Zesty Potato Salad

1. 1

   Wash the potatoes well.

2. 2

   In a large heavy pot, bring water to a boil.

3. 3

   Add the potatoes and boil for 15 to 20 minutes, or until they are tender, being careful not to overcook them, as you dont want them mushy.

4. 4

   Drain the potatoes in a colander, and run cold water over them to stop them from continuing to cook.

5. 5

   Let them cool in the colander.

6. 6

   Slice the potatoes into thin rounds, leaving the skin on.

7. 7

   Set aside.

8. 8

   In a medium bowl, combine the sour cream, dill, garlic powder, onion powder, chives, mayonnaise, pepper, and salt.

9. 9

   Stir well.

10. 10

    In a large bowl, toss the potatoes with the chopped eggs and the sour cream dressing.

11. 11

    Cover the bowl and chill in the refrigerator for 2 hours before serving.

12. 12

    Sprinkle top with basic barbecue rub before serving, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.