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Baby potatoes have a naturally sweet flavor and creamy texture that's delicious in this classic potato salad recipe. Even better, they hold their shape better than cut-up full-size potatoes, and there’s no need to peel them! A touch of scallions and parsley make this version especially addictive. Make it as a simple side for your next backyard bbq or summer picnic.More Recipes: Potato Salad RecipesBBQ Side DishesSummer Sides

Melissa Rubel Jacobson
May 2013


Read the full recipe after the video.

Recipe Summary test

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. Drain and let stand until cool enough to handle, about 10 minutes.

  • Meanwhile, in a large bowl, whisk the mayonnaise with the vinegar and mustard and season with salt and pepper. Stir in the scallions, parsley and celery. Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.

Make Ahead

The potato salad can be refrigerated up to 1 day. Bring to room temperature before serving.