Sour cream and onion potato salad

Delight your taste buds with this creamy and flavorful sour cream and onion potato salad. Perfect balance of tangy and savory flavors in every bite.

Ingredients:

• lb. baby Yukon Gold potatoes
• cup kosher salt, plus more
• cup sour cream
• cup mayonnaise
• Tbsp. onion powder
• tsp. Dijon mustard
• tsp. freshly ground black pepper
• garlic clove
• bunch chives
• small red onion
• cup sour cream and onion potato chips

Instructions:

1. Put 2 lb. baby Yukon Gold potatoes in a large pot, pour 3 qt. water over them, add 1 cup kosher salt, and bring to a boil over medium-high heat. This may seem like a significant amount of salt, but it is necessary to properly season the dense potatoes. It requires highly concentrated water to ensure they are seasoned thoroughly. Remember, a lot of the salt stays behind in the water you will drain out later! Once the water is boiling, lower the heat to simmer and cook the potatoes until they are easily pierced with a fork, which should take around 15-20 minutes.
2. While the potatoes are cooking, prepare the dressing. Mix ¾ cup sour cream, ¼ cup mayonnaise, 1 Tbsp. onion powder, 2 tsp. Dijon mustard, and 1 tsp. black pepper in a large bowl. Grate 1 garlic clove finely into the dressing and mix well. Cut 1 bunch of chives into thin slices. Add half of the chives to the dressing, setting aside the rest for garnishing. Cut ¼ small red onion as thinly as possible from the root end. Rinse the sliced onion in a sieve to reduce the strong raw onion taste. Dry the onion slices with paper towels and add half to the dressing, keeping the other half for garnish.
3. After the potatoes are tender, reserve ½ cup of the potato cooking liquid to use later for thickening the sauce, warming the dairy, and enhancing the flavor. Drain the potatoes and let them cool for about 10 minutes until they're cool enough to handle. Gently crush each potato by hand, then add them to the dressing in the bowl.
4. Mix the potatoes with the dressing and ¼ cup of the potato cooking liquid while the potatoes are still warm to absorb the flavors better. Initially, the dressing may seem thin and watery, but it will thicken and become creamy as it's absorbed by the warm potatoes. Taste and adjust the seasoning with more salt or a splash of potato cooking liquid if the dressing is too thick.
5. Garnish the potatoes with the reserved chives and onion. Sprinkle ½ cup of sour cream and onion potato chips over the top, breaking them into big pieces for a more substantial crunch or smaller pieces for a finer texture similar to bread crumbs.

Summary:

• Calories: 1623 kcal
• Fat: 88 g
• Protein: 27 g
• Carbs: 191 g
• Potassium: 4558 mg
• Magnesium: 266 mg