Potato salad “dressing” can be made in any number of ways. For young eaters, go for simple ingredients, and fewer of them. Also, stay away from heavily seasoned, spiced, or salty variations, and avoid adding little bits of hard celery or pickles that toddlers could choke on. Stick to soft, easily recognizable ingredients.

Hot or Cold?

Some potato salads are meant to be served hot, such as German potato salad. It’s usually prepared with an oil-and-vinegar dressing, rather than the creamy dressing typical of cold potato salad. This variation may be a little too sour for your toddler, but it’s certainly worth trying! Just be sure to serve it warm, not hot, to avoid burning your toddler’s tongue.

1. Wash and peel the potatoes. Cut out any bad spots; then dice into small pieces.

2. Place the potatoes in a medium saucepan and cover with water. Bring to a boil and cook for 25–30 minutes, or until potatoes are soft.

3. Drain the potatoes and allow to cool.

4. In a small bowl, mix the mayonnaise, yogurt, sugar, mustard, garlic powder, and salt. Gently toss with the potatoes.

5. Chill before serving. Fork-mash if desired.