Ingredients:

  • 2 lbs baby red potatoes, halved or quartered into bite-sized pieces
  • 1 tbsp kosher salt
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup fresh chives, finely chopped
  • 2 tbsp spring onions, thinly sliced
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Place potatoes in a large pot and cover with cold water by about an inch. Add the salt and bring to a boil over high heat.
  2. Reduce to a simmer and cook for 12–15 minutes until the potatoes are fork-tender.
  3. Drain the potatoes in a colander and let them sit for 3–5 minutes to allow steam to escape.
  4. In a large mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, garlic powder, salt, and pepper until the mixture is smooth and cohesive.
  5. Add the cooled potatoes, chopped chives, spring onions, and parsley to the bowl.
  6. Using a rubber spatula, gently fold the potatoes into the dressing until every piece is coated.