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Baby Potato Salad

Baby Potato Salad

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February 21, 2017

  • Cook: 1 hr
  • Yields: 6-8 servings


2 lbs mini potatoes (either yellow or red whichever you prefer)

1 cup mayonaise

1 tbsp hot mustard

2 tbsp dill weed

1 tbsp Salt (plus salt for boiling potatoes)


1Cut potatoes in half and cook in heavily salted water until tender. Drain potatoes and cool off preferably on a parchment lined cookie sheet so they cool evenly.

2Mix the dressing in a separate bowl and prepare to taste and add as you go. Once the potatoes are cool add to large serving bowl and add the dressing.

3You can also add some green onions and or radishes to top off the potato salad and serve.