Baby Potato Salad

Prep Time
Cook Time
Ready In

"This is best made the day before serving, and no need to peel the baby potatoes. This feeds a small crowd and boy is it good!"

Original is 10 servings


  • Serving Size: 1 (361.2 g)
  • Calories 335.5
  • Total Fat - 14.2 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 175.7 mg
  • Sodium - 719.2 mg
  • Total Carbohydrate - 41.5 g
  • Dietary Fiber - 6.3 g
  • Sugars - 4.7 g
  • Protein - 12.5 g
  • Calcium - 112.6 mg
  • Iron - 8.5 mg
  • Vitamin C - 27.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place potatoes in a pot with water to cover. Bring to the boil, then cook until the largest potato is easily pierced with a small skewer or cake tester. Drain in a colander and allow them to cool just slightly.

Step 2

In a large mixing bowl, whisk the red wine vinegar, sugar, salt and pepper until sugar and salt dissolve

Step 3

When the potatoes are cool enough to handle, but still warm, slice them in half, then place into a bowl with the vinegar mixture; gently toss the potato halves in the vinegar mixture.

Step 4

Dice the eggs over the potatoes, add the diced onion, and stir gently to combine.

Step 5

Whisk together the mayonnaise with oil, minced garlic and mustard, then stir into the potato mixture; toss to coat well.

Step 6

Season with additional salt and pepper as needed.

Step 7

Refrigerate 2 hours or 24 hours (the longer chilling time the better the flavor will be).

Tips & Variations

No special items needed.

2 Reviews


I cut the recipe down by half, and used yellow mustard, our favorite, and this was a yummy potato salad! It went so good with the rest of our meal!


review by:
(12 Nov 2020)


You were right all the way, this is awesome! My family ate it like it was their last meal for the day!


review by:
(18 Aug 2015)

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