Sour Cream Pickle Potato Salad – Diary of a Mad Housewife

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This Sour Cream Pickle Potato Salad is a tangy twist on an old favorite. Ready to impress with your potato salad? Let me introduce you to the tangiest, creamiest version you’ve ever tasted. It’s like your regular potato salad got invited to a pickle party and brought sour cream as a plus one. Trust me, it’s a match made in flavor heaven.

This potato salad starts with boiled yellow potatoes. They’re like fluffy little clouds—only keyboard. Then, you’re not just throwing in raw onions and hoping for the best. Nope! You’re going to boil diced sweet onion in vegetable broth.

Becasue this makes them soft, flavorful, and ready to mingle with those taters. Pour the broth-onion magic over the potatoes and let them steep for 30 minutes. Yep, this step is like a spa day for your spuds.

Now, let’s talk sauce. Whisk together sour cream, mayonnaise, and a little pickle juice. It adds that tangy zing that regular potato salad dreams about.

Once your potatoes are nice and steeped, toss them with the creamy pickle-infused sauce and the pickle chips. Then, add fresh chives for a little pop of color and flavor. Lastly, season the whole thing with kosher salt, freshly ground black pepper, and just a pinch of sugar to balance everything out.

Here’s where the real magic happens: let it sit in the fridge for at least two hours. I know. Patience is hard. However, trust me, overnight is even better. Consequently, your salad will be bursting with flavor. This side dish is perfect for any Oktoberfest celebration or any fall gathering. Furthermore, I am excited to have it in my potato salad recipe repertoire.

Sour Cream Pickle Potato Salad

Remaining time: 2 hours 30 minutes

Author Lora Wiley-Lennartz

Ingredients

• 2.5
  lb
  yellow potatoes
• 1
  sweet onion
• 1/2
  cup
  vegetable broth
• 1+ 1/4
  cup
  pickle chips
• 1/3
  cup
  pickle juice from the jar
• 3/4
  cup
  sour cream
• 3/4
  cup
  mayonnaise
• Kosher salt and freshly ground pepper
• 1
  tsp
  sugar
• 2
  tablespoons
  chopped chives plus some for garnish.

Instructions

1. Peel potatoes and cut them into pieces.
2. Boil in salted water until soft. but solid. You should be able to run a fork through and not have it fall apart.
3. Drain and place in a bowl.
4. Peel and dice the onion.
5. Place the onion and the broth in a saucepan and bring to a boil.
6. Turn the heat down to low. Simmer for 2 minutes.
7. Pour boiling onion broth over the potato slices.
8. Let steep for 30 minutes, stirring occasionally.
9. Whisk together the sour cream, mayonnaise, and pickle water.
10. Season with salt, pepper and sugar.
11. Toss the potatoes with the sauce and pickles.
12. Stir in the chives.
13. Season with salt and pepper.
14. Refrigerate for 2 hours.
15. Sprinkle with the remaining chives and serve.

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