Sour Cream & Onion Potato Salad
Uncooked Yukon gold potato(es)
2 pound(s), unpeeled
Reduced-fat sour cream
⅔ cup(s), chopped
½ cup(s), thinly sliced
2 tbsp(s), thinly sliced (optional)
- Cut the potatoes into quarters and place in a large saucepan. Cover the potatoes with cool water; bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are just tender, 17 to 20 minutes. Drain the potatoes and cool slightly.
- In a large bowl, stir together the sour cream, mayonnaise, salt, black pepper, and garlic powder. Remove and discard the skins from the potato quarters; chop the potato quarters into bite-sized pieces. Add the chopped potatoes, scallions, and celery to the sour cream mixture; toss gently to coat. Spoon the potato salad into a serving bowl; garnish with the chives, if desired.
- Serving size: about ¾ cup