Creamy Red Potato Salad
Small red potatoes hold their shape well and make the prettiest salad. Swapping in some sour cream for mayonnaise lightens up this summer staple. The salad is best made ahead of time and chilled a few hours before serving.
Ingredients
- 3 pounds red potatoes
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- Zest of 1 lemon (about 2 teaspoons), preferably organic
- 2 tablespoons white vinegar
- 1 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
- 6 scallions (about 2/3 cup), thinly sliced
Instructions
- Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high, reduce the heat to medium-low, and cook until they are tender when pierced with a fork, 20 to 30 minutes.
- Drain in a colander and let cool. Cut the potatoes into 1-inch (2.5 cm) pieces.
- Combine the sour cream and next 5 ingredients in a large bowl. Add the potatoes and scallions and toss to coat. Cover and chill for at least 1 hour and up to 2 days before serving.
Nutrition
Serving: 1portion | Calories: 247kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 417mg | Fiber: 3g | Sugar: 3g