Easy Potato Salad Using Chives and Parsley



Parsley is a commonly used culinary herb and one that is easy to grow.  The basic types of this biennial (most often grown as an annual) are flat leaf Italian parsley (petroselinum Neapolitan) and curly parsley (Petroselinum crispum).  Flat leaf Italian parsley is used in dishes and curly parsley is used as a garnish.

According to Spices and Herbs by professional chef Leslie Bilderback 2007:  “parsley has high chlorophyll content which gives food an herby flavor without the presence of heat, spice or floral perfume.”  In other words, parsley tastes fresh, garden-green.

Parsley is best used fresh and not dried.  The flat leaf Italian variety can be preserved by freezing which permits it to be used year-round.  





Chives (Allium scheonoprasum) are another culinary herb that is easily grown and widely used.  It is a perennial and prolific.  It too is used in many dishes.

Chives are a type of onion.  Instead of the bulb however, the long cylindrical leaves of chives are used in cooking.  The onion flavor of chives leaves  are sweeter and more delicate than the onion flavor of a bulb.

Chives are best preserved by freezing which, like parsley, permits them to be used year-round.
Before you freeze parsley and chives, you should chop the parsley and cut the chives into smaller pieces so that these herbs can go from your freezer directly into your dishes.  If you are not growing these herbs, you will likely purchase them in a bunch that cannot all be used in one dish.  Rather than allow them to wither away in your refrigerator, you should freeze these herbs rather than waste them.




Below is a recipe for Potato Salad that uses both red onion and chives.  While using both onion and chives might be redundant, the use of chives gives this  traditional American salad more color that using white onion alone.  Indeed, the use of the red skin potatoes, the red onion, the green chives and the green parsley make this salad more visually appealing than if white bulb onion, mayonnaise and skinless potato were used.


Easy Potato Salad


1.    Two pounds of Red Potatoes
2.    One Celery stalk diced
3.    Two Tablespoons of minced Chives
4.    ¼ cup of Red Onion diced
5.    ¼ cup of chopped Parsley
6.    ¾ cup of Mayonnaise
7.    ½ cup of Sour Cream
8.    One Tablespoon of Red Wine Vinegar
9.    Salt to taste (optional)



1.    Mix the Mayonnaise, Sour Cream and Red Wine Vinegar in a bowl and set aside.

2.    Place the Potatoes, whole, in a large pot and cover with water.

3.    Bring the Potatoes to a boil and then reduce the heat. Simmer for 20-25 minutes.

4.    While the Potatoes cook, chop the Red Onion and Parsley, dice the Celery and mince the Chives.   

5.    Remove the Potatoes and cut them into pieces using the size you prefer.

6.    Fold the Red Onion, Celery, Parsley and Chives into the Mayonnaise, Sour Cream and Red Wine Vinegar.

7.    Serve warm or refrigerate and serve cold.