Best Roasted Baby Dutch Yellow Potato Salad With Dill Recipes

Creamy Potato Salad image

Provided by Air hostess

Categories Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 cups baby dutch yellow potatoes
1/2 cup mayonnaise
1/4 sour cream
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
4 tablespoons chopped dill pickles
2 hard-boiled eggs, chopped
2 tablespoons grated vaidalia onions
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 pinch paprika

Steps:

Wash and cut potatoes into bite size pieces. Usually one cut per potato will work. Add potatoes to large pot of water and bring to boil,salt boiling water liberally. Boil until fork tender. Drain and cool.
For creamy dressing mix all other ingredients in a large bowl. Toss with cooled potatoes and refrigerate for 1 hours For best flavor refrigerate overnight.

Nutrition Facts : Calories 161.5, Fat 12.7, SaturatedFat 2.3, Cholesterol 113.6, Sodium 574.5, Carbohydrate 8.7, Fiber 0.4, Sugar 2.9, Protein 3.8

Roasted Baby Dutch Yellow Potato Salad with Dill Recipe - (4.4/5) image

Provided by Zoesown

Number Of Ingredients 10

Dressing:
1 pound Baby Dutch Yellow Potatoes
2 teaspoons Olive Oil
1 teaspoon minced Garlic
In a small bowl, combine
1 Tablespoon nonfat Yogurt
1 Tablespoon Mayonnaise
1 Tablespoon minced fresh Parsley
1 Tablespoon minced fresh Dill
1/8 Teaspoon Sea Salt

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