Potato Salad with Chives, Mustard and Capers

Potato Salad with Chives, Mustard and Capers

Sylvia Fountaine
Food Blogger
Feasting at Home

Yield: 4

A tangy zesty recipe for potato salad that is healthy, light and vegan. 


  • 1 1/2 pounds russet Idaho® potatoes, cubed into 1 1/2" cubes
  • 1 teaspoon salt 
  • 2 tablespoons Litehouse® freeze-dried chives
  • 1 tablespoon shallot, finely chopped 
  • 3 tablespoons olive oil
  • 1 tablespoon capers
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon each salt and pepper


  1. In a medium pot, cover potatoes with water. Add salt and and bring to a simmer. Simmer gently until just fork tender, about 15-17 minutes, being especially careful not to overcook, keeping them slightly al dente. 
  2. While the potatoes are simmering, make the dressing. In a small bowl, mix the chives, shallot, olive oil, capers, mustard, salt and pepper together and set aside. 
  3. Strain and gently rinse the potatoes with cold water until cooled. Drain well. 
  4. Place in a bowl and very gently toss with the dressing. 
  5. Chill until ready to serve. 
  6. Taste for salt, adding more if necessary.