Five pounds of this potato salad disappeared quickly at my last BBQ. I found it online last year and I believe the original recipe came from Good Housekeeping. It's a great dish, I typically use green onions instead of chives and make a little more lemon-dressing than recommended since I enjoy the lemon flavor so much.
Enjoy at BBQs all summer long...
Lemon-Chive Potato Salad
INGREDIENTS:
5 pounds medium red potatoes (skins on if possible), cut into 1 1/2-inch chunks
salt
2 medium lemons
3 tablespoons olive oil
1 teaspoon sugar
3/4 cup light mayonnaise
1/2 cup milk
1/3 cup sour cream
5 large celery stalks, thinly sliced
1/2 cup chopped chives or green-onion tops
chopped chives for garnish
DIRECTIONS:
1. In 8-quart saucepot, heat potatoes, 2 teaspoons salt, and enough water to cover to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes until potatoes are fork-tender.
2. Meanwhile, from lemons, grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice. In large bowl, with wire whisk, mix lemon peel, lemon juice, oil, sugar, and 1 1/2 teaspoons salt.
3. Drain potatoes. Add hot potatoes to lemon dressing. With rubber spatula, stir gently to coat. Let potatoes cool at room temperature 30 minutes, stirring occasionally.
4. In small bowl, stir mayonnaise, milk, sour cream, and 1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and chopped chives to potatoes; stir gently to coat well. If not serving right away, cover and refrigerate. Garnish with chopped chives.
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2 comments:
Sounds yummy! I re-created a Jiggity Jan potato salad for Memorial Day and it came out just like hers! Always a triumphant moment. It's mayo-less with a lot of scallion and vinegar. Let me know if you want to try it!
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