Baby Potato Salad Recipes

POTATO SALAD WITH BACON

Potato Salad with Bacon image

My young nephew refuses to eat any potato salad but mine! Italian salad dressing, sour cream and bacon give it a one-of-a-kind flavor.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

3 pounds red potatoes (about 12 medium)
4 hard-boiled large eggs
3/4 cup sour cream
2/3 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
11 bacon strips, cooked and crumbled
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup Italian salad dressing

Steps:

Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 216 calories, Fat 14g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 363mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

NEW POTATO SALAD

New potato salad image

Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet

Provided by Merrilees Parker

Categories Buffet, Dinner, Lunch, Side dish, Vegetable

Time 10m

Number Of Ingredients 6

Ingredients

500g pack baby new potato
1 tbsp Dijon mustard
finely grated zest and juice unwaxed ½ lemon
5 tbsp extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
2 spring onions , thinly sliced diagonally

Steps:

Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

MOM'S BABY POTATO SALAD

Mom's Baby Potato Salad image

Provided by Food Network

Categories side-dish

Time 10m

Yield 15 servings

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
1/2 cup prepared slaw dressing
3/8 cup sweet relish
1 tablespoon dark mustard
1/4 cup pickle juice, from the relish
1 tablespoon cider vinegar
1/2 small stalk celery, diced
1/3 cup chopped white onion
1/2 hard boiled egg, chopped
8 cups cooked, peeled potatoes

Steps:

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

BABY POTATO SALAD

Baby Potato Salad image

Heard this recipe on the A.B.C. The family loved this when I made it. I did add spring onions to garnish. So easy simple and great tasting. I used kipfler potatoes but recipe suggest's small red ruby lou or royal blue would also be good.

Provided by Tisme

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 kg baby potatoes, small
150 g peas
6 small eggs
such as basil, parsley, dill, and chives (about 2 or 3 tablespoons of each)
70 g pine nuts
70 g parmesan cheese, grated
2 garlic cloves, crushed
200 ml olive oil, extra virgin
lemon juice (one large lemon)
sea salt and freshly ground black pepper

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.

Nutrition Facts : Calories 862.8, Fat 65.9, SaturatedFat 11.7, Cholesterol 227.4, Sodium 391.1, Carbohydrate 49, Fiber 8.7, Sugar 6.1, Protein 22.6

BABY RED POTATO SALAD

Baby Red Potato Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

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.

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