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.
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
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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