New potatoes are basically just baby potatoes that have been harvested early while they’re still small. The skin of new potatoes is much thinner than the skin of mature potatoes, so new potatoes are typically not peeled. I’ve seen baby red potatoes and baby gold potatoes, and either would be delicious in this recipe.
New Potatoes (or Baby Potatoes)
Chives give this potato salad a subtle onion-y flavor. I garnished the top of the salad with a few chive flower buds, which are actually edible. (I think it would be even prettier to let the chive buds blossom into pretty purple flowers (also edible) and use that as a garnish.)
Herbed New Potato Salad
(Yield: 6-8 servings)
1 1/2 lb new potatoes (also called baby red potatoes or baby spuds)
2 TB olive oil
2 tsp apple cider vinegar
1/2 tsp Dijon mustard
1/2 tsp honey
3-4 TB fresh minced chives (or other fresh herbs, such as parsley or basil)
Salt and pepper to taste
Cut the potatoes into bite-sized pieces (depending on their size, some potatoes might need to be cut in half or quartered and some potatoes might not need to be cut at all). Put the potatoes in a medium pot and cover with cold water; heat over medium to medium high heat until the water boils, then turn the heat down to medium-low and cook the potatoes until just fork-tender (about 5-7 minutes). Drain the potatoes and let them cool slightly.
In a medium bowl, whisk together the oil, vinegar, mustard, honey, and a pinch of salt and pepper. Toss the potatoes with the vinaigrette and chives, then season to taste with salt and pepper. Can be served warm, room temperature, or chilled.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
pigpigscorner says
June 2, 2010 at 1:41 pmVery refreshing! Why are your chives so pretty? The ones I get are always bald!
Heavenly Housewife says
June 2, 2010 at 1:48 pmWow, those chives are so pretty! I’ve never seen ones with the flowers on them before, they are absolute beauties. Almost a shame to eat them… almost, but that salad looks too good ;)
*kisses* HH
Jen says
June 2, 2010 at 3:10 pmI will be making this gorgeous potato salad. I love the chives with the flower buds!
Mimi says
June 2, 2010 at 5:31 pmA great addition to a summer meal.
Mimi
Lorraine @ Not Quite Nigella says
June 2, 2010 at 5:34 pmWhat a lovely salad Faith! And it’s very pretty with the chive flower buds. I don’t think I’ve ever seen those before! Do you grow your own chives? :)
admin says
June 3, 2010 at 3:36 amLorraine, I wish I had an herb garden! (Or a green thumb, for that matter. :) ) My mom has a lovely herb garden with chives, parsley, mint, basil, thyme, and rosemary so I’m lucky to have a fresh supply of these herbs all summer. The lovely chives in the photo were actually from my husband’s colleague, Thom, who I mentioned in this post.
Ameena says
June 2, 2010 at 7:48 pmThis is such a great summer dish! And for a person like me who has an intense distaste for mayo this is the perfect alternative!
Your pictures are fabulous, as always.
tasteofbeirut says
June 2, 2010 at 9:18 pmThese chives are so cute! I wish I could get some like this! Plus of course they go hand in hand with the potato salad!
Lucy says
June 3, 2010 at 3:41 amI’ve not seen red new potatoes before – they are so pretty! The whole salad looks delicious :)
Joanne says
June 3, 2010 at 3:57 amChives are my favorite herb to pair with potatoes! I love this salad.
grace says
June 3, 2010 at 4:16 amtremendous tater salad, faith–no mayo, huzzah! i love the little buds, too–that’s a really neat component. :)
Emily says
June 3, 2010 at 5:37 amMmmm, this looks delicious. And healthier than many potato salads. Also not too much vinegar. Sometimes when a potato salad has too much vinegar, I can’t stand it, even though I love vinegar in other delicious. Not sure why that’s the case?!?
Krista says
June 3, 2010 at 6:20 amChives and potatoes are a wonderful match!
5 Star Foodie says
June 3, 2010 at 9:30 amSo pretty with chive blossoms! I have a bag of red baby potatoes, now just need to get some chives!
Blond Duck says
June 3, 2010 at 10:24 amThis looks much more tummy-friendly than the usual potato salad, and I love red potatoes! Have you ever done anything with fingerling potatoes? My MIL is obsessed with them.
