Creamy Baby Potato Salad
A bright, herb-forward small potato salad recipe where tender new potatoes meet a tangy mustard vinaigrette and crunchy shallots for contrast.
Servings: 4 servings
Calories: 280kcal
Equipment
- Large pot - for boiling potatoes evenly
- Large bowl - to toss warm potatoes with dressing
- Sharp knife - for halving potatoes and slicing shallots
Ingredients
- 900 g 2 lb baby new potatoes, halved
- 60 ml 1/4 cup extra virgin olive oil
- 45 ml 3 tbsp apple cider vinegar
- 30 g 2 tbsp Dijon mustard
- 60 g 1/2 cup mayonnaise
- 40 g 1/3 cup finely chopped shallot
- 15 g 1/4 cup chopped fresh parsley
- 15 g 1/4 cup chopped fresh chives
- 5 g 1 tsp sea salt
- 3 g 1/2 tsp freshly ground black pepper
- 50 g 3 slices cooked bacon, crumbled
Instructions
- Place the halved baby potatoes in a large pot and cover with cold water by 2 cm. Add 1 tsp salt and bring to a gentle boil over medium-high heat.
- Cook for 12-15 minutes until a knife slides easily into the center but the potatoes still hold shape. Drain and return to the pot to steam-dry for 2 minutes.
- Whisk olive oil, apple cider vinegar, Dijon, mayonnaise, salt and pepper in a bowl until smooth. Taste for balance - it should be tangy with a creamy backbone.
- Toss warm potatoes with the dressing so they absorb flavor. Add shallots, parsley, chives and crumbled bacon if using. The warmth releases herb aromatics and softens shallots slightly.
- Let the salad rest at room temperature for 15 minutes so flavors marry, then serve warm or chilled. Adjust seasoning before serving with extra parsley sprinkled on top.
Notes
- Potato tip: Use waxy baby potatoes for best texture and flavor absorption.
- Dressing tweak: Replace half the mayo with Greek yogurt for tang and lighter mouthfeel.
- Make ahead: Dress warm; refrigerate covered up to 3 days. Re-stir before serving.