Red Bliss Potato Salad with Chives

Red Bliss Potato Salad with Chives Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck
A Champagne vinaigrette dresses Red Bliss Potato Salad with Chives. Creme fraiche lends tang and creaminess to this side salad.


Makes 8 servings
Total time: 50 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 50 Minutes


2 pounds small Red Bliss potatoes, quartered
5 tablespoons olive oil, divided
2 tablespoons Champagne vinegar
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 small shallot, minced
3 tablespoons vegetable oil
2 tablespoons crème fraîche
2 tablespoons chopped fresh chives
Kosher salt and pepper to taste


1. Preheat oven to 400°. Toss potatoes with 2 Tbsp. olive oil; place in a single layer in a jelly-roll pan. Bake 30 to 35 minutes or until golden.

2. Meanwhile, whisk together vinegar and next 4 ingredients in a large bowl. Add shallot; gradually whisk in vegetable oil, crème fraîche, and remaining 3 Tbsp. olive oil, whisking until well blended. Remove potatoes from oven, and gently toss with vinegar mixture and chives. Season with kosher salt and pepper to taste.

Charles Pierce,

Southern Living

December 2012