Who doesn't love potato salad? This lemony take on a classic is great and light. I say serve with a great NY strip steak, or maybe with Cajun-blackened shrimp ... your possibilities are endless.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Use low-fat sour cream if you want to cut calories.

Nutrition Facts

156 calories; protein 4g; carbohydrates 29g; fat 3.3g; cholesterol 6.3mg; sodium 1002mg. Full Nutrition
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