I have always loved potatoes:  baked potatoes, sweet potatoes, French fries, sautéed potatoes, hash browns, potatoes au gratin, potatoes dauphinoise, sweet potato fries, mashed potatoes, sweet potato puree, pureed potatoes, roasted potatoes.  Delish! 

And I have always loved simple dishes that work best without too much fuss or too many ingredients.  What I love about this side dish is that it is simple to make, healthy, and fun.  

I first made this potato dish for a Whole Foods cooking demonstration here on Maui.  While I was standing there, with my sample dish of small potatoes with fresh chives, a man walked by my table, intent on getting in and out of the store.  He spied the potato dish and asked if he could try one.  I said, "sure!".  He loved the potatoes, wanted to know the exact recipe, and could not believe how easy the dish was to make.  He was so excited that he decided to buy the potatoes and make the dish himself.  I love that!  I shared the recipe and off he went to buy the ingredients.  He came back a bit later and said, "You inspire me!  Thank you!".  The sweetest compliment ever!  

So, if you need a fun side dish for your meal, this is it.  It is a simple, pretty, and fun little potato dish.  Steaming is a great way to retain important nutrients.  

Potatoes are a good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, and pantothenic acid.  Potatoes also have phytonutrients and dietary fiber.  Originally, potatoes came from the Andean mountains of South America.  Potatoes were then brought to Europe in the 16th century by Spanish Explorers.  

Chives also have nutrients.  Fresh chives have small amounts of vitamin A, vitamin C, vitamin K, folate, choline, calcium, magnesium, phosphorus and potassium.  And fresh green chives add a bit of taste and color.  And the olive oil adds a bit of healthy mono-unsaturated fat.  Enjoy.  

Tri-color potatoes with chives
(serves 2)

Ingredients:
• Small round tri-color potatoes, 3 cups
• Fresh chives, 1 bunch
• Organic extra virgin cold-pressed olive oil, 2 tablespoons
• Sea salt
• Black pepper

1. Rinse small potatoes.  Add water to large steaming pot, about 2 cups.  Toss potatoes in steamer basket. Add steamer over pot with water.  Cover potatoes in steamer with a lid. 
2. Set to medium high heat.  Let potatoes steam for 30-40 minutes.  Check potatoes for softness with a knife.  Knife should pierce through potatoes smoothly and potatoes will be soft once fully cooked.
3. While potatoes steam, chop fresh green chives into  1/2 inch length pieces.  Chop chives to equal about a 1/4 cup serving.  Set aside.
4. Once fully cooked, toss potatoes in large serving bowl.  Add two tablespoons olive oil.  Toss well.  
5. Add salt, pepper to taste.
6. Add chopped fresh green chives.  Toss well.  
7. Just before serving, sprinkle more chives on top, for presentation.  

Enjoy!

Options:
• Can use fingerling potatoes, small red potatoes, or small purple potatoes instead of tri-color small round potatoes.  Make sure to cut larger sized potatoes into small, one inch pieces.
• Can use fresh dill, parsley, cilantro, or basil instead of chives.
• These potatoes last a few days in the fridge.
• This dish is great reheated as well.  Just toss in a sauté pan, with a little olive oil, and heat and serve!
• Great for breakfast served with scrambled eggs, an omelette, or a frittata.
• Great side dish for fish, chicken, meat, salad, veggies.

***

june 1, 2016 • recipe 13
an original recipe by Carol Giardino • all rights reserved