With all of the summer BBQ's coming up, you might want to try this potato salad as a side.
I have chives growing all over my gardens so I use them in everything I can think of. Chives in potato salad are so very good.
I cut my potatoes into the size cubes I want before cooking them. I find it much easy that cutting them after they've cooked. Plus, they cook a lot faster this way and evenly.
Always cook them in salted water.
When they are cubed this small you only need to bring them to a boil and they are done. When you can stick a toothpick in one easily, it is time to drain them.
As soon as i drain them, I add about 3 tablespoons of white vinegar to them.
And about 4 tablespoons of oil. Stir them around and let them sit until they absorb all the vinegar and oil. This give the salad a base flavor.
Crack in a bunch of black pepper and stir in the chopped chives.
Add about 3/4 cup of mayo and 1/2 cup of sour cream.
Add about 1/2 cup of milk. Stir until creamy and check for seasoning. If you like, you can add hard boiled eggs to this too. The flavor is better if it sits in the refrigerator overnight.
This is great with anything off the barbecue!