Method

Place the potatoes in a large pot, add enough water to cover them, cover the pot with a lid, and bring to a boil.  Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes.  Drain and let cool until you can handle them.  Cut into quarters or halves, depending on the size of the potatoes.

In a large bowl, toss together the potatoes, peas, onions, egg, and celery.  In a small bowl, combine the sour cream, mayonnaise, lemon juice, black pepper, and salt.  Pour the dressing over the vegetables, add the parsley and chives, and toss well to combine.  Cover and refrigerate for several hours, to overnight.

Serves: 6

Reprinted with permission from ©Debbie Moose, Potato Salad: 65 Recipes from Classic to Cool, by Debbie Moose, published by John Wiley & Sons click for book review

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