|Lemon Chive Potato Salad|
Lemon Chive Potato Salad
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
- Bring a large pot of water to a boil, add at least one tablespoon of Kosher salt.
- 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.
- Combine rest of ingredients then gently stir into the drained potatoes.