Recipe : Chive Potato Salad

by Ginny on July 7, 2011

This classically-inspired potato salad is best if made one day in advance.


  • 3 pounds red potatoes, washed and scrubbed
  • 3/4 cup lite mayonnaise
  • 1/4 cup plain yogurt
  • 1/4 cup finely chopped fresh chives
  • 2 teaspoon white wine vinegar
  • 1 1/4 teaspoon kosher salt
  • 1/4 cup chopped bread and butter pickles, plus 1 teaspoon juice
  • 2 celery ribs, diced small
  • 2 tablespoons Dijon mustard
  • 2/3 cup diced sweet onion (like Vidalia or Walla Walla)
  • 2 tablespoons fresh chive flowers, for garnish (optional, or substitute freshly minced chives)

1. Place whole, unpeeled potatoes in a large pot and cover with cool water. Bring to a boil, reduce heat and simmer until skins are beginning to split, and potatoes pierce easily with a paring knife, about 25 to 35 minutes (for medium red potatoes). Drain and set aside to cool.

2. In a large mixing bowl combine remaining ingredients and set aside.

3. Peel the skins from potatoes and discard (they should slip away easily). Alternately, leave the skins on, using a serrated knife to cut the potatoes. Chop potatoes as desired and add to remaining ingredients. Toss to combine. Taste and adjust seasonings. If possible, refrigerate overnight so flavors can marry.

Makes 7 Cups

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