Hidden Chive Potato Salad with Dill Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant potato salad where chives are fully incorporated into the dressing, creating a subtle oniony note beneath fresh dill. This american-inspired salads ready in about 40 minutes pairs red potatoes, cubed potatoes, finely chopped chives, fresh, chopped dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs red potatoes, cubed potatoes
• 3 tbsp, finely chopped chives
• 2 tbsp, fresh, chopped dill
• 1/2 cup mayonnaise
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 stalk, finely diced celery

Instructions

1. Step 1: Place 2 lbs cubed red potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 15 minutes until fork-tender. Drain and cool completely.
2. Step 2: In a bowl, whisk together 3 tbsp chopped chives, 2 tbsp fresh dill, 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
3. Step 3: Gently fold 1 stalk diced celery into the cooled potatoes, then add 1/2 cup of the chive vinaigrette. Toss until potatoes are evenly coated.
4. Step 4: Refrigerate for at least 2 hours to allow flavors to meld. Before serving, add another 1/4 cup vinaigrette if needed to moisten, then garnish with extra chives.