Baby Bliss Potato Salad

I love to use the smallest baby potatoes I can find. This way I just wash them well and don't have to peel them. Sometimes I don't even cut them if they are small enough.

For this recipe I have included two variations for dressing - Creamy Mayo and Non-Mayo.

Print Recipe

Prep Time 20

Cook Time 10

Resting & Refrigerating Time 3 5

Total Time 3 35

Course Dinner, Side Dish

Servings 8

Ingredients

5 lbs Baby Bliss Potatoes (washed and peeled to your preference)

Creamy Mayo Dressing

1 cup Hellmann's Mayonnaise
¼ cup Sour Cream
1 tbsp Salt
½ tbspp Crushed Black Pepper
1 Finely Diced or Shredded Onion (or shallot)
2 tbsp Sugar (or honey)
1 tbsp Dijon Mustard (or an American milder mustard - your choice)
1-2 Thinly Sliced Radishes (optional - but a lovely addition)
2 tbsp Frech Chopped Dill (optional - or herb of your choice - I like scallions and chives here)

Non-Mayo Dressing

¼ cup Olive Oil
3 tbsp White Rice Vinegar
2 tbsp Sugar (or honey)
1 tbsp Salt
½ tbsp Crushed Black Pepper
3 tbsp Chopped Flat Leaf Parsley, Dill and Chives
1 Finely Diced or Shredded Onion (or shallot)
¼ lb Diced Crispy Bacon

Instructions

Place washed potatoes in a large pot of cold salted water and bring to a boil. Reduce heat to simmer and cover for 5 minutes or just until the potatoes are fork tender. Drain the potatoes and leave them in the warm pot with the cover on.
When the potatoes are at room temperature cut to desired pieces then place in a mixing bowl and dress with all ingredients from either Creamy Mayo Dressing or Non-Mayo Dressing.
Refrigerate at least 2-3 hours before serving.

Keyword Baby Bliss, Potato, Salad