Baby Potato Salad

We returned from Italy just before the Memorial Day holiday, and I was excited to have the family over for dinner to celebrate the holiday. My husband wanted to have a pizza night, but I wanted to prepare a traditional barbecue. Since I am the one who plans our meals and does most of the cooking, I won.

I decided to cook ribs and Italian sausages with grilled corn, mixed green salad, and a potato salad. I grew up enjoying potato salad just about every time we grilled dinner, although it was a traditional potato salad. My Mother’s potato salad always got rave reviews from anyone who tasted it, but it is a mayonnaise-based salad and I wanted to prepare something a little lighter.

I decided to use a bag of mixed baby potatoes, and once cooked I tossed them in a zesty vinaigrette with chopped green onions and lots of crispy bacon bits. The salad was a hit, and I made so much that we enjoyed leftovers the next day.

Creating a potato salad with a vinaigrette dressing, rather than a mayonnaise-based one, is a better choice when you need to pack the salad to take on a picnic, or for a pot luck meal as it doesn’t require constant refrigeration. Sometimes I like to reserve some of the bacon fat after I cook the bacon and replace some of the olive oil with it to enhance the bacon flavor.

Buon Appetito!
Deborah Mele 

Baby Potato Salad

Baby Potato Salad

Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

A baby potato salad made with a zesty vinaigrette instead of a mayonnaise-based dressing.


  • 2 Pounds Baby Mixed Potatoes, Cut Into Quarters
  • 4 Tablespoons White Balsamic Vinegar
  • 1 Teaspoon Dijon Mustard
  • Salt & Pepper
  • 10 Tablespoons Olive Oil
  • 6 Green Onions, Chopped
  • 1/4 Cup Chopped Fresh Parsley
  • 1/2 Cup Cooked Bacon Bits


  1. Cook the potatoes in a large pot of boiling salted water and cook until they are just cooked through. 
  2. Drain in a colander.
  3. While still warm, place the potatoes in a medium bowl.
  4. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt and pepper until blended.
  5. Add the vinaigrette to the warm potatoes, and toss until coated.
  6. Add the scallions, parsley, and bacon bits and toss gently. 
  7. Taste, and adjust salt and pepper as needed. 
  8. Serve warm or at room temperature.
Nutrition Information:
Yield: 8 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 300Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 194mgCarbohydrates: 28gFiber: 4gSugar: 3gProtein: 5g

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  1. Hello,
    The potato salad looks amazing. I was wondering, how did you cook the ribs? Do you have a recipe that you could share?

    1. I try not to post too many American recipes on the blog or I get complaints. Basically I remove the membran from the ribs, rub them with a rib rub and bake them in a low oven (275 -300) until they begin to fall off the bone. I then grill them and brush them with my favorite BBQ sauce.

  2. Omg!! This is a hell amazing recipe. I have tried this recipe at home and It was woww. My hubby loved it so much. thank you soo much for posting this recipe! I hope you will share more recipes like this in the future. Much love and regards.

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