Ingredients:
6 Cups Of Cubed Skinless Russet Potatoes
1 Cup Of Fresh Cold Sour Cream
1/4 Cup Of Fresh Diced Chives
1 Tablespoon Of Fresh Squeezed Lemon Juice
1 Teaspoon Of Fine Ground Table Salt
1/2 Teaspoon Of Coarse Ground Black Pepper
Information:
Serving Size 6
199 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
Krista from Seattle Washington sent me this sour cream potato salad recipe to publish. To begin the recipe, first you should take out a potato peeler. Next you will want to carefully remove the skin from the potatoes, then once that is done you will want to cut the vegetables into cubes. Next place the potatoes into a cooking pot along with a tiny pinch of salt. Cover the potatoes with water, then bring them to a boil over medium high heat. After roughly ten minutes of cooking, your potatoes should be good and tender. Drain away any water from the veggies, then place them into a salad bowl. Next you will want to whisk into the salad the fresh cold sour cream, fresh diced chives, fresh squeezed lemon juice, fine ground table salt, and coarse ground black pepper. Once your salad is thoroughly mixed together, you can either serve it at room temperature, or you can chill it for a couple of hours, which will really bring out the flavor notes. Cheers, and bon appetit. Don't forget to bookmark our site.
