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Potato Salad with Chives

Potato Salad with Chives

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This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet


  1. Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
  2. In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.
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Sorry, but I found this to be extremely bland as written. I had to add alot of spices, onions and extra chives to get any flavor out of it.

Caroline C

Made the first batch as written (plus a little salt) and really liked it. Made the second batch using half sour cream/half ranch dressing, and loved it. This is just my kind of potato salad - quick, easy, and best of all, tasty (I'm not a fan of those 'everything but the kitchen sink' potato salad recipes). Thanks!


This recipe is almost identical to the potato salad recipe my mom made when I was a young girl. I use russet potatoes instead of red potatoes and lots of chopped onions. I have never added the chives but I think they would be a yummy addition! The key to this potato salad is to make it the day before and let the flavors blend overnight in the fridge. Everytime we have a picnic/potluck and I bring this everyone wants the recipe and it gets gobbled up FAST!!! The onions and letting is sit overnight are key to bringing out the flavors of this creamy potato salad.