Potato Salad with Chives

This easy Potato Salad with Chives (and a simple olive oil and balsamic vinegar dressing) is a perfectly delicious and healthy meal. Enjoy as a side dish to your summer BBQ or even as a main course, along with a simple green salad. Warm or chilled, too. Either way, you will like it!

Hello folks – how are you doing? I hope you all had a lovely weekend, and you now are ready to enjoy new week.

Also, have you opened your grilling season yet? And whether your answer is “yes” or “no”, I’ve got something for you – this Potato Salad with Chives that will be perfect for your grilling season!

Potato Salad or… Not?

Now, I am often get confused when it comes to a potato salad and… humm… boiled potatoes with a few additions. How to clearly classify and decide what belongs to what category? Like this Potato Salad with Chives – does it really qualify as a potato salad?

Let’s see. Wikipedia says that a potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and vegetables. Okay, so far – acceptable.

Now, typically a salad is a cold dish. But wait a minute – warm potato salad variations exist, too!

Also, when we talk about dressing, we often think of something creamy like mayo or yogurt. But vinaigrette-like dressings are also commonly used (i.e., German style potato salads).

Lastly, a potato salad is considered a side dish, which would be particularly great to enjoy with grilled and meats. True. But honestly, a good potato sometimes does not require anything. Yes, not super healthy. But that’s an option for sure.

Do you see where I am going here? That’s not a simple matter at all! What do you think folks?

Potato Salad with Chives

Whether you agree to call this recipe a salad or not, I can assure it is absolutely delicious. Made with a light dressing, it is a relatively healthier, too. And you can enjoy it chilled (or room temperature) or warm.

To make it, you will need baby potatoes (skins on or off – your choice), chives (do not discard blossoms as they are perfectly edible and nice), parsley, and shallot. For a dressing, I used the combination of olive oil, balsamic vinegar, and maple syrup for an extra added sweetness. Maple is optional, though. And of course, salt and pepper.

Easy and delicious!

More Potato Salads

Potato Beetroot Herring Salad

Potato Ham Egg Salad

Creamy Potato Salad

Potato Egg Prosciutto Salad

I hope you like this Potato Salad with Chives, so you will try it this or next season. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

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Potato Salad with Chives

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Slaws and All-Season SaladsDifficulty: Easy

Servings

4-6

servings

Prep time

10

minutes

Cooking time

20

minutes

This easy Potato Salad with Chives (and a simple olive oil and balsamic vinegar dressing) is a perfectly delicious and healthy meal.

Cook Mode

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Ingredients

• 2 lb. (900 gr.) waxy baby potatoes – skins off or on

• 1 shallot, minced

• a bunch of chives, minced (about 1/2 cup or 20-30 gr.) – reserve a few blossoms if any

• a few large parsley sprigs, minced (about 1/4 cup or 15 gr.)

• 3 tbsp. (45 ml.) extra version olive oil

• 1 tbsp. (15 ml.) balsamic vinegar

• 1/2 tbsp. (7 ml.) maple syrup, optional

• 1/4 to 1/2 tsp. salt + more for cooking the potatoes

• black pepper, to taste

Directions

• Bring a medium-large pot with lightly salted water to a boil. Add the potatoes, reduce the heat, and simmer until the potatoes are just tender; check their doneness by piercing them with a sharp knife.
• Drain the potatoes then return the pot, cook them for a minute or two over a low heat to remove any excess water. Off heat and leave to cool slightly. If desired, you can cut them in halves.
• In a meantime, in a small bowl whisk the olive oil, balsamic, maple syrup (if using), and salt and pepper.
• While the potatoes are still warm, add the dressing and gently mix to coat. Stir in the minced chives, parsley, and shallot. Try and adjust the seasoning, if necessary. You may also want to add a bit of extra olive oil or balsamic if the salad looks “drier” to your liking. I prefer when a dressing just lightly coat the ingredients.
• You can serve the salad right away still warm, at room temperature, or after chilling in the fridge. If you have any chive blossoms, garnish with some petals when serving. Enjoy!