Classic Potato Salad


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 tasty. Make it as a simple side for your next backyard barbecue or summer picnic.

Active Time:
15 mins
Total Time:
40 mins
8 servings


  • 2 3/4 pounds baby Yukon Gold or baby red potatoes (about 2 inches each), scrubbed

  • Kosher salt

  • 1/2 cup mayonnaise

  • 2 teaspoons Dijon mustard

  • 2 tablespoons distilled white vinegar

  • Freshly ground black pepper

  • 2 scallions, thinly sliced

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 1 celery rib, cut into 1/4-inch dice


  1. 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.

  2. Meanwhile, in a large bowl, whisk the mayonnaise with the mustard and vinegar and season with salt and pepper to taste. Stir in the scallions, parsley, and celery.

  3. Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.

    Classic Potato Salad
    Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Make Ahead

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

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