Lemony Creamy Potato Salad with Sour Cream Recipe

Place potatoes in a large pot cover with water and bring to a boil over medium-high heat. Add kosher salt reduce heat to medium-low and simmer until tender 12 to 14 minutes. Drain potatoes run under cold water to cool and cut into quarters.

Whisk together sour cream lemon juice and pepper in a large bowl. Add potatoes celery and chives; toss to combine. Chill for 30 minutes before serving.