Frank's Recipes! Potato Salad Vichyssoise

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Potato Salad Vichyssoise

6 to 8 small baking potatoes (about 3 lbs.)
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup fresh chives, chopped
Ground white pepper
Salt

Serves 4

In a large covered saucepan, bring 3 quarts water and 1 tablespoon salt to a boil over high heat. While water is coming to a boil, fill large bowl with cold water.

Under cold running water, rinse potatoes and peel with vegetable peeler, placing each one in bowl of water when finished. Remove one potato from water. Cut potato widthwise into 1/8-inch to 1/4-inch slices. Return slices to water and repeat process with remaining potatoes. In colander, drain potatoes and slip them carefully into boiling water.

Cook over medium high heat until slices can be easily penetrated with tip of a knife, about 5 minutes. In colander, drain potatoes, taking care not to break slices. With wooden spoon, carefully return potatoes to pan. Place a folded clean dish towel over pan and lay saucepan cover on top.

With heat turned off, let potatoes sit in pan about 5 minutes. Transfer potatoes to a large bowl and season with salt and pepper to taste. Leave potatoes to cool, about 15 minutes. While potatoes are cooling, combine mayonnaise, sour cream, and 1/4 cup chives in a small bowl, and stir with a fork until blended. Cover and refrigerate. Cover and refrigerate potatoes until needed.

Remove dressing and potatoes from refrigerator. With wooden spoon, spoon dressing over potatoes and gently toss to combine, being careful not to break potato slices. Turn potatoes into serving dish and, if desired, garnish with chives.