Rating: 3.08 stars
293 Ratings
  • 5 star values: 45
  • 4 star values: 47
  • 3 star values: 109
  • 2 star values: 69
  • 1 star values: 23

This classic, creamy salad is a go-with-everything summer side that is sure to satisfy at any gathering.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

For even cooking, buy same-size spuds. If you can't find them, keep an eye on the littlest ones and take them as they reach the right level of doneness.

Reviews (5)

293 Ratings
  • 5 star values: 45
  • 4 star values: 47
  • 3 star values: 109
  • 2 star values: 69
  • 1 star values: 23
Rating: 5 stars
07/12/2013
This is delicious! I used a little more mayo than the recipe called for and did not add the lemon juice as I felt the zest was enough. I also used a mix of white, red and purple potatoes. Really good!!
Rating: 4 stars
07/08/2013
I made this on the Fourth of July and it was good. I thought it was a little dry and the lemon was a tad too much in it.
Rating: Unrated
07/07/2013
Very yummy, but next time I will decrease the amount of potatoes because it is too dry. Also, I will try adding some celery to make it crunchy, and some egg to give it more depth. Then it will be delicious.
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Rating: Unrated
07/04/2013
Simple, fresh, delicious!
Rating: Unrated
07/04/2013
This was super easy to make and really good. The lemon adds a nice freshness