Best Baby Potato Salad Recipes

MOM'S BABY POTATO SALAD

Steps:

• Combine first 9 ingredients in large bowl. Add potatoes. Chill.

JERK SHRIMP WITH SWEET POTATO AND BLACK BEANS AND A SALAD OF MIXED BABY GREENS WITH HONEY DRESSING

Steps:

• In a large bowl, toss together the shrimp and jerk seasoning. Heat a wok or skillet over medium-high heat. Add the oil. When hot, add the shrimp. Cook, stirring, for 3 minutes, or until they turn pink. Remove from the wok. Add the sweet potato to the wok and cook for 4 minutes, or until tender. Stir in the beans, garlic, chile pepper, and scallions. Cook, stirring constantly, for 1 minute. Stir in the shrimp and orange juice. Heat for 30 seconds. Served garnished with the cilantro.

POTATO SAUSAGE LEEK QUICHE WITH SIDE BABY SPINACH SALAD

Steps:

• Pre-heat oven to 350 °. On medium heat, cook sausage until brown. Drain sausage and reserve fat in pan. Add garlic, potatoes and leeks to pan. Season with salt and pepper. Cook on medium-high for a few minutes than lower to simmer and cover for about 20 minutes or until potatoes are tender. Drain and mix sausage into the potato leek mixture.
• In another a bowl, whisk eggs, half and half, salt and pepper until smooth. Divide half of the potato leek mixture between 2 pie crusts. Sprinkle with cheese and pour egg mixture. Place in the oven and bake for 35-40 minutes, until the egg has set and is lightly browned on the top. Let stand for 5 minutes before serving.
• For optional side salad, mix olive oil, wine vinegar, honey and lemon juice. Pour over baby spinach and mix until greens are well coated. Serve along side quiche.

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.

BABY POTATO SALAD

Steps:

• Steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm.
• Boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs.
• Blanch the peas in boiling water, and cool.
• Put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste.
• Cut the potatoes into chunks (halve them if they are small) add the peas, dress with the herb dressing, add a dash of seasoning and serve warm.

GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT (

Steps:

• In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
• While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
• Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear.
• Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.

BABY POTATO SALAD WITH CRISPY BACON AND SHALLOTS.

Steps:

• Place the potatoes in a saucepan and bring to the boil. simmer for 6 to 7 minuted until the potatoes are tender but yet not very soft. Strain and allow to cool.
• Thinly slice the shallots and garlic. Cut the bacon into small pieces. Heat the oil in a pan/wok and fry the shallots, garlic and bacon until crispy. Allow the bacon to have a head start to allow it to become crispy and crunchy while frying. When the mixture is just about ready add the few sprigs of thyme and the cracked pepper. Allow this mixture to cool.
• Slice the cool potatoes into quarters and add the cool bacon/shallots and garlic. Mix together and add the basil pesto to glaze all the ingredients.
• Sprinkle the Parmesan on top and serve.
• Enjoy.

BABY RED POTATO SALAD WITH LEMON AND HERBS

Steps:

• Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
• Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper.

GREEN BEAN & BABY YUKON GOLD WARM POTATO SALAD

Steps:

• Halve or quarter potatoes depending on size.
• Steam Potatoes for about 15 minutes until tender.
• Steam green beans until crisp-tender (4-5 minutes).
• Shock green beans in ice water to stop cooking process.
• Whisk Mustard, dressing, herbs and shallot in small bowl.
• In large bowl toss potatoes, green beans and dressing.
• Top with bacon crumbles (if using).
• Serve & enjoy.

BABY POTATO SALAD

Steps:

• Place potatoes in a large pot and add cold water to cover by 2"; season generously with salt. Bring to a boil, reduce heat, and simmer gently until potatoes are tender, 20-25 minutes. Drain and let potatoes cool slightly. Peel, if desired.
• Meanwhile, whisk egg yolk and vinegar in a large bowl; season with salt. Whisking constantly, gradually add oil, drop by drop at first, and whisk until mayonnaise is thick and creamy. Whisk in mustard.
• Add warm potatoes to bowl with mayonnaise and toss to coat; season with salt. Fold in chives just before serving.
• DO AHEAD: Mayonnaise can be made 1 day ahead. Cover and chill.

BABY SALAD GREENS WITH SWEET POTATO CROUTONS AND STILTON

Steps:

• Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.
• In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels.
• Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk.
• Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.

MARKET BABY POTATO SALAD

Steps:

• Start your potatoes in a pot of cold, salted water. Bring to a boil, then simmer till cooked through. Meanwhile:.
• Soft-boil your eggs. Start the eggs in a pot with cold water, a splash of vinegar, and salt. Bring to a boil, then low simmer for four to five minutes. Immediately drain and rinse with cold water. Peel. Dice the eggs.
• Eat one of your delicious soft-boiled eggs with a little salt and pepper.
• Cut your bacon into lardons. Cook on medium heat until nice and crispy. Drain out the fat.
• Combine everything in a big bowl. Season.

EMERIL'S BABY BACK RIBS WITH HOMEMADE BARBECUE SAUCE AND SMASHED POTATO SALAD

Steps:

• Rub the ribs on both sides with Essence or rib rub. Place in a large sealable bag or on a large sheet of aluminum foil placed in a large roasting pan. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight. Remove the ribs from the bag and bring to room temperature. Preheat the oven to 325 degrees F. Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours. Preheat the grill. Meanwhile, to make the sauce, combine the ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic, jalapenos, Worcestershire, hot pepper sauce, salt, and cayenne in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days. Remove the ribs from the oven and uncover. Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with the sauce, and baste and turn every 10 minutes, for an additional 30 minutes. Remove ribs from the grill. Serve with the potato salad and sliced tomatoes, and pass additional sauce on the side.
• Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until fork-tender, about 10 minutes. Drain. In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar. Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper. Serve warm or chilled. Yield: 4 servings

ROASTED BABY DUTCH YELLOW POTATO SALAD WITH DILL RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°. Scrub potatoes under cold water, removing any dark spots. Cut potatoes in quarters or in half if small, you want to have them about the same size. Pile potatoes in a roasting pan or glass baking dish and toss with the 2 teaspoons of olive oil and garlic; spread potatoes out evenly in a single layer and roast for 35 minutes. Check halfway through and flip to make sure they brown evenly. When potatoes are cooked through, remove from roasting pan to a medium bowl, making sure to scrape any leftover oil and brown bits into the bowl. Toss warm potatoes in dressing and serve. Makes 4 servings

GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT

Steps:

• In a large saucepan, bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain into a colander and let dry on paper towels. While potatoes are boiling, bring a small pot of water to a boil. Cook green beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water to stop cooking. Set aside on a small plate. Light an outdoor grill or stovetop grill pan. Cut cooked potatoes in half or, if they are tiny, leave whole. Spray cut side with olive oil, and grill cut side down until grill marks appear. While potatoes are grilling, prepare the dressing. Mix garlic, meustard, vinegar, parsley, and mint in a small bowl. Slowly whisk in the olive oil. When potatoes are grilled and still hot, toss them in the olive oil mixture and season with salt and pepper to taste. Add green beans and the olives and tomatoes if desired. Serve at room temperature.

BABY SALAD GREENS WITH SWEET POTATO CROUTONS AND STILTON

Steps:

• 1. Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels. 2. In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels. 3. Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk. 4. Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.

BABY RED POTATO SALAD RECIPE RECIPE - (4.7/5)

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.