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.
Table of Contents
- Why I love this recipe
- Substitutions and Additions
- How to make Baby Potato Salad
- Pro Tips
- You may also enjoy
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.
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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.
How to make Baby Potato Salad
Step 1 – Wash the baby potatoes, then cut them in half or quarters on a cutting board.
Step 2 – Chop the fresh chives.
Step 3 – Place the potatoes and eggs in a large pot of cold, salted water and bring to a boil on high heat. Boil for 10, then use a slotted spoon to remove just the eggs. Let the potatoes continue to cook for 5-10 minutes.
Step 4 – Run the boiled eggs under cold water. Once they are cool enough to handle, peel and chop.
Step 5 – When the potatoes are done, drain using a colander and run the warm potatoes under cold water, and drain again. Set aside to continue cooling for about 5 minutes.
Step 6 – At the same time, in a large serving bowl, mix the mayonnaise and white vinegar with a whisk.
Step 7 – In a large 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.
Garnish with the remaining chopped chives and serve.
Pro 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.
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Baby Potato Salad Recipe
Equipment
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
- 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.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.