Skip to Content

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.

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.

Baby Potato Salad in a bowl.
Baby Potato Salad

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

Have you seen my Cookbook?

Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. Check Cookbook Price

Ingredients

(amounts are listed in the recipe card at the bottom of the post)

baby potatoes

large eggs

mayonnaise

white vinegar

fresh chives

Seasoned salt and black pepper

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.

Equipment needed for this recipe

How to make Baby Potato Salad

Step 1 – Wash the baby potatoes, then cut them in half or quarters on a cutting board.

two eggs and baby potatoes on a cutting board.

Step 2 – Chop the fresh chives.

fresh chives chopped on a cutting board.

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.

two eggs and baby potatoes in a pan of water.

Step 4 – 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.

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.

diced baby potatoes draining in a colander.

Step 6 – At the same time, in a large serving bowl, mix together the mayonnaise and white vinegar with a whisk.

mayo and vinegar whisked in a bowl.

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.

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

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.

You may also enjoy

5 Ingredient Hash Brown Casserole

Easy Sloppy Joes

Mashed Potatoes without Milk

Parmesan Tilapia

4 Ingredient Pasta Salad

5 Ingredient Candied Sweet Potatoes

Yield: Serves 4

Baby Potato Salad

1 lb Potato Salad in a bowl.

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.

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

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 them in half or quarters on a cutting board.
  2. Chop the fresh chives.
  3. 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.
  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 for about 5 minutes.
  6. At the same time, in a large mixing 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 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 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

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you make this recipe?

Please leave a comment on the blog and Pin this to Pinterest.

portrait of a blond haired woman.

Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!

Baby Potato Salad Web Story

Skip to Recipe