BABY RED POTATO SALAD RECIPE RECIPE - (4.7/5)
Provided by KeyIngredient
Number Of Ingredients 12
Steps:
- 1. Wash the Potatoes and cut them into bite size pieces. Place them into a large kettle and add enough COLD water to cover the potatoes. 2. Bring the water to a boil and then keep an eye on the Potatoes. Use a sharp paring knife to check for doneness. You will know they are done when you poke a Potato with the knife and the Potato slides off the knife. It is key to get the correct doneness on the Potatoes. You don't want them undercooked, and if you overcook them, they will sort of explode in the pan and be mushy. 3. When the Potatoes are done, drain them but DO NOT RINSE them, and then place them in a large bowl and set aside. 4. In a small mixing bowl whisk together the Olive Oil, Mustard, and Vinegar. Pour this mixture over the Potatoes while they are still warm and stir delicately with a rubber spatula. Now set the bowl aside for 20 minutes. 5. After 20 minutes whisk together the Milk, Mayo, Yogurt, Garlic and Salt & Pepper. Pour mixture over the Potatoes. Add the Green Onion, Dill and Celery then stir with a rubber spatula making sure all pieces are coated with the dressing. 6. Refrigerate for at least an hour before serving. You can store any leftovers in the refrigerator for up to 2 days.
RED POTATO AND EGG SALAD
This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. -Margaret Blomquist, Newfield, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 17 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 276 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
BABY RED POTATO SALAD
Steps:
- Layer onions and salt in a bowl. Pour vinegar over onions. Set aside for 30 minutes to draw out the bitter juices.
- Meanwhile, place potatoes in a pot of cold salted water. Cook until fork tender, 15 to 20 minutes. Drain and cut potatoes in half. Cut each half into 1/4-inch slices to form half-moons.
- Place still-warm cut potatoes in a medium-size bowl. Drain onions from vinegar, reserving a little vinegar as dressing. Stir in olive oil and flat-leaf parsley.
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- Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
- Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
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