Nigella seeds look like black sesame seeds but taste like a mix of fried onions and oregano. Sometimes labeled kalonji, calonji or onion seeds, they add an herbaceous fragrance and light crackly crunch to any dish. Here, they echo the onion-y freshness of chives in a warm potato salad and the savory richness of a mustard vinaigrette. While this salad tastes best warm, leftovers straight from the fridge are delicious too.
If the potatoes are the size of ping-pong balls, halve them. If they’re much larger, quarter them so that all the potato chunks are about the same size. Put the cut potatoes in a large saucepan and add two tablespoons kosher salt and enough cold water to cover by one inch. Bring to a boil over high heat, then reduce the heat to simmer until tender, 10 to 12 minutes.
Meanwhile, whisk the vinegar, oil and mustard in a large bowl until well blended.
Drain the potatoes, shake gently in the colander to dry, then pour into the bowl with the dressing. Fold gently until evenly coated. Sprinkle with the nigella seeds and chives, then fold again until well mixed.
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