Happy Friday, everyone! We have a great recipe for you today – especially if you like potato salad. We found chive potato salad in the latest issue of Country Living magazine and decided to try it. Here’s the thing. It’s potato salad, but it doesn’t have mayonnaise in it. That means you can take it to a pot luck where it might not be refrigerated for a while, and it won’t spoil. It’s not like a traditional potato salad. This chive potato salad doesn’t have hard boiled eggs or celery in it. The star is definitely the easy blender dressing that is mixed into already cooked and cooled potatoes. If you have any picnics or family reunions coming up this summer, than you might like this recipe.
Chive Potato Salad
- Simmer 2 pounds new potatoes in salted water until just tender.
- Cool and cut into quarters.
- 1/2 C chopped fresh chives
- 1/3 C olive oil
- 2 T white wine vinegar
- 1 t. Dijon mustard
- Salt and pepper to taste
- 2 T fresh flat leaf parsley
- Put the dressing ingredients in a blender and puree till smooth.
- Add dressing and 2 T fresh flat leaf parsley to potatoes and stir gently to combine.
- Makes 6 servings.
I added about 1/4 teaspoon of everything but the bagel seasoning just for a little extra punch. I also think you could add celery, hard boiled eggs, and onions if you want it to resemble a traditional potato salad. You might want to double the dressing recipe if you include those additions. Be sure to put this chive potato salad in your file. It’s easy and really tasty.
Thank you all so much for spending part of your day here with us. This blog keeps going because you keep coming back, and we really appreciate that. Also, thank you for the support you have shown Jordan as her family grows. She is such a good mommy, and it makes me so happy to see her happy.