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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 tasty. Make it as a simple side for your next backyard barbecue or summer picnic. More Recipes: Potato Salad RecipesSummer Sides

May 2013


Read the full recipe after the video.

Recipe Summary

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.