Baby Potato Salad

This delicious potato salad is made using baby potatoes and a creamy mayo and sweet relish sauce.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 258kcal

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.

Can make 24 hours in advance, store covered in fridge.