Lemon Chive Potato Salad - via an Ice Bath

Lemon Chive Potato Salad


Lemon Chive Potato Salad
Serves 12-15

5 pounds Yukon Gold potatoes, chopped into 1/2" cubes
1/3 cup mayo
1/3 cup sour cream
4 tablespoons fresh chopped chives
3 lemons - zest scraped off with a microplane grater; juice squeezed
2 medium celery ribs, very finely chopped
Kosher Salt and Fresh Ground Pepper

  1. Bring a large pot of water to a boil, add at least one tablespoon of Kosher salt.
  2. Add potatoes and cook approximately 7 minutes.  Test a piece at 5 minutes, then every minute thereafter to  get perfect doneness. Immediately plunge into an ice bath. Drain when cool.
  3. Combine rest of ingredients then gently stir into the drained potatoes.

No comments:

Post a Comment

LinkWithin

Related Posts Plugin for WordPress, Blogger...