Potato Salad with Chives Recipe

    Potato Salad with Chives on a plate

    A potato salad is always a must at any backyard party during the summer, but a potato salad with chives is even better. This vegan recipe delivers a tasty, yet healthy potato salad you can enjoy during the summer for any occasion, whether it’s for a weeknight dinner or an outdoor bbq.

    To create this potato salad with chives recipe, you’ll need the vegan-friendly version of mayonnaise – Veganaise. This eggless mayo gives this potato salad with chives a creamy consistency and yummy mouthfeel.

    The chives add that delicious onion flavor to the dish and make this potato salad stand out compared to other potato recipes like fries or mashed potatoes.

    You can technically use any kind of potatoes you like for a potato salad, but we prefer red-skinned potatoes because of their petite size and advantageous nature for boiling. Red potatoes also tend to have less starch and more sugar, making them stickier and better for dishes like this potato salad with chives.


    Cook time: 15 minutes
    Prep time: 5 minutes
    Idle time:



    1. Pour 1 inch of water in a large pot. Set a steamer basket in the pot, cover and bring water to a boil over high heat. Place half of the potatoes in the basket. Cover and steam for 14 minutes, or until the potatoes are tender, stirring after the first 7 minutes. Transfer the potatoes to a large baking sheet. Repeat with remaining potatoes. Cool potatoes to room temperature.
    2. Whisk the chives, Veganaise, vinegar, 1 teaspoon of pepper, and 3/4 teaspoon of salt in a large bowl. Add the potatoes and toss gently to coat. Season the salad to taste with more salt and pepper, if desired, before serving.
    3. The salad will keep for 1 day, covered and refrigerated.

    Additional information

    Updated by Beeta Hashempour on 7/3/2018

    Ann Gentry, host of Naturally Delicious, has spent the past 20 years raising the standard of vegetarian cooking. As a chef, restaurateur, food educator and visionary, she has succeeded in combining macrobiotic food preparation with the richness of her southern upbringing to create a gourmet vegetarian cuisine even meat lovers covet.As the executive chef of Vegetarian Times magazine, Ann creates original vegetarian recipes and contributes articles on healthy eating and living. Ann also writes her own bimonthly column about food and children for the British magazine Junior: The World’s Finest Parenting Magazine.Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian menu using foods grown exclusively with organic farming methods. Bon Appetit magazine wrote that “Ann Gentry, the creator of Real Food Daily, has taken two different California trends — vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse — and come up with a cuisine that is as interesting and delicious as it is healthful.” With two California locations, in Santa Monica and West Hollywood, Real Food Daily has “developed a loyal following.” Its patrons range from the someday to the everyday vegetarian, to celebrities, to trendsetting young eaters with sophisticated palates or the mature diner seeking gourmet, health-supportive cuisine. Ann’s first cookbook, “The Real Food Daily Cookbook,” published by Ten Speed Press, is available for purchase on her website www.realfood.com and at bookstores. As the spokesperson for SOYJOY, an all-natural nutrition bar made with whole soy, Ann has appeared on many radio and television shows as well as various food lifestyle shows promoting a healthy lifestyle. She has also been a guest chef at Canyon Ranch, Pritikin Longevity Center, Robert Mondavi Wine Center, L.A. Times Festival of Books, the Environmental Media Awards, North American Vegetarian Society and Central Market. In the spring of 2008, Ann will be a featured guest chef on a Caribbean cruise ship, in the program “A Taste of Health” on Holistic Holiday at Sea. Ann lives in Los Angeles with her husband, Robert Jacobs, and their two vegetarian children, Halle and Walker.