Vegan Sour Cream and Onion Potato Salad
Sour Cream and Onion Potato Salad combines your favorite potato chip flavor and potluck side dish! Made with tangy homemade vegan sour cream, tons of savory oniony flavor, and soft tender potatoes, you can skip the potato chips and enjoy this classic combination in one delicious forkful! Healthy, gluten-free, and allergy-free, this easy potato salad recipe will be a hit at every party!
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 6 Servings 1x
- Category: Side
- Method: Stove-Top
- Cuisine: American
Ingredients
Scale
- 2 lbs Yukon Gold Potatoes
- 3 TB Dried Onion Flakes
- 1/2 Cup Vegan Sour (or store-bought)
- 3 TB Vegan Mayo (or store-bought)
- 2 TB Chopped Scallions or Chives (plus more to garnish)
- 1-2 TB Minced Fresh Parsley (2-3 tsp dried parsley)
- 2 Tsp White Vinegar
- 1 Tsp Dijon Mustard
- 1 Tsp Onion Powder (to taste)
- 1/2 Tsp Garlic Powder (to taste)
- Black Pepper (to taste)
- Salt (to taste and for boiling)
Instructions
- Cube the potatoes into 1-inch chunks and place them in a large pot of salted water, cover and bring the pot to a boil over high heat. Reduce the heat to low and cook until potatoes are fork tender, about 15 minutes. Drain potatoes in a colander before transferring them to a large bowl to cool.
- In a small bowl, mix together the vegan sour cream, vegan mayo, vinegar, dijon, onion powder, garlic powder, black pepper, and salt. Taste and adjust seasonings if needed.
- Once the potatoes have cooled to room temperature, add the sour cream dressing, chopped scallions, and minced parsley. Mix everything together to combine and fully coat the potatoes.
- Allow the potato salad to chill in the fridge until ready to serve, at least 1 hour. Garnish with extra chopped chives.
Notes
- Leftovers: You can store leftovers in an airtight container in the fridge for up to 5 days.
- Make sure to taste-test the dressing to see if you need more onion powder or garlic powder. It's easiest to add more to the dressing before it's mixed into the potatoes.
- Allow the boiled potatoes to cool before adding the creamy dressing so no separation occurs. Making sure the dressing is at room temperature also helps.
- The longer you allow the potato salad to chill in the fridge, the stronger the flavors will be since they have time to meld together and develop.
- Make sure to toss the potato salad after it's been chilled so the dressing can get redistributed. Add a few dollops of extra sour cream or mayo if the potatoes have soaked up too much of the dressing and the potato salad is too thick.
Nutrition
- Serving Size: 1 Serving
