Sour Cream & Chive New Potato Salad
Our sour cream & chive new potato salad is the perfect summer side dish! Here, tender new potatoes are coated in a creamy sour cream dressing that’s flavoured with chives, mustard & a squeeze of lemon juice.
We’ve taken a classic sour cream & chive dip & turned it into a seriously tasty potato salad!
Here, perfectly tender boiled new potatoes are tossed in a creamy sour cream & chive dressing, that’s flavoured with mustard, lemon juice & garlic. This salad certainly packs a punch & it’s super creamy, tangy & full of flavour. It’s the perfect side dish to serve with barbecue, some delicate pan fried fish or a roast chicken. It’s really versatile & comes together in no time at all!
For more side dishes & sauces, take a look at our collection of sides! There’s lots to choose from here, from homemade chips, to cornbread, slaws, pickles & loads more.
What You’ll Need
- New Potatoes – Also called baby potatoes, these have a sweeter, more milder flavour than regular potatoes so make them perfect for salads. Feel free to use larger potatoes if you’d prefer though.
- Sour Cream – A full fat sour cream works best for the dressing, as it has the creamiest flavour!
- Mayonnaise – Adding mayo to the dressing gives it more body & makes it even creamier. A full fat mayo is best.
- Chives – Make sure to cut the chives finely, using a sharp knife! We’re going to be mixing chives through the salad then sprinkling some on top as well, to serve.
- Garlic – Our potato salad dressing only needs a hint of fresh garlic, to complement the onion flavour from the chives.
- Mustard – Adding a spoonful of sharp Dijon mustard into the dressing helps cut through the creaminess from the sour cream & mayo.
- Lemon Juice – A squeeze of lemon juice adds acidity to the salad dressing which helps balance out the flavours.
How To Make Sour Cream & Chive Potato Salad
This new potato salad takes very little time to make & can prepared in advance, so it’s great for when you need a get ahead side dish! Here’s how to make it…
Cooking The Potatoes
Before cooking the new potatoes, we need to make sure that they’re all roughly the same size. So if any of the potatoes are bigger, cut them in half!
To cook the new potatoes, we place them into a large saucepan, cover with cold water then add in a pinch of salt, cover with a lid & set over a high heat. Once the water is boiling, we turn the heat down slightly then gently simmer until the potatoes are just tender.
Once the new potatoes are cooked, we drain them through a colander then let them cool & steam dry. Cooling potatoes means that the flavour won’t be watered down like it would if you cooled them under cold water. Just make sure to cook the potatoes until they are just tender when you boil them as they’ll keep cooking as they cool.
Sour Cream & Chive Dressing
Whilst the potatoes are cooling down, we can get on with the dressing. To make the sour cream & chive dressing, we add sour cream into a large mixing bowl with mayonnaise, a grated garlic clove, lemon juice, dijon mustard & plenty of finely chopped chives. We give the dressing a mix, to combine then season to taste with salt & pepper.
Serving
To serve our potato salad, we spoon into bowls or onto plates then top with more chopped chives!
Serving Suggestions
This new potato salad goes especially well with barbecue, whether that’s low & slow smoked meats or some grilled chicken, steaks, burgers or fish. However, it’s a super versatile salad so is good with pretty much anything or even on its’ own. Check out our collection of main course recipes for more inspiration!
Frequently Asked Questions
New potato salad will keep for up to 3 days when stored in an airtight container in the fridge.
Yes, regular potatoes can be used for potato salad instead of new potatoes. I’d recommend using Maris Pipers or Russet potatoes. If you’re using larger potatoes, give them a wash before chopping into pieces. You can peel them if you like or leave the skins on.
New potatoes are cooked when the tip of a knife slides into the potato with little resistance.
More Side Dishes To Try!
- Barbecue Baked Beans
- Creamy Mustard Butter Beans With Smoked Ham Hock
- Courgette, Mint & Feta Couscous Salad
- Irn Bru BBQ Sauce
- Béarnaise Mayo
- Courgette Tzatziki
- Rice Krispie Fried Mozzarella Sticks With Hot Honey
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Sour Cream & Chive New Potato Salad
Equipment
- Large Saucepan
- Large Mixing Bowl
- Microplane/Grater
Ingredients
- 1 kg New Potatoes
- 250 g Sour Cream
- 150 g Mayonnaise
- 1 tbsp Lemon Juice
- 2 tsp Dijon Mustard
- 1 Garlic Clove (Grated)
- 2 tbsp Finely Chopped Chives (Plus Extra For Sprinkling On Top)
Instructions
- Add the new potatoes into a large saucepan then cover with cold water & add in a good pinch of salt. If any of the potatoes are a bit big, chop them in half so that they all cook evenly.
- Cover the pan with a lid, set over a high heat then bring to the boil. Lower the heat slightly then gently simmer until the potatoes are just tender.
- Next, drain the potatoes through a colander then leave to cool.Letting potatoes steam dry improves their flavour, as running them under cold water can make them taste watery,
- Whilst your potatoes are cooling down, add the sour cream into a large mixing bowl with the mayonnaise, lemon juice, mustard, grated garlic & chives. Mix to combine then season with salt & pepper to taste.
- Once the potatoes are cool, chop them into 2cm pieces then gently stir through the dressing. Transfer to a serving dish, sprinkle with some extra chives then serve.
