Potato Salad with Sour Cream and Scallions

Prep Time:
10 mins
Total Time:
1 hrs 30 mins

While the rest of the meal is on the grill, toss together this cool steakhouse salad.


  • 2 pounds white new potatoes, quartered and cut into ¾-inch chunks

  • Coarse salt and ground pepper

  • ¾ cup reduced-fat sour cream

  • ¼ cup light mayonnaise

  • ½ cup thinly sliced scallions, plus more for garnish (optional)

  • 4 slices bacon, cooked and crumbled, for garnish (optional)


  1. In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.

  2. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.

  3. To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.



The potato salad can also be served warm; instead of refrigerating at the end of step 2, proceed with step 3, and serve immediately.

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