Lemony Creamy Potato Salad with Sour Cream
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Ingredients1 h 5 m servings 156
Original recipe yields 4 servings
- Place potatoes in a large pot, cover with water, and bring to a boil over medium-high heat. Add kosher salt, reduce heat to medium-low, and simmer until tender, 12 to 14 minutes. Drain potatoes, run under cold water to cool, and cut into quarters.
- Whisk together sour cream, lemon juice, and pepper in a large bowl. Add potatoes, celery, and chives; toss to combine. Chill for 30 minutes before serving.
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- Cook's Note:
- Use low-fat sour cream if you want to cut calories.
Per Serving: 156 calories; 3.3 29 4 6 1002 Full nutrition