Potato Salad

Potato Salad

Source: Culinary Vegetable Institute at The Chef's Garden



  • 1.5 lbs of  Potatoes, Washed
  • 1 Bunch of Chives (more or less depending on you preferences)
  • ¼ lb Baby Mixed Onions, Washed
  • Salt To Taste
  • Pepper To Taste

For the Vinaigrette
  • 3 tbsp of Olive Oil
  • 2 tbsp of Vinegar: Red Wine, Champagne, Apple Cider, Malt, or White.
  • 1 tbsp of Dijon or Whole Grain Mustard
  • 1 tbsp of Honey, Agave, or Comparable Sweetener (Optional)
  • Salt to taste (approx. 1 ½ tsp to start)


  • Bring a pot of salted water (large enough to cook all of the potatoes in) to the boil. Be sure to add the washed potatoes while the water is cold so that the exterior does not overcook before the interior is creamy. Cook the potatoes until they are fork tender.
  • Make the vinaigrette by combining the mustard, salt, and vinegar in a small mixing bowl. Whisk these together until they are well combined, then slowly stream in the measured amount of oil until the vinaigrette forms. Reserve for later use.
  • When the potatoes are cooked, remove them from the pot, then while they are still warm, carefully quarter them (or otherwise trim them to your desired size) before transferring them to a mixing bowl. 
  • Pour the vinaigrette over the cut potatoes and give them a quick toss before returning to your cutting board to finely cut the chives and thinly slice the bulbs and any tender tops from the spring onions. Add these to the bowl as well before tossing once more and seasoning to taste with salt, pepper, and any optional add-ins from your garden or refrigerator.
  • When the salad is seasoned to your liking, wrap the bowl or transfer the contents into a container for storage and cool in the fridge until ready to serve.


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1 comment

  • Jeannie Blevins

    a nice twist on a traditional potato salad. love it

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