Sour Cream and Onion Smashed Potato Salad
About This Sour Cream & Onion Smashed Potato Salad Recipe
This Sour Cream & Onion Smashed Potato Salad is everything you love about the classic chip flavor… but in potato-salad form. Crispy roasted baby potatoes meet a tangy sour cream dressing, fresh chives, and a generous sprinkle of crushed sour cream & onion chips for the ultimate texture moment. It’s nostalgic, savory, creamy, crunchy, and honestly addictive. The perfect side dish for cookouts, holidays, or any night you want comfort with a twist.
Why You’ll Love It
Crispy + creamy textures thanks to roasted smashed potatoes.
Chip-inspired flavor without being too heavy.
Make-ahead friendly (just add chips right before serving).
Elevated but easy, ready for potlucks, BBQs, and summer dinners.
Uses simple ingredients but INSANELY delish.
Ingredients You’ll Need
Baby Yukon gold or red potatoes
Olive oil, salt, and pepper
Sour cream
Mayo
Lemon juice
Dijon mustard
Onion powder
Garlic
Chives
Sour cream & onion potato chips
Optional garnish: extra chives or green onions
How to Make It
Boil the potatoes until tender, then drain and dry. Smash them onto a sheet pan, drizzle with olive oil, and roast at high heat until golden and crispy on both sides. While they roast, whisk together the creamy sour cream & onion dressing and stir in fresh chives. Toss the warm roasted potatoes with the dressing, sprinkle crushed chips on top, and finish with more chives. Serve warm for the best flavor and texture.
Tips for Success
Dry the potatoes before smashing for maximum crispiness.
Flip halfway so both sides get crispy and caramelized.
Season generously—potatoes love salt.
Add chips last minute so they stay crunchy.
Use warm potatoes so they absorb the dressing better.
Frequently Asked Questions
Can I make this ahead of time?
Yes—just wait to add the chips and final chives until right before serving.
Can I serve it cold?
You can, but it's best warm or room temp so the potatoes stay creamy and the chips stay crisp.
What potatoes work best?
Baby Yukon golds give the best soft interior and crispy exterior, but baby reds also work well.
Can I lighten the dressing?
Use Greek yogurt for part of the sour cream if you want something lighter.
What to Serve With This
Grilled chicken or steak
Smashburgers
BBQ ribs or pulled pork
Summer salads
Grilled corn
Crispy chicken thighs
Any picnic or potluck spread
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Sour Cream & Onion Smashed Potato Salad
Ingredients
- 3 lbs baby Yukon gold or red potatoes
- Olive oil (for roasting)
- Kosher Salt
- Black pepper
- ¾ cup sour cream
- ¼ cup mayo
- 1½ tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1½ teaspoons onion powder
- 2 cloves of garlic, grated
- 1 teaspoon kosher salt (adjust to taste)
- Black pepper, to taste
- ¼ cup finely chopped chives
- Sour Cream & Onion Potato Chips- about ¾ cup crushed
- Extra chives or green onions, for garnish
Instructions
- Cover potatoes in cold salted water and boil until fork-tender, about 20 minutes. Drain and let them dry for a few minutes.
- Preheat oven to 450°F. Arrange potatoes on a baking sheet and smash to ½-inch thickness. Drizzle with olive oil and season with salt and pepper. Roast for 25–35 minutes until golden and crispy, flipping halfway through so that they are crispy on both sides.
- Whisk together sour cream, mayo, lemon juice, Dijon, onion powder, garlic, salt, and pepper. Stir in chives.
- Let the potatoes cool slightly, then gently toss with the dressing in a large bowl. Sprinkle about ¾ cup of crushed sour cream & onion chips on top of the salad and then finish with additional chopped chives. Enjoy slightly warm!
