Baby Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, herb-forward potato salad made with tender baby potatoes, Dijon mustard, and bright mint and parsley. It's creamy from mayonnaise but light in feel. A simple side dish that pairs well with grilled foods.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 506mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 16mg
- Calcium
- 6mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 506MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.