Replacing some of the mayonnaise with sour cream in this potato salad lends a slightly tangy taste and feels lighter than the traditional versions. I like to use red potatoes because the color of the skin makes the prettiest salad. Make the entire salad ahead of time and chill until serving.
Creamy Red Potato Salad
- 3 Lbs red potatoes
- ½ Cup sour cream
- ½ Cup mayonnaise
- Zest of 1 lemon
- 2 TBSP white vinegar
- 1 tsp table salt
- ¼ tsp freshly ground black pepper
- ⅔ Cup sliced scallions
- Cover the potatoes with cold water. Bring to a boil in a large saucepan over medium-high, reduce the heat to medium-low, and cook for 20 minutes or until they are tender when stuck with a fork. Let cool; cut into 1-inch 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 1 hour before serving or up to 2 days.