Potato and chive salad boasts delicate flavor combinations, with subtle onion flavors provided by the chives.
This potato salad is dressed in a mustard and red wine vinaigrette for a light and refreshing taste of summer. This may be the perfect side dish you're in search of, for sunny picnics and summertime potlucks.
Table of Contents
- Flavor of Chives
- Secret to Tasty Potato Salad
- Potluck or Barbecue Side Dish
- Is it better to bake or boil potatoes for potato salad?
- Ingredients for Potato and Chive Salad
- Directions for Mustard Vinaigrette Based Potato Salad
- Recipe Card and Video
- More Salad Recipes
Flavor of Chives
I like the less robust onion flavor of chives in this potato salad. In addition, the oil based rather than creamy mayonnaise, sour cream, or yogurt based dressing adds wonderful layers of flavor.
If you've ever searched for a recipe to use up fresh chives, then this may be just the recipe for you. Chives perfectly compliment potato salad.
Do you tend to use chives only as a garnish? If you've ever searched for a recipe that incorporates fresh chives, then this potato salad may be just what you're looking for.
Chives doctor up a bland potato salad in my opinion, especially when combined with an olive oil based dressing with Dijon mustard.
Secret to Tasty Potato Salad
I'm going to let you in on my secret to success for this potato salad. The key to a satisfying potato salad is to make it ahead of time, and to let it sit in the fridge for a few hours before serving.
The vinaigtrette dressing seeps through the chopped potatoes and lends the most delicious bite with a sweet vinegar kick.
Potluck or Barbecue Side Dish
Plus I love this recipe for summer time picnics or potlucks. It holds up well when being transported, and you don't have to worry about a mayo based dressing separating.
Plus serving potato salad on a bed of arugula makes it look extra eye appealing. A few extra greens are always a good idea on anyone's daily menu.
Potato and chive salad is a delicious side for grilled meats, so add this recipe to your barbecue files.
Is it better to bake or boil potatoes for potato salad?
I like to boil rather than bake potatoes when making a potato salad side dish. Baking or roasting potatoes creates a crispy outside layer that doesn't add to a perfectly textured potato salad.
By boiling the potatoes you can ensure they are perfectly fork tender, but not soft and overcooked. Try not to over boil the potatoes, since you don't want them to fall apart and go mushy when chopped.
Plus I love eating potatoes with their skins on, especially small baby potatoes that boast delicate, tasty skins. There's plenty of nutrition in potato skins, so why not eat them whenever you can.
In County Cork we claim we eat our potatoes, "skin and all."
Ingredients for Potato and Chive Salad
Here's a quick list of what you'll need for this recipe. Check out the recipe card at the end of this post for exact quantites. You can toggle between US and Metric equivalents, plus you'll even find the nutrition information for this potato salad recipe.
Here's what you'll need:
- baby potatoes
- fresh mint
- extra virgin olive oil
- red wine vinegar
- Dijon mustard
- finely chopped chives
- sea salt to season the dressing
- freshly ground black pepper to season the dressing
- salt for the potato cooking water
- arugula to serve (called rocket leaves in Ireland)
I like to use red wine vinegar for this recipe, but you can substitute your favorite balsamic vinegar if you wish. Apple cider vinegar also works, but it will give the dressing a sharper taste.
Yukon Gold potatoes work well for this recipe, but make sure they're small. New potatoes are perfect for this recipe. They come into season in early summer, which is perfect for summer bbqs.
You can substitute different herbs instead of the chives if you wish. If you like strong onion flavor, then use some peeled and finely chopped red onions.
Chopped fresh dill or parsley are options that work well. Another addition could be finely diced dilled pickles. Once you master the basic recipe, you're free to get creative with additions and substitutions. That's the true joy of cooking.
Directions for Mustard Vinaigrette Based Potato Salad
Here you'll find step-by-step photographic instructions, plus there's a recipe card at the end of this post, should you wish to print the recipe for your collection.
Prepare the Potatoes
The first step involves cooking the potatoes. There's no need to peel the potatoes, just make sure they are well cleaned with no dirt on the outer skins.
Add the potatoes to a large pot and cover them with water. Add salt and chopped mint to the water. The mint will be discarded once the potatoes are cooked, but they add an extra layer of flavor to this salad.
Bring the water to the boil over high heat, then lower the heat and simmer the potatoes for about 12 minutes until the potatoes are just tender.
Take care not to overcook the potatoes, since you don't want them to fall apart when you cool them and chop them into bite size pieces.
When the potatoes are fork tender, drain them and return them to the pot. Allow them to cool completely.
When they have cooled down, put them on a chopping board and cut them into bite size pieces.
Mix the dressing
Next make the dressing.
Take a small bowl and add the olive oil, red wine vinegar, and mustard.
Whisk the mixture together and season with salt and pepper.
Add the potatoes to a large bowl.
Pour the olive oil dressing over the chopped and cooled potatoes. Mix well together. Sprinkle with chopped chives and mix.
Cover the bowl and transfer it to the fridge to cool for a few hours before serving. That's when the magic of the flavours happens. Everything blends together for a delicious summer side.
Plus the good news is that this salad has less calories than a typical mayonnaise based potato salad. You'll have lots of flavor, and a little less guilt about your waistline with this recipe.
Recipe Card and Video
Here's a video summarizing the process for making this potato and chive salad.
Here's the recipe card for this potato salad - feel free to save it and print it for your kitchen files.
Potato and Chive Salad
- 2 pounds baby potatoes
- 1 tablespoon fresh mint chopped
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped chives
- ⅛ teaspoon sea salt to season the dressing
- ⅛ teaspoon freshly ground black pepper to season the dressing
- ¼ teaspoon salt for potato cooking water
- 2 cups arugula to serve
- Add the potatoes to a large cooking pot and cover them with water and add salt and the chopped mint. Bring to the boil and simmer for about 12 minutes until the potatoes are tender.
- Drain the potatoes and allow to cool. When cool cut the potatoes into bite size pieces.
- In a separate medium bowl whisk the olive oil, vinegar, and mustard together. Season with sea salt and freshly ground black pepper.
- Add the potatoes to a large bowl. Pour the dressing over the potatoes. Sprinkle with chopped chives and mix. Cover and refrigerate for 2 to 4 hours before serving.
- Serve the salad on a bed of arugula leaves.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I hope you enjoy this summer taste of Ireland. Remember potato salad doesn't alway need to be slathered in creamy mayonnaise.
This sweet and tangy chive potato salad is a worthy alternative to traditional potato salad. Why not give it a try for your next barbecue?
Happy barbecue season to all.
More Salad Recipes
Here are some other salads you might enjoy.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
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