MTC’s Potato Salad

I’d like to call this “not your average potato salad”, but I think “MTC’s Potato Salad” sounds a bit better. This really is so much better than your average potato salad. For starters, it doesn’t use mayo. Some people might look at this as a negative but I’m a firm believer in the lighter version of this American barbecue staple. It also uses a good bit of lemon zest and chives which brighten it up. Try my recipe, I dare you. I promise you will be converted into a firm believer of no mayo potato salad too.

Serves 6

  • 2 kg (4.4 lbs) potatoes, I use the smallest potatoes I can find
  • 250g (2/3 cup) sour cream
  • 1/2 cup chives, finely diced
  • 1/2 cup celery, finely diced
  • Zest of 2 lemons
  • Salt and pepper to taste


  1. Bring a large pot of water to a boil over high heat. Add in your potatoes and boil until cooked through. *a good way to test if the potato is cooked through is to insert a knife into the center of a potato and if it slips out easily, they are done.
  2. Once cooked, drain the potatoes and let cool completely on a wire rack.
  3. Once completely cooled, cut potatoes into your desired size and transfer into a large bowl. I cut mine in half once.
  4. Mix the sour cream, chives, celery and lemon zest through the potatoes until evenly coated. Be sure not to crush the potatoes.
  5. Season to taste with salt and pepper and serve cold.

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