Hot Baby Potato Salad is ooh yeah yum! It’s a simple mixture of baby potatoes, onion, corn, peas and fennel seeds with a light seasoning.

The potatoes make this dish quite filling, so it works really well with lighter proteins, such as fish and chicken.

Hot Baby Potato Salad by Diverse Dinners

I love this dish, because it’s good hot. Hot Baby Potato Salad is great on a cold day, it gives you that comfort feeling, without slapping on too many calories.

I used an assortment of baby potatoes for this recipe, just to make it more appealing to the eye. You do not have to use a variety of potatoes, but it certainly looks way better – right?

If you’re a regular Diverse Dinners reader you’ll know that I’m always preaching about how important it is for food to have great eye appeal. We use all of our senses when eating, so do your best to make your food as appealing as possible.

Hot Baby Potato Salad by Diverse Dinners

Serve Hot Baby Potato Salad at parties as part of a buffet. You can mix it up by adding, sausage or cured meats perhaps. Or leave as is when serving at a barbecue, it really compliments grilled meat doused in distinct flavors.

Fennel seed is the star of this dish. The rest of the ingredients are very ordinary, it’s the fennel seed that elevates the flavors and brings the subtle flavors of the other ingredients together.

This recipe is the result of a last minute clamber to make a quick and tasty side dish for a weeknight meal. Now this Hot Baby Potato Salad is one of my favorite dishes.



190 cal


4 g


37 g


6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4

Hot Baby Potato Salad

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 1 lb assorted baby potatoes
  • 1 tbsp olive oil
  • 1/4 tsp fennel seeds
  • 1 cup yellow onions (diced)
  • 1 cup corn
  • 1 cup garden peas
  • 1/2 tsp kosher salt
  • 2 tsp apple cider vinegar
  • Generous pinch of fresh chopped parsley
  • Equipment & Utensils
  • Medium saucepan
  • Large skillet
  • Large mixing bowl


  1. Wash potatoes, cut them in half, and then place in a saucepan. No peeling necessary.
  2. Add water to cover the potatoes then add a pinch of salt.
  3. Place on a high heat and cook until potatoes are fork tender.
  4. Drain potatoes and set aside.
  5. Heat olive oil in skillet then add fennel seeds.
  6. Toss gently until they begin to pop then add onions.
  7. Saute until the onion scent releases then add corn and peas.
  8. Saute until corn and peas are heated through then add potatoes and mix.
  9. Transfer hot salad to a bowl making sure to include all of the fennel seeds.
  10. then add salt and vinegar and gently toss.
  11. Sprinkle with some chopped parsley and serve immediately.