Swiss Potato Salad with Emmental

Ingredients

• about 910 g Potatoes, Yukon Gold
• 1 cup Emmental cheese, cubed
• 1/2 medium Red onion, finely chopped
• 1/2 cup Mayonnaise
• 1/4 cup Sour cream
• 1 tbsp Dijon mustard
• 2 tbsp Fresh chives, chopped
• 2 tbsp Fresh parsley, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Boil the potatoes in salted water until tender (about 15-20 minutes). Drain and let cool slightly.
2. 2Cut the potatoes into bite-sized pieces.
3. 3In a large bowl, combine the potatoes, Emmental cheese, and red onion.
4. 4In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, chives, parsley, salt, and pepper.
5. 5Pour the dressing over the potato mixture and gently toss to combine.
6. 6Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

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