I absolutely adore sharing this Baby Potato Salad with Fresh Mint and Chives Recipe because it brings together simple ingredients in such a vibrant, flavorful way. The tender baby potatoes provide the perfect soft base, while the fresh mint and chives add a bright, herbal lift that makes every bite feel refreshing. It’s creamy yet light, a perfect balance to easily please a crowd or enjoy as a comforting side at any meal.
Ingredients You’ll Need
This recipe uses a handful of straightforward ingredients, each playing a vital role in achieving that signature flavor and texture. From the creamy mayo that binds everything together to the fresh herbs that bring a garden-like freshness, every element is essential.
- Baby potatoes (1.5 pounds): Skins left on for extra texture and nutrition, these tender potatoes form the hearty base.
- Mayonnaise (3/4 cup): Provides creaminess and helps the flavors meld beautifully.
- Fresh mint leaves (20 leaves, finely chopped): Lends a cool, bright burst of herbal freshness that invigorates the salad.
- Chives (1 tablespoon, chopped): Adds mild oniony notes that complement the mint perfectly.
- Dijon mustard (1 1/2 teaspoons): Brings subtle tang and depth to the dressing.
- Rice vinegar (1 1/2 teaspoons): Light acidity that balances the creaminess and lifts the dish.
- Garlic (1 clove, minced): Offers a hint of pungent warmth without overpowering.
- Salt and pepper (to taste): Essential seasonings that enhance all other flavors.
- Parsley (optional, chopped): A beautiful green garnish that adds a fresh herbal note and color.
How to Make Baby Potato Salad with Fresh Mint and Chives Recipe
Step 1: Boil the Baby Potatoes
Start by boiling the baby potatoes in salted water for about 15 minutes, or until tender when pierced with a fork. Keeping the skins on helps maintain texture and nutrients, plus it gives a nice rustic feel to the salad.
Step 2: Chop the Fresh Herbs
While the potatoes cook, finely chop the mint leaves and chives. These fresh herbs are what make this dish stand out, so make sure they’re chopped well to release their flavor evenly throughout the salad.
Step 3: Prepare the Dressing
In a bowl, whisk together the mayonnaise, Dijon mustard, rice vinegar, minced garlic, chopped mint, and chives. This combination creates a luscious dressing that’s creamy with a gentle zing of acidity and herbal brightness. Pop it in the fridge to chill while the potatoes cook.
Step 4: Cool and Cut the Potatoes
Once cooked, drain the potatoes and slice them in half to maximize surface area for the dressing to cling to. Let them cool for at least 15 minutes; tossing hot potatoes with mayo can make the salad feel heavy, so patience here results in a perfect texture.
Step 5: Toss with Dressing
When the potatoes are cool, season them generously with salt and pepper then gently fold them into the mayo and herb mixture. Coating each piece ensures every bite bursts with flavor.
Step 6: Garnish and Serve
If you like, sprinkle with some freshly chopped parsley for a pop of green and a subtle fresh note. This step adds both charm and an extra layer of freshness before serving.
Step 7: Chill or Serve
You can serve this creamy delight immediately, or refrigerate it until you’re ready to enjoy. The flavors meld beautifully over time, making it a fantastic make-ahead dish.
How to Serve Baby Potato Salad with Fresh Mint and Chives Recipe
Garnishes
Adding a sprinkle of chopped parsley not only brightens up the presentation but also enhances the herbal character. For a bit more texture, lightly toasted almonds or a few lemon zest shreds make a lovely topping that heightens the salad’s complexity.
Side Dishes
This Baby Potato Salad with Fresh Mint and Chives Recipe shines alongside grilled chicken, flaky fish, or a smoky barbecue spread. Its light creaminess is a perfect foil for richer mains, and it works equally well at casual picnics or holiday dinners.
