A simple, classic new potato salad with fresh chives, dressed in a light vinaigrette. A perfect side for grilled fish or meat.
Ingredients
scrubbed clean
finely chopped
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smokeandsoil.com/recipes/new-potato-salad-with-chives
by L Field
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Easy
Method
kitchen
Ingredients
Health Notes
A good source of vitamin C and potassium, this potato salad is a healthier take on a classic, using an olive oil dressing instead of mayonnaise.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
250
kcal
5g
protein
40g
carbs
8g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
A fresh, tangy dressing combining dill and mustard, perfect for fish and potato salads.
Boil the potatoes
Place the scrubbed new potatoes in a large saucepan of salted water. Bring to the boil and cook for 15-20 minutes, or until tender when pierced with a knife. Drain well and let them steam dry for a few minutes.
Prepare the dressing
While the potatoes are cooking, combine the chopped chives, extra virgin olive oil, and lemon juice in a small bowl. Season with a good pinch of sea salt and a few grinds of black pepper. Whisk to combine.
Combine and serve
Once the potatoes are cool enough to handle but still warm, slice them in half or quarters depending on their size. Transfer to a large serving bowl, pour over the dressing, and gently toss everything together. Serve warm or at room temperature.
Health Notes
A good source of vitamin C and potassium, this potato salad is a healthier take on a classic, using an olive oil dressing instead of mayonnaise.
Per serving (estimate)
250
kcal
5g
protein
40g
carbs
8g
fat
