Baby Potato Salad Recipe

2hr 24min - 24hr 25min | 12 servings | 179 cal


2 pounds assorted small new potatoes or fingerling potatoes
3/4 cup mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon-style mustard
2 teaspoons sugar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/3 cup sweet or dill pickle relish
1/3 cup finely chopped red onion
1 stalk celery, thinly sliced (1/2 cup)
1 tablespoon chopped fresh dill weed or chives
3 hard-cooked eggs, coarsely chopped


Prep: 25min | Chill: 2 to 24hrs | Ready in: 2hr 25min - 24hr 25min

Step 1

Scrub potatoes thoroughly; halve any large ones. In a large saucepan, place potatoes and enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or just until tender; drain. Cool slightly.

Step 2

In a large bowl, stir together mayonnaise, vinegar, mustard, sugar, pepper, and salt. Stir in the relish, red onion, celery, and dill weed. Add the potatoes and eggs; toss lightly to coat. Cover and chill 2 to 24 hours.