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Sour Cream and Onion Potato Salad

Sour Cream and Onion Potato Salad

This Sour Cream and Onion Potato Salad features buttery baby potatoes, scallions, and celery dressed in a shallot sour cream dressing and topped with hard-boiled eggs, celery leaves, and crushed sour cream, and onion potato chips.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Servings: 4
Course: Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 shallots sliced thin on a mandoline**
  • 2 tbsp olive oil
  • 4 large eggs
  • 1 tsp baking soda ***
  • 680g (1.5lbs) baby Yukon gold potatoes halved
  • 1 clove garlic minced
  • ⅓ cup sour cream
  • 2 tbsp mayo
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 tsp salt
  • 4 scallions thinly sliced
  • 2 stalks celery thinly sliced
  • ½ cup sour cream and onion chips crushed
  • celery leaves for sprinkling

Equipment

  • 1 Large pot
  • 1 Steaming basket
  • 1 mandoline optional
  • 1 Large skillet

Method
 

  1. Heat the olive oil in a large skillet until shimmering. Add the shallots and a generous pinch of salt. Reduce the heat to low and cover. Let sweat for 15 minutes, stirring occasionally. Take the shallots off of the heat and let them cool.
    3-4 shallots, 2 tbsp olive oil
  2. Bring a small pot of water to a boil and add the baking soda. Lower the eggs into the water and cook for 7 minutes. Take the eggs out of the water and place them in an ice bath. Let chill for 30 minutes before peeling and quartering the eggs.
    4 large eggs, 1 tsp baking soda ***
  3. Fill a large pot with water and place a steaming basket on top. Add the potatoes and cover. Bring the water to a boil and set the timer for 15 minutes or until the potatoes are fork-tender. Take them off of the heat and set them aside to cool slightly.
    680g (1.5lbs) baby Yukon gold potatoes
  4. Place the shallots in a small bowl. Add the garlic, sour cream, mayo, mustard, honey, and salt. Stir to combine and chill until ready to use.
    1 clove garlic, ⅓ cup sour cream, 2 tbsp mayo, 1 tbsp Dijon mustard, 1 tsp honey, 1 tsp salt
  5. Place the potatoes in a large bowl. Add the scallions, celery, and the sour cream mixture. Toss to coat.
    4 scallions, 2 stalks celery
  6. Transfer the potatoes to a platter and arrange the eggs on top. Garnish with the crushed potato chips and celery leaves. Serve immediately.
    ½ cup sour cream and onion chips, celery leaves

Notes

** If you don't have a mandoline, use a sharp chef's knife instead. 
*** This helps break down the integrity of the eggshell making them easier to peel.