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New Potato and Chive Salad

The secret of a good potato salad is to mix the potatoes with the dressing while they are still warm, so that they absorb the flavour.

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675g/1 ½ lb new potatoes (unpeeled)
4 spring onions
45ml/3 tbsp olive oil
15ml/1 tbsp white wine vinegar
3.75ml/ ¾ tsp Dijon mustard
175ml/6fl oz/ ¾ cup mayonnaise
45ml/3 tbsp snipped fresh chives
Salt and black pepper


Serves: 4


Cook the potatoes in boiling salted water until tender. Meanwhile, finely chop the white parts of the spring onions along with a little of the green part.

Whisk together the oil, vinegar and mustard. Drain the potatoes well, then immediately toss lightly with the oil and vinegar mixture and spring onions and leave to cool.

Stir the mayonnaise and chives into the potatoes with salt and pepper to taste. Chill well until ready to serve with grilled sausages, chicken wings or cold meats.

Cook’s Tip

Look out for the small, waxy potatoes, sold especially for salads and cold dishes, they are particularly good in this recipe.

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