Garlic Chive Potato Salad
Classic vinaigrette-style potato salad with crunchy celery and cucumber, finished with garlic chives.
Instructions
- In a large pot of boiling water, boil the potatoes until they can be pierced easily with the tip of a knife, about 20 minutes. Drain and let them cool until they can be handled.
- Cut the potatoes, skin and all, into rough ¾ inch cubes and place them in a large bowl.
- Stir in the red wine vinegar and let sit, stirring occasionally, while you prepare the other ingredients.
- Scrub the celery and cut it into small chunks.
- Peel the cucumber, seed it and cut it into small chunks.
- Rinse the garlic chives, dry and chop finely, reserving a few attractive tips for garnish.
- When the potatoes are cool, stir in the vegetables, chives, mayonnaise and mustard.
- Season to taste with salt and pepper and adjust the mayonnaise-to-vinegar ratio to suit you.
- The salad tastes best if it is left to sit in the fridge for a couple of hours before serving to allow the flavors to mingle.
- Stir well before serving and arrange the reserved chive tips on top.
