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.

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