Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, cubed
  • 1 tsp (5ml) salt, plus more for seasoning water
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60ml) sour cream
  • 2 tbsp (30ml) Dijon mustard
  • 2 tbsp (30ml) white wine vinegar
  • ¼ cup red onion, finely diced
  • 2 tbsp (30ml) fresh chives, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil and cook until tender, about 15-20 minutes.
  2. Drain the potatoes in a colander and rinse with cold water. Allow to cool slightly.
  3. While the potatoes are cooling, in a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and white wine vinegar.
  4. Gently fold the cooled potatoes, red onion, and chives into the dressing. Be careful not to mash the potatoes.
  5. Season with salt and freshly ground black pepper to taste.
  6. Cover and refrigerate for at least 30 minutes before serving.