This is my favorite potato salad- nice light lemony flavor, and no heavy mayonnaise taste thanks to the addition of sour cream. This is great to take to any summer gathering.
5 pounds Yukon Gold potatoes, cut into 1 1/2-inch chunks
1/4 c. lemon juice
2 tsp. lemon peel
3 Tbsp. olive oil
1 tsp. sugar
3/4 c. light mayonnaise
1/2 c. milk
1/3 c. sour cream
5 large celery stalks, chopped
1/2 c. chopped green onions
In a large pot, 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 tender.
In large bowl, whisk together lemon peel, lemon juice, oil, sugar, and 1 1/2 teaspoons salt.
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.
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.
