The focus of every barbecue tends to be the meat. Whether it’s burgers, ribs, steak, or all of the above, everyone gravitates to the meaty aromas coming from the grill. And while the main dish is meant to be the star, that doesn’t mean the side dishes have to be forgettable.
Potato salad is a classic grill-out side dish, but it can be hit or miss. Homemade versions can be borderline gourmet, with fun, flavorful ingredients, while store-bought deli-style potato salad can be weirdly sweet and sad.
This sour cream and onion potato salad boosts tons of flavor and decadent creaminess with minimal work. It’s so easy, you’ll almost feel guilty getting so many compliments.
Simply Recipes / Shilpa Iyer
Getting That Sour Cream and Onion Flavor
Sour cream and onion chips were a childhood favorite of mine, and I inhaled the green bags of Lay’s. While prepping for a recent barbecue, I realized that the same flavors would make a top-notch potato salad. I started with our classic recipe and tweaked it to get that oniony, sour creamy flavor.
Green onions add color and flavor without going overboard. By draining the hot potatoes over the top, they get a quick blanch that tames their raw bite. Chives add more color and fresh flavor, and granulated onion and garlic take it to another level. Most of this potato salad’s creaminess comes from sour cream, and a little lemon juice livens things up
Make It Ahead
This salad is best made an hour or two ahead of time so the flavors can meld in the fridge. It will stay perfectly creamy for up to 4 hours, and still very much edible for a few days.
It’s a quick recipe, but if you want to split up the labor, you can boil the potatoes up to a day ahead of time, storing the drained, cooled potatoes and onions in a container in the fridge. Potato salad does not freeze well, so don’t try it!
Simply Recipes / Shilpa Iyer