Red Potato Salad With Sour Cream And Chives
A creamy red potato salad with sour cream and chives offers a cool, tangy flavor perfect for picnics, barbecues, or casual gatherings, appealing to all ages.
Ingredients
Instructions
- Scrub the potatoes thoroughly without peeling them.
- Boil the potatoes until fork tender, then drain and dry.
- Cut the potatoes into 1/2-inch cubes.
- In a salad bowl, combine the cubed potatoes, sour cream, yogurt, and chopped chives.
- Gently toss to coat all ingredients evenly.
- Add salt and ground pepper to taste.
- Refrigerate until chilled before serving.
Tips & Substitutions
For a creamier texture, consider adding a bit more sour cream or yogurt. Fresh herbs like dill or parsley can substitute for chives if preferred. If you want a tangier flavor, a splash of lemon juice works well. Always taste as you go, adjusting salt and pepper to your preference. This potato salad is a great side dish for summer barbecues or pairs beautifully with Mom Brinkley'S Carrot Cake.
Serving Suggestions
Serve this red potato salad chilled as a refreshing side for grilled meats or sandwiches. It pairs wonderfully with American recipes like barbecued ribs or fried chicken. For a more complete meal, add some diced hard-boiled eggs or crisp bacon bits. This salad can also be a delightful addition to a picnic or potluck gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld together as it sits, enhancing the taste. Avoid freezing this salad, as the texture of the potatoes and dairy will not hold up well once thawed. When ready to eat, simply serve cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Red Potato Salad With Sour Cream And Chives contains roughly 80 calories, with 3g protein, 18g carbohydrates, and 1g fat. It is a good source of dietary fiber (11% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 788mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this salad?
Yes, while red potatoes provide a great texture and flavor, you can substitute with Yukon Gold or even fingerling potatoes. Just adjust the cooking time as needed until they are fork-tender. Each type of potato will bring its own unique taste and texture to the salad.
Is there a way to make this potato salad healthier?
Absolutely! You can reduce calories by using low-fat sour cream and yogurt. For a vegan option, try using a plant-based yogurt and replace sour cream with blended silken tofu for creaminess. Additionally, adding more vegetables like bell peppers or celery can increase the nutritional value.
How can I make this potato salad ahead of time?
This salad can be made up to a day in advance. Prepare it as directed, then cover and refrigerate. The flavors will deepen as it sits, making it even tastier. Just give it a good stir before serving, and adjust the seasoning if needed, as flavors can mellow out over time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).