Yummy Potato Salad, Almost Healthy

Boil the potatoes in salted water, peeled or not, whichever way you prefer, until cooked but not mushy. Let cool slightly and chop them up into medium sized pieces.

Meanwhile, mix sour cream, chives, onions, garlic, pickles, and seasonings until dressing is creamy. You might have to add a little milk or vinegar, depending on the sour cream you’re using.

Toss warm potatoes and dressing, carefully fold in peas and chopped eggs if you’re using them, and let cool completely at room temperature so the flavors can steep through the whole thing.

It keeps in the fridge for at least two days and gets better every time you get it out to have another spoonful.