How do I know when the potatoes are done?

You want the potatoes to be nice and tender, so after about 10 minutes, scoop one out with a slotted spoon and stick a paring knife into it. The knife will go in easily when they are done.

What is lemon zest again?

Lemon zest is the peel of the lemon, which is full of bright flavor! But you want to make sure you get super light shavings of it since it is packed with so much taste, and I love a microplane zester for this quick job (and it also works great on Parmesan cheese as well!)

What's the best way to juice a lemon?

There are a million juicers out there, but my favorite is this citrus juicer you've probably spotted at your friendly neighborhood bar. Cut your lemon (or lime!) in half, pop it in the juicer, give it a squeeze and you have lemon juice - with no seeds getting in the way!

Does this potato salad need to be chilled?

Yes and no! You can either eat it up right away at room temperature, or you can pop it in the fridge for a couple of hours if you are a chilled potato salad type of person.

Have a question that I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

Sour Cream Potato Salad

Name: Sour Cream Lemon Potato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 cups baby potatoes, rinsed well; 1/3 cup sour cream; Juice and zest from ½ lemon; ¼ cup fresh dill, chopped; 1 shallot, peeled and chopped; Sea salt and pepper

Sour Cream Lemon Potato Salad

Sour cream potato salad in a bowl with serving utensils.

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This recipe for sour cream lemon potato salad swaps the mayo for the bright tastes of a creamy citrus dressing, and baby potatoes means no peeling! Now that’s a side dish winner all the way around.

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

4 cups baby potatoes, rinsed well
1/3 cup sour cream
Juice and zest from ½ lemon
¼ cup fresh dill, chopped
1 shallot, peeled and chopped
Sea salt and pepper

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Instructions

Place potatoes in a pot of water and bring to a boil. Simmer until the potatoes are just tender, about 10 minutes. Drain and run under cold water until cooled.
Cut into halves (you can leave any very small ones whole) and place in a mixing bowl.
Add sour cream and toss until coated.
Add lemon juice and zest, dill and shallot and toss again. Season to taste with salt and pepper.
You can either serve this immediately, or you can chill it down in the fridge for several hours if you like your potato salad cool!

Notes

- Potatoes: You can use any kind of baby potatoes – yellow, red…they even come in purple. And if you prefer, you can use the big ones. We would recommend Yukon Golds – just scrub them up and cut them into quarters before you cook them.

- Sour Cream: You can use anything from fat-free to full fat.

- Lemon: There’s nothing like fresh lemon juice, but in a pinch you can use a couple of tablespoons of bottled lemon juice instead.

- Shallot: You can substitute a handful of chopped scallions or chives if you prefer.

Find it online: https://www.framedcooks.com/sour-cream-lemon-potato-salad/