Creamy Red Skin Potato Salad
Servings: servings
Ingredients
- 3 pounds red potatoes
- 1 cup mayonnaise
- 1 large lemon, zested and juiced (about ¼ cup)
- 1 (8-ounce) package fresh chives, finely chopped
- 2 teaspoons Dijon mustard
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Wash potatoes and place, unpeeled, in a large pot. Fill pot so that the water just covers the potatoes, salt the water, and bring to a boil. Reduce to a simmer and cook until the potatoes can be easily pierced with a fork, about 20 minutes or so. Drain and place in the refrigerator to cool completely.
- In a large bowl, whisk together mayonnaise, lemon zest and juice, chives, and dijon mustard. Add salt and pepper to taste.
- Cut cooled potatoes into 1" to 1 ½" chunks. Add potatoes to the salad dressing mixture, and toss to combine.
- Refrigerate for at least 1 hour before serving.
Nutrition
Serving: 1g | Calories: 352kcal | Carbohydrates: 36g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Cholesterol: 12mg | Sodium: 267mg | Fiber: 4g | Sugar: 4g
