How to Cook: The Best Basic Potato Salad

By nnlester

Ingredients

• 3 3 1-inch pounds russet potatoes, peeled and cut into 1-inch chunks
• to and ground black pepper to taste
• 1/3 1/3 1/3 cup light or regular sour cream
• 1/3 1/3 1/3 cup gluten-free mayonnaise
• 1/4 1/4 1/4 cup mixed chopped herbs such as parsley, basil and thyme
• 2 2 2 tablespoons lemon juice
• 2 2 2 ribs celery, chopped
• 1/2 1/2 1/2 small onion, chopped

Details

Adapted from wholefoodsmarket.com

Preparation

Step 1

Method: Put potatoes into a pot, cover with salted water and bring to a boil. Reduce heat and simmer 8 to 10 minutes. Be careful not to overcook. Test for doneness by inserting a fork into a potato chunk. It should slide in easily without breaking apart the potato. Immediately drain well and let cool 10 minutes.

Gently toss potatoes with sour cream, mayonnaise, herbs, lemon juice, celery, onion, salt and pepper. Cover and chill before serving.