Rustic Picnic Potato Salad with Dijon and Fresh Chives

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty potato salad featuring tender potatoes tossed in a tangy Dijon mustard dressing with fresh chives for a bright finish. This American-inspired salad recipe, ready in about 28 minutes, pairs small red potatoes, mayonnaise, Dijon mustard 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 250 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.

Prep: 10 min Cook: 18 min Serves 6 American cuisine 250 cal/serving

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Ingredients

1.5 lbs small red potatoes
1/3 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
3 tbsp chopped fresh chives
1 finely diced celery stalk
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Place 1.5 lbs small red potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-18 minutes until potatoes are tender when pierced with a fork.
Step 2: Drain the potatoes and let cool slightly, then cut into 1-inch chunks.
Step 3: In a large bowl, whisk together 1/3 cup mayonnaise, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar until smooth.
Step 4: Add the warm potato chunks, 3 tbsp chopped fresh chives, 1 finely diced celery stalk, 1 tsp sea salt, and 1/2 tsp black pepper to the dressing. Toss gently to coat all pieces evenly.
Step 5: Refrigerate the potato salad for at least 1 hour before serving to allow flavors to meld and the salad to chill.