A summer time favourite, great for a barbeque or a family potluck!
Prep Time: 20 minutes
Serves 4
| 12-16 small | New PEI Potatoes, halved |
| 2 tbsp (30 ml) | Sour Cream |
| 1.5 tbsp (23 ml) | Mayonnaise |
| 1 | Shallot, minced |
| 1/2 tsp (2 ml) | Lemon Juice |
| 2 tbsp (30 ml) | Chives, chopped |
| 1 tbsp (15 ml) | Fresh Sage, chopped |
| to taste | Salt and Pepper |
1. Gently scrub potatoes to remove dirt and loose skin.
2. Cut potatoes in half if necessary.
3. Place potatoes in a pot of lightly salted, cold water. Bring to a boil, reduce heat and simmer for approximately 10-12 minutes or until tender.
4. Drain and allow to cool.
5. In a large bowl, mix together the sour cream, mayonnaise, red onion, lemon juice and chives and fold in potatoes.
6. Season to taste with salt & pepper.
Chef’s Tips:
· Try adding your favourite potato salad ingredients such as bacon or hard-boiled eggs.
· This salad can be made ahead and kept in the refrigerator until ready to serve.
· New potatoes are delicious served au naturel and the potato skin is full of nutrients such as vitamin C.
