar and lime juice. Stream in the olive oil while pulsing, until the sauce comes together. Season with salt and pepper and set aside until ready to serve.
• For the steak: Heat a large cast-iron skillet over medium-high heat. While the skillet is heating, mix together the brown sugar, chile powder, espresso powder, granulated garlic, granulated onion and some salt and pepper in a small bowl.
• Season the steaks with the rub, drizzle with olive oil and add to the hot skillet. Cook until medium, about 4 minutes per side. Remove the steaks and let rest for at least 5 minutes.
• Add the beer to the skillet, reduce by about three-quarters and then remove from the heat.
• Slice the steaks against the grain. Serve the beer sauce on the steak and the chimichurri and potato salad alongside.