Baby Potato Salad
Complete your summer barbecue or picnic menus with this Baby Potato Salad. Hard boiled eggs, celery, onion, and perfectly boiled baby potatoes are covered in a delicious sweet relish and mayo sauce for the ultimate crowd pleaser. This is the best homemade potato salad recipe you’ll ever have!
Baby potatoes are also delicious in my Buttery Parsley Potatoes! Or for more delicious potato side dishes, try my Twice Baked Potatoes or Air Fryer Hasselback Potatoes.
Why This Recipe Works
- Sweet relish sauce. The sweet pickle relish in the creamy dressing is the key ingredient. It’s the perfect addition.
- Baby potato salad with egg. Using hard boiled eggs is a must in traditional potato salad!
- Delicious side dish. Instead of grabbing a store-bought potato salad, make your own perfect side dish with this new potato salad recipe. The flavors are so much better and everyone will be asking you for the recipe.
- Baby Potatoes: You can use a mixture of Yukon potatoes, gold potatoes, red potatoes, new potatoes, etc. You can use regular potatoes instead of baby potatoes too. If using regular potatoes, still cut potatoes into cubes. Can leave the skin on or peel them.
- Mayo: The sauce is mayo-based giving it a creamy texture.
- Yellow Mustard: The yellow mustard will give a nice flavor to the baby potato salad. For a sharper mustard flavor, use dijon mustard.
- Sweet Relish: This is my favorite part of this potato salad recipe, I think! It adds such a delicious flavor that you won’t want to miss!
- Hard-Boiled Eggs: Feel free to add more or less hard boiled eggs based on preference.
- Apple Cider Vinegar: This adds a nice acidity to the potato salad.
- Cook the potatoes. Add the 3 lbs chopped baby potatoes to a large pot. Cover fully with water and add 1/2 tablespoon kosher salt. Set over medium heat and cook until fork tender. Remove and strain the salted water. Let cool.
- Make the mayo sweet relish sauce. To a large bowl add 1 cup mayo, 1 tablespoon yellow mustard, 1/4 cup sweet pickle relish, 2 tsp granulated sugar, 2 tsp apple cider vinegar, and 1/ tsp garlic powder. Mix until combined.
- Add potatoes to the sauce. Add the cooled cooked potatoes to the creamy sauce. Place eggs, the diced onion and the minced celery in the bowl. Mix until combined. Season with salt and pepper and top with a sprinkling of paprika. Enjoy!
If you are leaving the skin on the potatoes, be sure to wash them really well.
Instead of using yellow onion, you can use red onion or green onions.
Not a fan of the harsh raw onions? Then I’d recommend using green onions instead.
Let the potatoes cool completely before combining them in the salad.
Add some fresh herbs! Some favorites are fresh dill, fresh parsley or fresh chives.
Potato salad is best served at a cool room temperature.
Add some chopped crispy bacon for added flavor and protein.
Make Ahead, Storing, and Freezing
You can make the baby potato salad ahead of time and store it in the fridge for 24 hours.
Store any leftover potato salad in an airtight container in the fridge for up to 4 days for best results.
I wouldn’t freeze potato salad because it will just make it really liquidy when you thaw it.
I would use full fat Plain Greek Yogurt.
It could be that some pieces of potato were cut smaller than the rest. This would make them overcooked once the other potato pieces are cooked, causing them to go mushy. Cut the potatoes in uniform pieces to prevent this. Remove the potatoes from the heat as soon as they are fork tender. Strain them immediately.
Up to 24 hours.
You can use Yukon, gold potatoes, red potatoes, etc.
More Summer Sides
- Fruit Salad Cocktail
- Cucumber Yogurt Salad
- Acini di Pepe Salad
- Panzanella Toscana
- Watermelon Feta Basil Salad
Baby Potato Salad
- 3 lbs baby potatoes - can use a mixture of Yukon, gold, red potatoes (can be unpeeled and then cut into 1 inch pieces)
- 1/2 tablespoon kosher salt
- 1 cup mayo
- 1 tablespoon yellow mustard
- 1/4 cup sweet pickle relish
- 2 teaspoon granulated sugar
- 2 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 5 hard-boiled eggs - shelled and diced
- 1/2 small yellow onion - finely minced
- 2 celery stalks - finely diced
- kosher salt - to taste
- freshly cracked black pepper - to taste
- paprika - for sprinkling overtop
- To a large pot add the cubed potatoes. Cover with water, add ½ tablespoon kosher salt to the water and set over medium high heat. Cook until fork tender. Remove from heat and strain the potatoes in a strainer and let them cool.
- In a large bowl whisk the mayo, mustard, pickles, sugar, vinegar, and garlic powder.
- Add the potatoes to the creamy mixture along with the diced eggs, onions and celery. Stir to combine.
- Taste and season with salt and pepper and sprinkle with paprika before serving.