This classic, creamy salad is a go-with-everything summer side that is sure to satisfy at any gathering.
- Total Time:
- Servings: 6
Photography: Bryan Gardner
Source: Everyday Food, July/August 2013
- Salt and pepper
- 3 pounds (8 to 10) medium red potatoes, scrubbed
- 1/2 cup mayonnaise
- 1 teaspoon grated lemon zest plus 2 tablespoons juice
- 1/2 cup finely chopped fresh chives
In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.