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Potato salad with chives and feta


potato salad with chives and feta

Our CSA Farm has, quite frankly, been pathetic this year. Finally, we got something beside lettuce and scallions this week: lots and lots of the most delicious yellow beans I think I have ever tasted, and more chives than you could ever imagine using, no matter how many scrambled eggs and baked potatoes you can make. So I tossed ‘em into my concoction of a potato salad.

I’m almost sure that I would eat just about anything if feta cheese were sprinkled on it, so I tossed some of that in there too, along with fresh basil and baby spinach, and ended up with a really flavorful potato salad exploding with fresh, fresh, fresh!

Potato Salad with Chives and Feta


  • 2.5 pounds red potatoes, cut into 1-2 inch cubes and boiled until tender
  • 1/2 cup or more chopped chives
  • 1 small red onion, chopped and microwaved for 2 minutes to take the edge off
  • 2 cups yellow beans, halved and lightly steamed
  • 1/2 cup packed fresh basil, chopped
  • 2 cups baby spinach
  • 1/2 cup feta cheese crumbles

For the dressing:

  • 3 tablespoons lemon juice
  • 2-3 tablespoons cider vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • lots of freshly ground black pepper
  • 1/3-1/2 cup olive oil

Whisk together dressing ingredients and toss with all other ingredients. If you like a more tart dressing, use the larger amount of cider vinegar and less olive oil.

If I had cherry tomatoes, I definitely would have halved them and included them in the recipe, but I didn’t miss them. I was also on the fence about adding Kalamata olives. On the one hand, the flavors would have really complemented each other, but I really wanted this one to be about the chives. I’m afraid the olives would have been the star of the dish and I wasn’t looking for that. Oh, one word about the onion: THEY will become the star of the dish if you don’t cook them to release the sweetness so they don’t compete with the chives.

I served this with organic beef hot dogs, mostly because I was too lazy to defrost anything really yummy. Plus, Keith wasn’t home and I am afraid of the grill, so a piece of fish or meat was out of the question. True story.

Photo Credit: Debbie McDuffee

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