Baby Potato Salad

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

  • Ingredients
    • 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
  • Directions
    • Prep
      25 min
    • Chill
      2 to 24 hours
    • 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.
Ingredients
  • 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
Directions
  • Prep
    25 min
  • Chill
    2 to 24 hours
  • 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.