Baby Potato Salad
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Baby potatoes cook in minutes and don't need peeling, so they're perfect for this potato salad.
small red-skinned or white new
, (don't peel)
, (or Dijon)
- Wash the new potatoes and place them in a steamer basket over a pot of boiling water. Cover and steam for about 15 to 20 minutes or until they’re just tender when poked with a knife. Remove from heat and let potatoes cool to room temperature.
- When the potatoes are cool, cut them into halves or quarters (depending on the size). Toss with the celery, onion and parsley.
- In a small bowl, stir together the mayonnaise, yogurt, mustard, salt and pepper. Pour about half of this dressing into the potato salad and toss until everything is lightly coated.
- Chill salad and remaining dressing until ready to serve, or transport to picnic spot in a cooler with an ice pack. Pack remaining dressing separately and toss with salad at serving time, if desired. (You may not use all the dressing.)