Crunchy Sour Cream Potato Salad

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My mom would always make this Crunchy Sour Cream Potato Salad recipe at any BBQ we had in the back yard. The extra crunch of the chips on top takes it to the next level.

 

A yummy potato salad with an extra crunch for tastybites.net

Undoubtedly, most people don’t think potato salad is very exciting at all. It’s so often just that beige ‘filler’ dish that sits alongside other things that all look more colorful and way more interesting.

Well that’s finally about to change!

Not only does this potato salad have just the right balance of ingredients in it to be super fresh tasting with a subtle, but needed, kick…it also features Ruffles potato chips. They make it more interesting to look at, and change up the texture so every bite has just a bit more interest in it. It’s so simple really, and once you’ve tried this you are gonna be wondering why you didn’t think of it years ago.

Does it have to be Ruffles?

Absolutely not. In effect, you can really use whatever potato chips you like in this. However, I love Ruffles for the texture (if you can’t get them then at least try to get a different crinkle-cut brand), as well as for the flavor. You want a sour cream and onion chip that has a bit of a bite to it but at the same time isn’t too overwhelming.

Fun Potato Salad Facts!

  • In the first place, potato salad probably originated in Germany
  • Americans probably first tasted potato salad when the recipe was brought over by European immigrants in the 19th century.
  • The Yukon Gold potatoes I recommend using are a cross between a North American white potato and also a South American yellow-fleshed potato.
  • Dijon mustard (in my opinion an essential ingredient here) comes from the town of Dijon in France, which was in fact the center of mustard making in the Middle Ages. Accordingly, Dijon is often called the “mustard center” of the world.

So Who’s Making These?!

So, ok guys!  If you make this Crunchy Sour Cream Potato Salad, please leave a comment and additionally give this recipe a share! I love to hear from all of you, and I surely always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram or Tik Tok! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!

Something Else for the BBQ…

Looking for other barbecue side dish ideas in order to make your event a culinary success? Check out my recipe for super simple, super delicious Crispy Fingerling Fries. If it’s more the main event you need ideas for, then try my Loaded BBQ Bacon Hot Dogs. There’s altogether no reason to eat the same old barbecue food this summer. Indeed with a little bit of extra thought and very little extra effort, you can be hosting the most interesting barbecue on the block. When you do, let me know! I want to see pictures and hear about how all these dishes go. But above all, guys, have fun! As long as you’re doing that, you won’t go too far wrong.

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Crunchy Sour Cream Potato Salad

My mom would always make this Crunchy Sour Cream Potato Salad recipe at any BBQ we had in the back yard. The extra crunch of the chips on top takes it to the next level.

  • Total Time: 45 minutes
  • Yield: 4-6 people

Ingredients

2 lbs Yukon gold potatoes

2 tablespoons kosher salt

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon dijon mustard

1/2 teaspoon fresh ground black pepper

1 tablespoon fresh chopped chives

1/4 red onion, sliced

2 cups sour cream and onion Ruffles 

Instructions

  1. bring a large pot of water to a boil with the potatoes and salt. Simmer for about 25 minutes. Let potatoes cool completely and slice in half. Set aside.
  2. In a large bowl, mix mayonnaise, lemon juice, garlic powder, onion powder, black pepper, half of the chives and red onion.
  3. Toss in potatoes until well coated. Top with crunchy chips and extra chives.
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  1. Just made this. It was so simple to make and absolutely delicious. Thank you for this recipe.

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