Chive Potato Salad
from Cooking A to Z

This potato salad borrows its flavors from the popular side, Baked Potato with Sour Cream and Chives. We like to serve this at Easter.

2 pounds small new, or other boiling, potatoes
3/4 cup mayonnaise
3/4 cup Crème Fraîche or sour cream
1 bunch fresh chives, snipped (about 1/2 cup)
salt & pepper

The day before the salad is prepared, peel off a strip of skin from around the middle of each potato. Bring a 4-quart pot of salted water to a boil. Add the potatoes and cook, covered, until easily pierced with the tip of a sharp knife (20 to 30 minutes).

Drain and cool completely. Refrigerate, covered.

The next day, combine the mayonnaise and Crème Fraîche or sour cream in a medium bowl. Add potatoes and toss to cover with the sauce. Sprinkle with snipped chives. Serve immediately, or refrigerate, covered, up to 24 hours before serving.

Serves 6.