Boil the potatoes and strain them.
While the potatoes are cooking, make the dressing in a small bowl or jar.
Pour the dressing over the potatoes and toss to coat.
Garnish with fresh chives.
Pick the right type of potatoes. For potato salad, you want to use small potatoes with thin skin. I used red potatoes here but you can use yellow, white or fingerling potatoes.
Cut the potatoes before cooking. Make sure to cut the potatoes into quarters before boiling as this will help them hold their shape better when mixing the salad together.
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