See more
Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Red Bliss Potato Salad with Chives

A Champagne vinaigrette dresses Red Bliss Potato Salad with Chives. Creme fraiche lends tang and creaminess to this side salad.

Southern Living DECEMBER 2012

  • Yield: Makes 8 servings
  • 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.


Go to full version of

Red Bliss Potato Salad with Chives recipe