Potato Salad with Old Bay and Potato Chips

Ready, set, BBQ! This potato salad is a lightened up, crowd-pleasing classic. 


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  • 2 pounds small, waxy potatoes, scrubbed and halved
  • kosher salt
  • 1/4 cup olive oil, plus more for drizzling
  • 1 small red onion, thinly sliced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon cracked black pepper
  • pinch of cayenne pepper
  • 2 cups kettle-cooked potato chips
  • 1/4 cup coarsely chopped parsley
  • 3 tablespoons finely chopped chives


  1. Place potatoes in a large pot and cover with cold water to cover. Season with salt.
  2. Bring to a boil; reduce heat and simmer until tender, about 15-18 minutes.
  3. Drain and return to pot. Let potatoes cool.
  4. Meanwhile, heat 1/4 cup oil in a skillet over medium-high heat. Add onion and season with salt.
  5. Cook, stirring occasionally, until soft, about 5 minutes.
  6. Transfer onion to a large bowl. Stir in vinegar, mustard, Old Bay, black pepper, and cayenne.
  7. Add potatoes, potato chips, parsley, and chives to vinaigrette and toss to combine.
  8. Taste and season with salt and black pepper if needed; drizzle with more oil.