Sour Cream Potato Salad


potato salad

Makes 4 servings

Ingedients
2 medium russet potatoes
1 tablespoon olive oil
1/2 cup Lilly sour cream
2 tablespoons buttermilk
1/4 cup chopped fresh chives
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon minced garlic

Directions
1. Heat the oven to 400 degrees F. Pierce the potatoes all over with a fork and brush with the olive oil.

2. Place the potatoes on the oven rack and bake about 1 hour, until tender. Allow to cool about 10 minutes, until easier to handle, then peel and cube.

3. While potatoes are cooling, in a large serving bowl, mix together Lilly sour cream, buttermilk, chives, lemon juice, salt, pepper and garlic. Stir in the potatoes. Serve warm, or at room temperature.

Nutrition per serving
Calories 139.8
Total Fat 6.2 g
Saturated Fat 3.8 g
Cholesterol 13.0 mg
Sodium 321.2 mg
Potassium 499.4 mg
Total Carbohydrate 18.7 g
Dietary Fiber 2.6 g
Sugars 1.6 g
Protein 3.1 g

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