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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 mayo sauce.

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

This potato salad recipe is a perfect side dish for summer gatherings, barbecues and picnics.

Baby Potato Salad with Egg in a bowl.
Baby Potato Salad with Egg

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Equipment needed for this recipe:

How to make Baby Potato Salad:

Wash the baby potatoes, then cut in half or quarters.

two eggs and baby potatoes on a cutting board.

Chop the fresh chives.

fresh chives chopped on a cutting board.

Place the potatoes and eggs in a pot 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 5 – 10 minutes.

two eggs and baby potatoes in a pan of water.

Run the boiled eggs under cold water. Once they are cool enough to handle, peel and chop.

hard boiled egg chopped on a cutting board.

When the potatoes are done, drain and run under cold water and drain again. Set aside to continue cooling about 5 minutes.

diced baby potatoes draining in a colander.

At the same time, in a large bowl, mix together the mayonnaise and white vinegar.

mayo and vinegar whisked in a bowl.

Add the cooled potatoes, chopped eggs, and half of the chopped chives. Add the seasoned salt and pepper to taste, and gently fold together with a silicone baking spatula.

Baby Potato Salad mixed together in a bowl.

Garnish with the remaining chopped chives and serve.

1 lb Potato Salad in a bowl.
1 lb Potato Salad
1 lb Potato Salad in a bowl.
Yield: Serves 4

Baby Potato Salad

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This easy Baby Potato Salad is loaded with baby potatoes, eggs, vinegar, and fresh chives tossed in a creamy mayo sauce. Baby potatoes are small and don't need to be peeled.

Ingredients

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

Instructions

  1. Wash the baby potatoes, then cut in half or quarters.
  2. Chop the fresh chives on a cutting board.
  3. Place the potatoes and eggs in a large sauce pan 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 5 – 10 minutes.
  4. Run the boiled eggs under cold water. Once they are cool enough to handle, peel and chop.
  5. When the potatoes are done, drain in a colander and run under cold water then drain again. Set aside to continue cooling about 5 minutes.
  6. At the same time, in a large bowl, use a whisk to mix together the mayonnaise and white vinegar.
  7. Add the cooled potatoes, chopped eggs, and half of the chopped chives. Add the seasoned salt and pepper to taste, and gently fold together with a silicone baking spatula.
  8. Garnish with the remaining chopped chives and serve.

Notes

See recipe post for process shots.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 330Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 105mgSodium: 317mgCarbohydrates: 25gFiber: 3gSugar: 2gProtein: 6g

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Baby Potato Salad Web Story

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