Creative Ways to Present
Consider serving this salad in small Mason jars for a charming picnic-style presentation or plated atop a bed of fresh greens like arugula or spinach for a refreshing lunch. You can even stuff it into endive leaves for bite-sized appetizers that wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad in an airtight container in the fridge for up to three days. The flavors continue to develop, but for best texture, toss gently before serving again.
Freezing
This salad does not freeze well due to the mayonnaise and fresh herbs, which can separate and lose their vibrant texture. It’s best enjoyed fresh or refrigerated briefly.
Reheating
Since this is a cold salad, reheating isn’t recommended. Simply give the salad a gentle stir and serve chilled or at room temperature for best flavor and texture.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut larger potatoes into bite-sized chunks and boil until tender. Baby potatoes are convenient because of their size and texture, but any waxy potato will work well.
Is there a dairy-free alternative for the mayonnaise?
Yes, you can substitute mayonnaise with a vegan mayo or a creamy avocado dressing to keep the salad dairy-free and still enjoy that luscious texture.
How far in advance can I prepare this potato salad?
You can prepare it a day ahead and store it in the fridge. This resting time actually helps the flavors meld together even better, making it tastier the next day.
Can I add other herbs or vegetables?
Definitely! Dill or tarragon can be lovely additions, and adding sliced radishes or cucumber adds a crisp bite that pairs nicely with the creamy potatoes.
What is the best way to reheat baby potato salad?
This salad is designed to be served cold or at room temperature, so reheating is not recommended as it affects the texture and freshness of the ingredients.
Final Thoughts
This Baby Potato Salad with Fresh Mint and Chives Recipe is one of those dishes that feels both comfortingly familiar and excitingly fresh. Whether you’re bringing it to a family gathering or simply craving something light and delicious, it’s sure to become a favorite. I can’t wait for you to try it and enjoy those fresh, bright flavors in every mouthful.
Print
Baby Potato Salad with Fresh Mint and Chives Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
A fresh and creamy baby potato salad featuring tender boiled baby potatoes tossed in a flavorful mixture of mayonnaise, Dijon mustard, rice vinegar, garlic, and fresh herbs like mint and chives. Perfect as a light side dish or a picnic favorite.
Ingredients
Potatoes
- 1.5 pounds baby potatoes (leave skins on)
Dressing
- 3/4 cup mayo
- 20 mint leaves (finely chopped)
- 1 tablespoon chives (chopped)
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons rice vinegar
- 1 clove garlic (minced)
Seasoning and Garnish
- Salt & pepper (to taste)
- Parsley (chopped, optional)
Instructions
- Boil Potatoes: Place baby potatoes in a pot of boiling water and cook for about 15 minutes until they are tender and fully cooked through. Test with a fork to ensure softness.
- Chop Herbs: While potatoes cook, finely chop the mint leaves and chives to prepare for the dressing.
- Make Dressing: In a bowl, combine the mayonnaise, Dijon mustard, rice vinegar, minced garlic, chopped mint, and chives. Mix well and refrigerate to allow flavors to meld.
- Drain and Cool Potatoes: Once cooked, drain the potatoes and cut them in half. Allow them to cool for at least 15 minutes before mixing with the dressing.
- Mix Salad: When potatoes are cooled, season them with salt and pepper to taste. Toss the potatoes gently with the chilled mayo dressing until evenly coated.
- Add Garnish: Sprinkle chopped parsley on top, if desired, to add freshness and color to the salad.
- Serve or Store: Serve the potato salad immediately or transfer it to the refrigerator to chill until ready to eat. It can be stored for a day or two in the fridge.
Notes
- Leaving the skins on the baby potatoes adds texture and nutritional value.
- Allowing the potatoes to cool fully prevents the mayo dressing from becoming oily.
- You can adjust the amount of garlic and herbs according to your preference for a milder or more intense flavor.
- This salad is best served chilled but can be eaten at room temperature as well.
- If you prefer, substitute mayo with vegan mayonnaise to make it suitable for a vegan diet.
