Since chives are in season and we are running crazy with them, I try to use them in a lot of recipes. Last year I found a recipe for "Baked Potato Salad". And I made it several times because it is so easy and so yummy and not to mention, very inexpensive!
Here's a picture of the ingredients:
How easy and simple are those ingredients!
(I so rarely measure anything so, I hope I can guesstimate it for you)
I had all these little Yukon Gold potatoes that had bad spots so, that is why I thought I would use them up to make this dish.
1 cup of sour cream. Add more if you like it really creamy.
about 1/2 C chopped chives
Unfortunately our dill is still too little to chop, so I am using a half of a teaspoon of dried dill that we dried last year. I way prefer the fresh, but oh well.
Remember, when using dried herbs use the 1:3 ratio.
1t dried herbs = 3t (1T) Fresh herbs.
salt and pepper to taste
Boil potatoes. Let cool (you can leave the skins on if your like potato skins). Slice cooled potatoes into about 1/2 inch slices. In a separate bowl, I toss in the rest of the ingredients and stir everything up. Then I gently toss the potatoes with the dressing (you don't want potato mush LOL). Put in fridge for a bit (let the flavors come out). Serve!
I have added crumbled cooked bacon and/or shredded cheddar cheese to this before as well and that is also very tasty. And I have used Ranch dressing instead of sour cream. I liked that, but I prefer the real baked potato flavor that straight sour cream gives better
Originally posted at The Thrifty Groove