Jennifer Causey
Little fingerling potatoes are fantastic in potato salads, in part because their skin-to-flesh ratio is much smaller than big potatoes, so there's more dynamic textural difference in every bite.
How to Make It
Step 1
Combine first 5 ingredients in a large bowl.
Step 2
Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender. Drain well. Add hot potatoes to dressing; toss gently to coat. Add onion and chives; toss.