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Baby Potato Salad

This easy Baby Potato Salad is loaded with baby potatoes, eggs, vinegar, and fresh chives tossed in a creamy dressing. This version of potato salad is super easy with just 5 ingredients, plus salt and pepper to taste, and 7 simple steps. It’s ready in just 30 minutes.

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Baby Potato Salad in a bowl.
Baby Potato Salad

Why I love this recipe

This perfect potato salad recipe makes 1 lb. and is a perfect side dish for summer cookouts, barbecues, and picnics. The whole family will love this mayo potato salad.

Expert Tips

Baby potatoes are small and don’t need to be peeled.

Store leftover potato salad in an airtight container in the fridge for 4-5 days.

Substitutions and Additions

You can use small red potatoes, small diced white potatoes, small diced Yukon gold potatoes, or any small potatoes instead of baby potatoes.

Add in finely diced red onion, green onions, or dill pickles.

Process shots for Baby Potato Salad

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1 lb Potato Salad in a bowl.
1 lb Potato Salad

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Baby Potato Salad in a bowl.

Baby Potato Salad Recipe

This easy Classic Potato Salad is loaded with baby potatoes, eggs, vinegar, and fresh chives tossed in a creamy dressing. This version of potato salad is super easy with just 5 ingredients, plus salt and pepper to taste, and 7 simple steps. It's ready in just 30 minutes.
4.50 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course On the side
Cuisine American
Servings 4
Calories 310 kcal

Ingredients

  • 1 pound baby potatoes (about 15)
  • 2 large eggs
  • ½ cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 Tablespoon fresh chives
  • Seasoned salt and black pepper (to taste)

Instructions
 

  • Wash the baby potatoes, then cut them in half or quarters on a cutting board.
  • Chop the fresh chives.
  • Place potatoes and eggs in a large saucepan of cold, salted water and bring to a boil on high heat. Boil for 10 minutes, then use a slotted spoon to remove just the eggs. Let the potatoes continue to cook for 5–10 minutes or until fork tender.
  • Run the boiled eggs under cold water. Once they are cool enough to handle, peel and chop.
  • When the potatoes are done, drain in a colander and run under cold water then drain again. Set aside to continue cooling for about 5 minutes.
  • At the same time, in a large mixing bowl, use a whisk to mix together the mayonnaise and white vinegar.
  • Add the cooled potatoes, chopped eggs, and half of the chopped chives. Add the seasoned salt and pepper to your personal preference, and gently fold together with a silicone baking spatula. Garnish with the remaining chopped chives and serve.

Notes

Notes about ingredients and substitutions
  • Baby potatoes are small and don’t need to be peeled.
  • You can use small red potatoes, small diced white potatoes, small diced Yukon gold potatoes, or any small potatoes instead of baby potatoes.
  • Add in finely diced red onion, green onions, or dill pickles.
Storage
  • Store leftover potato salad in an airtight container in the fridge for 4-5 days.

Nutrition

Serving: 1Calories: 310kcalCarbohydrates: 20gProtein: 5gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 94mgSodium: 216mgPotassium: 516mgFiber: 3gSugar: 1gVitamin A: 172IUVitamin C: 23mgCalcium: 29mgIron: 1mg
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Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.

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4.50 from 2 votes (2 ratings without comment)
Recipe Rating