Title: Chive Potato Salad
Categories: Salad Make
Yield: 8 Servings

RUBENS TO RHUBARB
2	lb	Red potatoes; unpeeled, cooked, chopped
3/4	c	Mayonnaise
1/4	c	Chives; chopped
3	ts	Dijon mustard
1/2	ts	Salt
1/4	ts	Pepper

Combine mayonnaise, chives, mustard, salt, and pepper. Mix well. In a lg. bowl, add the dressing mixture to the chopped potatoes and mix gently. Let stand at room temp for one hour covered. Refrigerate 4 hrs. before serving.

Source - The Ringling Museum Cookbook

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