Lemon-Chive Potato Salad

In 8-quart saucepot, heat potatoes, 2 teaspoons salt, and enough water to cover to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes until potatoes are fork-tender.

Meanwhile, from lemons, grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice. In large bowl, with wire whisk, mix lemon peel, lemon juice, oil, sugar, and 1 1/2 teaspoons salt.

Drain potatoes. Add hot potatoes to lemon dressing. With rubber spatula, stir gently to coat. Let potatoes cool at room temperature 30 minutes, stirring occasionally.

In small bowl, stir mayonnaise, milk, sour cream, and 1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and chopped chives to potatoes; stir gently to coat well. If not serving right away, cover and refrigerate. Garnish with chopped chives.