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baby potato salad

Creamy Baby Potato Salad

Delicious Creamy Baby Potato Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 2650
Ingredients Method

Ingredients
  

For the dressing
  • 1 cup mayo (I prefer Hellmann's mayonnaise)
  • 1 1/2 tbsp mustard
  • 1/4 cup relish (I use Vlasic sweet pickle relish)
  • 2 tsp sugar
  • 1 tbsp vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp celery seed
For the salad
  • 3 lb potatoes
  • 5 eggs
  • 1/2 large onion (finely diced into 1/4-inch pieces)
  • 2 celery stalks (finely chopped for a subtle crunch)
  • 1/2 tbsp salt
  • salt to taste
  • black pepper to taste
  • paprika to taste
  • 2 tbsp fresh chives (finely chopped)

Method
 

  1. Place 3 lb baby potatoes in a large pot and cover with cold salted water (add about 1/2 tbsp salt). Bring to a boil over high heat. Meanwhile, place 5 eggs in a separate pot of cold water and bring to a boil as well. Once the potatoes are fork-tender (about 15-20 minutes depending on size), drain them in a colander and set aside to cool. The eggs will need about 10-12 minutes of boiling; drain and place them in an ice bath to stop the cooking process. Starting both proteins at the same time maximizes efficiency—the eggs can cool while you prepare the other components.
  2. While the potatoes and eggs cook, finely dice 1/2 large onion into 1/4-inch pieces and finely chop 2 celery stalks for a subtle crunch—keeping the pieces small ensures even distribution throughout the salad. In a large mixing bowl, combine 1 cup mayo, 1 1/2 tbsp mustard, 1/4 cup relish, 2 tsp sugar, 1 tbsp vinegar, 1/2 tsp garlic powder, and 1/4 tsp celery seed. Whisk these ingredients together until smooth and well combined. I like to whisk the dressing thoroughly so the relish and spices are evenly distributed—this gives every bite consistent flavor.
  3. Once the cooled potatoes are comfortable to handle, cut them into bite-sized chunks (roughly 3/4-inch pieces)—leaving them whole or cutting them too small can affect the texture. Peel the cooled eggs and cut them into similar-sized pieces. I find that keeping the potato and egg pieces roughly the same size helps create a more cohesive texture throughout the salad.
  4. Add the cut potatoes and eggs from Step 3, along with the diced onion and chopped celery from Step 2, to the mayo dressing in the large bowl. Gently fold everything together until the potatoes and eggs are evenly coated with the creamy dressing. Use a spatula or wooden spoon to avoid breaking up the potatoes.
  5. Taste the salad and season with additional salt, black pepper, and paprika to your preference. Gently fold in 2 tbsp fresh chives just before serving—adding fresh herbs at the end preserves their bright color and fresh flavor. Refrigerate until ready to serve, and give it a gentle stir before plating to redistribute any dressing that may have settled.