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    Home » Appetizers & Sides

    Baby Potato Salad

    Published: Aug 31, 2015 / Updated: Sep 3, 2018 / Leave a comment

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

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    This baby potato salad recipe is fresh and summery and makes a perfect side dish for a BBQ or picnic. It's loaded with tasty herbs!

    close-up of creamy baby potato salad in a bowl with mint garnish

    This baby potato salad recipe comes together quickly and with minimal work. Half the cook time involves patiently waiting for the potatoes to cool.

    I love baby potatoes - they're really easy to deal with - you don't need to worry about peeling them and they cook fast.

    This potato salad does have a mayo-based dressing, but the herbs keep it tasting really nice and fresh. It's definitely not cloying and heavy like some potato salad dressings are.

    If you've got mint and chives in your garden, this recipe is the perfect way to use 'em up!

    bowl of creamy baby potato salad with fresh herbs and mint garnish

    I hope you will give this easy baby potato salad recipe a try!

    Questions? Let me know!

    Baby Potato Salad - Salt & Lavender

    Baby Potato Salad

    A simple and fresh potato salad that makes a great side dish.
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4
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    Ingredients
     

    • 1.5 pounds baby potatoes (leave skins on)
    • 3/4 cup mayo
    • 20 mint leaves finely chopped
    • 1 tablespoon chives chopped
    • 1 1/2 teaspoons Dijon mustard
    • 1 1/2 teaspoons rice vinegar
    • 1 clove garlic minced
    • Salt & pepper to taste
    • Parsley chopped (optional)

    Instructions
     

    • Boil potatoes for about 15 minutes, until cooked.
    • Chop mint and chives.
    • Combine mayo, mustard, vinegar, garlic, mint, and chives. Refrigerate mixture.
    • When potatoes are cooked, drain them and cut them in half. Let cool for at least 15 minutes.
    • Once potatoes are cool, season them with salt & pepper and toss with mayo mixture.
    • Sprinkle with chopped parsley, if desired.
    • Serve immediately or store potato salad in the fridge until ready to eat.
    Keyword baby potato salad recipe, herb potato salad
    Author Natasha Bull
    « Egg Spread
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