Insalata di patate facile con panna acida e cipolla

Ingredienti

• 2 lbs Golden baby potatoes (halved or quartered depending on size
• 1 1/2 tsp Kosher salt, divided
• 3/4 cup Sour cream
• 1/4 cup Mayonnaise
• 1 tbsp Onion powder
• 2 tsp Dijon mustard
• 1 tsp Ground pepper
• 1 clove Garlic, minced
• 1/4 cup Chopped chives + more for garnish
• 1/4 cup Sliced red onions
• Crushed kettle potato chips, for garnish

Preparazione

1. 1

   In a large pot add the potatoes. Fill the pot with cold water and add 1 tsp kosher salt. Bring the pot to a boil and cook the potatoes until fork tender for about 20 minutes.

2. 2

   Drain the potatoes and set aside to cool completely.

3. 3

   While the potatoes cool, in a large mixing bowl combine sour cream, mayonnaise, onion powder, Dijon mustard, garlic, 1/2 kosher salt, black pepper, and ¼ cup of chives.

4. 4

   Slice the potatoes in half or quarter depending on size. Add the potatoes to the bowl and gently toss the sour cream mixture.

5. 5

   Pour the potato salad into a serving bowl and garnish with crushed potato chips, red onion slices, and chives.