Posted by Stacy Spensley on Jul.01, 2010

ⓒ iStockPhoto - kcline

What’s a backyard barbecue without potato salad? If your normal recipe calls for hard-boiled eggs or other ingredients you don’t have prepared and ready, tossing a side dish together could be a two-day chore. Instead, try this simple recipe. It’s kid-friendly, fast, and delicious!

Use waxy potatoes with the skins left on; the potatoes won’t break apart and the skin adds extra fiber and protein. If you want a little more excitement, it’s easy to dress up this salad with diced bill pepper, scallions, roasted corn kernels, or even some grilled veggies. For a vegan version, use non-dairy sour cream.

If you have chives in the garden and your kids are old enough, ask them to cut some chives with a pair of kitchen scissors, then they can use the shears to mince the chives for the salad.

Three-Ingredient Potato Salad
Yields 6 servings

2 pounds waxy potatoes such as red, fingerling, or Yukon Gold
3/4 cup organic sour cream
3 tablespoons fresh minced chives
salt and pepper to taste

Cut potatoes in quarters (if small) or uniform cubes. Place in a pot of cold water and bring to a boil. Cook, covered, for 10-15 minutes until easily pierced with a fork. Drain.

Toss warm potatoes with sour cream and chives. Season with salt and pepper. Serve slightly warm, room temperature, or cold. Can be made ahead of time.

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Posted under Food, Nutrition & Recipes, Healthy Recipes, Salads and Sides.