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Total Time
1 Hour
Yield
Makes 6 to 8 servings
Photo: Leo Gong; Styling: Karen Shinto

How to Make It

Step 1

Rinse and scrub potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, adjust heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes.

Step 2

Drain potatoes and put in a large bowl. Toss with 3 tbsp. lemon juice and let sit until cooled to room temperature, 20 to 30 minutes.

Step 3

Meanwhile, chop chives (you want about 1/2 cup) and dill (you want about 2 tbsp.).

Step 4

Put cream in a medium bowl and beat until soft peaks form. Beat in white pepper, remaining 1 tsp. salt, and remaining 1 tsp. lemon juice. Stir in chives and dill. Gently toss cooled potatoes with dressing. Serve immediately.

Step 5

Note: Nutritional analysis is per serving.

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