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.
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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.
Chop the fresh chives.
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.
Run the boiled eggs under cold water. Once they are cool enough to handle, peel and chop.
When the potatoes are done, drain and run under cold water and drain again. Set aside to continue cooling about 5 minutes.
At the same time, in a large bowl, 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 taste, and gently fold together with a silicone baking spatula.
Garnish with the remaining chopped chives and serve.
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.
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
- Wash the baby potatoes, then cut in half or quarters.
- Chop the fresh chives on a cutting board.
- 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.
- 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 about 5 minutes.
- At the same time, in a large 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 taste, and gently fold together with a silicone baking spatula.
- Garnish with the remaining chopped chives and serve.
Notes
See recipe post for process shots.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 330Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 105mgSodium: 317mgCarbohydrates: 25gFiber: 3gSugar: 2gProtein: 6g