Baby Potato Salad Recipe

There’s something about a classic potato salad that just hits differently, and this version is about to steal the spotlight at your next gathering—I promise you, it delivers the perfect twist of tangy, creamy, and herb-infused goodness that’ll have everyone begging for the recipe! 🌿🥔

I enjoy preparing a cool, vibrant baby potato salad that’s perfect for a backyard summer picnic or a simple family dinner. Fresh baby potatoes are tossed in a tart blend of olive oil, mayonnaise, and Dijon mustard.

The salad is then dressed up with snipped chives, which replace the fresh dill that my grandmother used when she made the salad; crunchy, nutrient-dense celery; and protein-rich, chopped hard-boiled eggs. Just before serving, I give the salad a final toss with a tablespoon of vinegar and a small handful of parsley for brightness.

Baby Potato Salad Recipe Ingredients

• Baby Potatoes: Rich in fiber, providing a satisfying base.
• Olive Oil: Heart-healthy fats with a subtle richness.
• Dijon Mustard: Adds a tangy, spicy depth to the dish.
• Apple Cider Vinegar: Brings a bright, sour note with health benefits.
• Red Onion: Offers a crunchy texture with a pungent zing.
• Fresh Dill: Infuses a fresh, aromatic herbaceous flavor.
• Hard-Boiled Eggs: Adds protein and a creamy texture.

Baby Potato Salad Recipe Ingredient Quantities

• 1.5 pounds baby potatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 2 stalks celery, finely diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 2 hard-boiled eggs, chopped

How to Make this Baby Potato Salad Recipe

1. Set the oven at 400°F (200°C). Prepare a baking sheet by lining it with paper that can withstand high temperatures.

2. Tossing the halved baby potatoes with the olive oil, salt, and pepper, and spreading them evenly across the prepared baking sheet.

3. Put the potatoes in the oven to roast for approximately 20-25 minutes, until they have become tender and are looking golden. When they are done, take them out of the oven and let them sit until they are at room temperature.

4. In a big mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, and honey. Whisk until the mixture is smooth and homogeneous.

5. Combine the bowl with the roasted, cooled potatoes.

6. Softly incorporate the celery cut into fine dice, the red onion chopped small, the dill and parsley also chopped small.

7. Combine the salad and the finely chopped hard-boiled eggs in a mixing bowl. Stir gently and mix lightly to combine.

8. Adjust the taste and seasoning as needed, adding more salt and pepper if necessary.

9. Refrigerate the salad in a covered container for no less than 30 minutes before serving. This permits the meld of flavors that makes salad, well, salad.

10. Serve cold or at room temperature, with extra dill or parsley as desired.

Baby Potato Salad Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowls (large)
5. Whisk
6. Knife
7. Cutting board
8. Measuring spoons
9. Measuring cups
10. Spatula or spoon for mixing
11. Refrigerator
12. Airtight container

FAQ

• Can I use regular potatoes instead of baby potatoes?You can indeed utilize standard potatoes; just slice them into tiny, uniform sections to guarantee that they cook uniformly.
• How should I introduce the potato salad to a potluck?Chill it in a big bowl to serve, and condescend with these fresh dill sprigs for looks.
• Can I prepare the potato salad in advance?Absolutely, you can prepare it a day in advance. Simply store it in the fridge and incorporate the fresh herbs just prior to serving for optimal taste.
• Is there a substitute for mayonnaise?Greek yogurt or sour cream makes for a healthier or lighter substitute.
• Is it necessary to peel the baby potatoes?No, the skins of baby potatoes are thin, and they add texture and nutrients; therefore, peeling is not required.
• How can I make the salad more tangy?To boost the tanginess, add more lemon juice or a splash of extra apple cider vinegar.
• Can I add bacon to the recipe?Without a doubt! Delicious crispy bits of bacon make this salad even better.

Baby Potato Salad Recipe Substitutions and Variations

For olive oil, substitute with avocado oil or melted coconut oil.
For lighter options for mayonnaise, consider using Greek yogurt or sour cream.
Substitute whole grain mustard or yellow mustard for Dijon mustard to get a different flavor profile.
For apple cider vinegar, substitute white wine vinegar or rice vinegar.
For fresh dill, tarragon or chives can be used as a substitute.

Pro Tips

1. Parboil the Potatoes Before roasting, consider parboiling the halved baby potatoes for about 5 minutes. This helps create a softer interior while ensuring a crisp exterior when roasted.

2. Season the Dressing Overnight Mix the mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, and honey a day in advance and refrigerate. This gives the flavors time to meld and intensify, resulting in a more flavorful dressing.

3. Add Crunch with Nuts For added texture, consider tossing in some toasted nuts, such as sliced almonds or pecans, when mixing in the fresh ingredients. This adds a delightful crunch.

4. Use Fresh Herbs Generously Feel free to increase the amount of fresh dill and parsley if you like a more herby flavor. Fresh herbs can elevate the overall taste of the salad significantly.

5. Chill Potatoes Quickly After roasting, spread the potatoes on a cool baking sheet to hasten the cooling process before combining them with the other ingredients. This ensures they don’t wilt the fresh herbs and vegetables when mixed.