Monday 18 February 2013

Potato Salad with Chives

Potato salad with chives

The humble potato has been much abused over the years with many simply cut and thrown in a deep fat fryer. It's not fair to them and it's time they stood up for themselves and showed their beauty off. In this potato salad recipe I use British New potatoes. Despite the terrible weather there is no reason to shun potatoes grown in the UK. The rest of the ingredients are rather handily store cupboard ingredients or if using fresh chives, found in the garden.

I chill this potato salad to let the flavours develop but if you want it warm that's your choice. I have to say I've never actually eaten it warm. It's great as a accompaniment to quiche. This recipe is gluten-free, vegetarian and vegan. It uses white wine vinegar and not all brands are vegetarian/vegan so please check the bottle beforehand if this is a concern to you.

Serves 2


10oz (280-300g) New potatoes
1 tbsp (15ml) White wine vinegar
1 tsp (5ml) Dijon mustard
2½ tbsp (37.5ml) Extra Virgin olive oil
Salt & pepper to taste
2 tsp (10ml) fresh chives, chopped or 1 tsp (5ml) dried chives


1. Wash the potatoes well and put them in a saucepan. Cover with water and bring to the boil. Reduce to a simmer and cook for around 15 minutes. The potatoes should be cooked through but not soft or starting to fall to pieces.

2. Drain the potatoes and let them cool slightly while you make the dressing.

3. Measure out the white wine vinegar and mustard in a small bowl. Gradually whisk in the oil until the ingredients have combined. Season with the salt & pepper to your own taste.

4. Cut the potatoes into slices and put into a bowl. Pour over the dressing and the chives and mix together ensuring you don't break up the potatoes.

5. Chill for at least 2 hours before serving.


  1. Welcome to the world of blogging. And this potato salad hot or cold has me drooling. I love all the ingredients. Thanks for sharing.

  2. I had both potatoes & leeks in the veg box from Riverford Organics this month & so used them up in a potato & leek gratin from BBC Good Food - really yummy & just right with the weather turning rather cold again.


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