BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 10 2009

Red Potato Salad with Sour Cream and Chives

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6 large red potatoes
1/2 cup sour cream
1/2 cup plain yogurt
1/4 cup fresh chives, finely chopped
1 teaspoon salt
ground black pepper to taste

Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.

In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.