Best Baby Red Potato Salad Recipes

Baby Red Potato Salad image

Provided by Martha Stewart

Number Of Ingredients 6

4 thinly sliced Vidalia onions
2 cups coarse salt
3 cups apple-cider vinegar
1 3-pound bag red potatoes
2 tablespoons olive oil
2 tablespoons flat-leaf parsley

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 Red Potato Salad With Lemon and Herbs image

Provided by invictus

Categories Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 lbs baby red potatoes
3 tablespoons rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 stalk celery, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel

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.

Nutrition Facts : Calories 294.4, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 230.6, Carbohydrate 47.8, Fiber 5.5, Sugar 4, Protein 5.2

Baby Red Potato Salad Recipe Recipe - (4.7/5) image

Provided by KeyIngredient

Number Of Ingredients 12

3 Pounds Baby Red Potatoes
1 Cup Finely Diced Celery
1/2 Cup Diced Green Onion
2 Tablespoons Fresh Dill
1/2 Cup Mayo
1/4 Cup Plain Greek Yogurt
1/3 Cup Milk
2 1/2 Teaspoons Spicy Brown Mustard
2 Tablespoons Olive Oil
1/4 Cup White Vinegar
1 Teaspoon Garlic Powder
Salt & Freshly Ground Black Pepper

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.