Red Potato & Chive Salad

Last night, Dana and I headed to mom and dad’s for a Memorial Day BBQ with my parents and his parents. We enjoyed beautiful weather on the deck, great company, and munched on some delicious grub.

On the menu:

Burgers, potato salad, cucumber salad, chips, guacamole, salsa, and fresh melon.

I offered to bring the potato salad because I had a whole bunch of fresh chives I wanted to put to use. I wanted to make a non-traditional potato salad, no mayo included. I came up with a mustard and vinegar based salad, after browsing through some recipes online and collaborating my own ideas with them. I adapted this one from Moira Hodson’s recipe in FOOD; New Twist on Barbecued Chicken Dinner.

Red Potato & Chive Salad

Serves 6-8; Total Time: 25 minutes


  • 3 lbs red potatoes, quartered
  • 2 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 4-5 Tbsp Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 tsp onion powder
  • 1/8 tsp garlic powder
  • Salt and pepper to taste
  • 1 bunch fresh chives, chopped
  • 1-2 Tbsp bacon bits
  1. Wash, cut, and quarter potatoes. Place in large pot and fill with water to cover the top of potatoes.
  2. Bring to boil; boil 8-10 minutes until able to pierce with a fork.
  3. Meanwhile, in a large bowl mix mustard, garlic, vinegar, oil, onion powder, garlic powder, and salt and pepper. Whisk to combine.
  4. Once potatoes have cooked, remove from heat and remove from water; let cool. Once cooled, add to sauce.
  5. Mix to combine, stirring gently. Adjust seasonings if needed.
  6. Add chives and bacon pieces. Serve cold or at room temperature.

It was a hit. Make it for your next BBQ or picnic for a nice healthy spin on potato salad.

Happy Tuesday!

This Post Has 2 Comments

Leave a Reply

CommentLuv badge