Erica says
June 3, 2010 at 11:24 amI’ll have to try this.I love how quick and easy this salad can come together! I need lots of these types of recipes with our schedule this time of year.
kalli@fitandfortysomething says
June 3, 2010 at 2:27 pmi so love baby or red potatoes-great recipe!
chaya says
June 3, 2010 at 5:33 pmI use red potatoes, usually, for potato salad also. I like the addition of a bit of honey. I think potato salad needs just a touch to take minimize, the sharper taste. Honey is a great choice.
sophia says
June 3, 2010 at 6:20 pmAt this time of the year, all you really need is some fresh, good herbs to liven things up! I do love potato salad, esp with those new potatoes.
Barbara Bakes says
June 3, 2010 at 6:21 pmThis looks healthy and delicious. Love the chive flowers. It really dresses up the dish.
kim says
June 3, 2010 at 7:06 pmI love the matching violet color from the chives and potatoes. Look and taste good I bet :)
marla {family fresh cooking} says
June 4, 2010 at 6:09 amThis potato salad is just perfect for outdoor entertaining. Those chive buds are neat. I have never seen them flowered. You are right they do make for lovely presentation. xo
Nicole, RD says
June 4, 2010 at 8:50 amThis sounds wonderful, Faith! I love the addition of honey…how unique! I’ve always wondered about “new potatoes” because you rarely find them labels as “new” in the stores.
Happy weekend!
Andrea @ CanYouStayForDinner.com says
June 4, 2010 at 9:55 amLove how fresh and flavorful this looks! You know, I just realized that chives actually blossom into little flowers a few months ago! The purple flower is so beautiful. Chives have to be one of my fave herbs. Esp with potatoes! I’ve got to make this for a barbecue!
ingrid says
June 4, 2010 at 12:25 pmThanks, for the recipe! I’m going to be giving it a try this weekend.
Happy Friday!
~ingrid
Reeni says
June 4, 2010 at 6:48 pmI didn’t know the chive buds and flowers were edible! Their so pretty. And this salad sounds delicious – the dressing is very light allowing the flavor of the potatoes to shine.
theUngourmet.com says
June 4, 2010 at 11:50 pmThose chive blossoms are lovely! They make your salad look so pretty. Yum! I really need a big plate of this salad right now! ;)
deana@lostpastremembered says
June 5, 2010 at 11:57 amHow I love potato salad…it’s the best thing in the world on a hot summer weekend… lovely recipe and photo, Faith. Those chive blossoms are a great addition!
Chef Dennis says
June 5, 2010 at 3:15 pmI love potatoes!!! your new potato salad looks so fresh!!
I must be living under a rock I have never seen chives with those little flowers on top….wow…they are beautiful!!
zerrin says
June 5, 2010 at 3:30 pmSalad with new potatos is always better than the one with old potatoes. Yours look lovely with the chives on the top. and honey is something new in a potato salad. I must try it. and I love the picture of chives with their buds, looks stunning!
Chiara says
June 6, 2010 at 3:40 amAny potato salad that doesn’t have mayo in it is perfect for me! And since I love chives, I’m guessing that I’d love this one even more.
Barbara says
June 6, 2010 at 9:38 amChive blossoms are so pretty. I love your potato salad, Faith. Great picnic fare. Simple and elegant!
Catherine says
June 6, 2010 at 4:54 pmThis looks like wonderful, light, summery twist on potato salad. So delicious!
You have such a lovely site here! Cheers~
ingrid says
June 7, 2010 at 11:51 amHi, I made a cross between your recipe and RR’s. I should have went with your dressing ingredient portions. RR’s made it a bit oo wet. I’ll be making this again but follow your recipe 100%.
~ingrid
admin says
June 7, 2010 at 6:39 pmIngrid, I’m so glad you made this! The first time I made this potato salad I actually made about half again as much dressing — and it was waaaay too wet. (For some reason, the potatoes just don’t absorb much dressing.) The second time I made it I decreased the amount of dressing and it came out much better. Let me know how this turns out if you make it again!
Sook says
June 8, 2010 at 11:54 amWow, I bought some red potatoes the other day. This I will have to try!