Small Potato Salad Recipe

Time1h

Serves4

Make Small Potato Salad Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Boil the Potatoes
Wash the small potatoes thoroughly. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes or until fork-tender. Once cooked, drain the potatoes and let them cool.
2
Chop Vegetables
While the potatoes are cooling, chop the celery into small pieces, dice the red onion, and finely chop the fresh parsley.

3
Prepare the Dressing
In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix well until smooth and creamy.
4
Combine All Ingredients
Once the potatoes have cooled, cut them into halves or quarters depending on their size. In a large mixing bowl, add the potatoes, chopped celery, red onion, and parsley. Pour the dressing over the salad ingredients.
5
Toss the Salad
Gently toss all the ingredients together until everything is evenly coated with the dressing. Taste and adjust seasoning with more salt or pepper if needed.

6
Chill and Serve
Cover the potato salad with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. Serve chilled as a side dish.