Zesty Sour Cream and Onion Potato Salad

Potato salad is such a classic dish – great for pot lucks, BBQs, camping and more. We put a delicious GREEN spin on the beloved staple. Microgreens add a splash of color, texture and punch up the nutrition. Switch it up by adding Forward Greens Micro Zest Mix!

Serves 8-10 people


4 pounds yellow potatoes

1 cup Forward Greens Micro Zest Mix

Kosher salt and freshly ground black pepper

1 tbsp butter

1 sweet yellow onion, diced

6 garlic cloves, minced

¼ cup mayo

¾ cup sour cream

¼ cup coarsely chopped dill


  1. Bring a large pot of water to a boil over high heat. Cube the potatoes into 1 inch pieces. Salt the water until salty to taste (do a taste test to make sure!). Add the potatoes and boil for 10-12 minutes, until fork tender. Drain and run cold water over the potatoes.
  2. Return the pot to the stovetop over medium low heat. Add the butter and onions. Cook for 10-15 minutes, until onions are golden. Add the garlic and cook for an additional minute, until garlic is fragrant and browned. Remove from heat and let cool for 10 minutes.
  3. Add the potatoes, sour cream, dill, and Micro Zest Mix. Add 1 tsp kosher salt and ½ tsp freshly cracked black pepper. Stir to combine and coat. Taste and adjust salt and pepper as necessary.
  4. Refrigerate until ready to serve. Serve cold or at room temperature.
  5. Garnish with additional Micro Zest Mix before serving. Enjoy!