While we do quite love the creamy, crumble mess of carbs, we tend to associate it with picnics. Barbecues. Summer. And in all honesty?
Now, we’re not saying that potato salad makes you fat. No, not you, you skinny little thing that can eat anything.
But it does make us fat. Or at least, it did the one summer when we ate mounds and mounds of sweet and mayo-creamy starch at almost every meal because we told ourselves it was fine because why else would it be called “salad?”
We dealt with that situation physically, but mentally, we will never be able to get out of our heads that potato salad makes us fat.
So this is not a potato salad.
Even though it’s served room temperature or cold and has a creamy “dressing” of sorts on it, it is nothing like those things called “potato salad.” It doesn’t even have mayo in it.
It’s a potato side dish.
Potatoes and Green Beans with Sour Cream and Chives
2 pounds small Yukon Gold potatoes, scrubbed
2 pounds green beans, washed and trimmed of ends
½ cup sour cream
¼ cup finely chopped fresh chives
½ teaspoon salt plus more to taste
fresh ground pepper to taste
Place potatoes in large pot and fill with enough water to cover potatoes by at least 2 inches. Bring to a boil over medium-high heat, then turn heat down to low and let simmer until potatoes are tender, about 20 minutes.
Remove the potatoes from the pot with a slotted spoon or ladle, leaving the simmering water in the pot. Turn the potatoes out onto paper towels to cool and make sure they are completely dry.
While the potatoes are cooling, bring the water in the pot back up to a boil. Place the washed green beans in the boiling water. When the water returns to a boil, count to 20, then drain the green beans. Place green beans in ice cold water to cool them down, then remove from water and pat with paper towels until they are completely dry.
Whisk together sour cream, salt and chives. Toss cooled potatoes and green beans with sour cream. Taste and season with additional salt and fresh ground pepper. Garnish with chives.