Lunch: Sour Cream 'n Onion Potato Salad
Recipe by Lauren Miyashiro Bet you can't eat just one helping!
Ingredients
8 medium Yukon gold potatoes, chopped into 1" cubes
kosher salt
1 1/4 c. sour cream
1/4 c. mayonnaise
1 tsp. onion powder
1/4 c. finely chopped scallions
Sour cream and onion potato chips, crumbled (optional)
Instructions
In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, about 12 to 15 minutes. Drain and let cool slightly.
In a large bowl, combine sour cream, mayonnaise, and onion powder. Fold in potatoes and scallions. Season to taste with salt. Cover with plastic wrap and refrigerate for at least an hour. Top with crumbled chips, if desired.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
