Lemony Creamy Potato Salad with Sour Cream recipe

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Ingredients

1 ½ pounds baby red potatoes
2 teaspoons kosher salt
¼ cup sour cream
2 tablespoons freshly squeezed lemon juice
¼ teaspoon ground black pepper
3 stalks celery, thinly sliced
2 tablespoons chopped fresh chives

Nutrition Info

156.3 calories
carbohydrate: 29 g
cholesterol: 6.3 mg
fat: 3.3 g
fiber: 3.4 g
protein: 4 g
saturatedFat: 1.9 g
servingSize: -
sodium: 1002 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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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