Cheese and Chives-Potato Salad

Serves 4-6

5 large Russet potatoes

1 cup ¼-inch cubes sharp cheddar cheese

1 cup ¼-inch cubes (yellow or white) American cheese

2 hard-boiled eggs (coarsely chopped)

2 small shallots (chopped)

¼ cup finely chopped fresh chives

2 tablespoons finely chopped fresh dill

½ cup mayonnaise

¼ cup sour cream

1 teaspoon white wine vinegar

2 tablespoons salt

Freshly ground black pepper (to taste)

 

1. Place potatoes in a pot or large saucepan. Completely cover with water. Add salt. Bring to a boil. Reduce heat and simmer until tender. Drain. Allow to cool.
2. Peel and dice potatoes. Place in a large bowl. Add eggs, both kinds of cheese, and shallots. Toss gently.
3. In a small bowl, whisk together mayonnaise, sour cream, vinegar, dill, and chives.
4. Pour dressing over potato mixture. Season with freshly ground black pepper. Gently toss well to combine. Serve at room temperature or chilled.