Photo of Sour cream & onion potato salad by WW

Sour cream & onion potato salad

Points® value
Total Time
35 min
15 min
20 min
There’s a good reason that sour cream and onion potato chips are so popular—potatoes pair beautifully with that tangy creaminess and allium punch. We’ve taken that concept to a healthier place with this recipe, no fried potatoes in sight. For the best texture, be sure to use full-sized potatoes, cut them into quarters (which will be big pieces), and boil them until just tender. Then it’s very easy to pull off their skins and chop them into smaller pieces.


Yukon gold potato

2 pound(s), unpeeled

Reduced-fat sour cream

½ cup(s)

Light mayonnaise

¼ cup(s)

Table salt

1 tsp(s)

Black pepper

½ tsp(s)

Garlic powder

½ tsp(s)


cup(s), chopped


½ cup(s), thinly sliced


2 tbsp(s), thinly sliced (optional)


  1. Cut the potatoes into quarters and place in a large saucepan. Cover the potatoes with cool water; bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are just tender, 17 to 20 minutes. Drain the potatoes and cool slightly.
  2. In a large bowl, stir together the sour cream, mayonnaise, salt, black pepper, and garlic powder. Remove and discard the skins from the potato quarters; chop the potato quarters into bite-sized pieces. Add the chopped potatoes, scallions, and celery to the sour cream mixture; toss gently to coat. Spoon the potato salad into a serving bowl; garnish with the chives, if desired.
  3. Serving size: about ¾ cup