Market Baby Potato Salad Recipes

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THE ORIGINAL POTATO SALAD



The Original Potato Salad image

This recipe is right off the Hellman's mayonnaise jar. To me, it's so good it rivals my mother in law's potato salad, which I think is the best there is. It's a plain and simple potato salad, but it's delicious! Add pimentos, olives, or green peppers depending on what you like in your potato salad.

Provided by 75violets

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup hellman mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups cubed cooked potatoes (5 to 6 medium)
1 cup sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Steps:

  • Combine the first 5 ingredients.
  • Stir in remaining ingredients.
  • Cover& chill.

WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

MARKET BABY POTATO SALAD



Market Baby Potato Salad image

If you time it right, you can hustle and get everything chopped up before the potatoes finish cooking. But do yourself a favor and get some slab bacon-pre-sliced bacon is usually too thin to cut into proper lardons.

Provided by mommymakeit4u

Categories     Pork

Time 30m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 13

2 lbs baby potatoes, washed, halved
7 eggs
6 slices thick-cut bacon
1/2 small red onion, finely diced
10 cornichons, thinly sliced
5 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon smoked paprika
fresh chives, minced
fresh thyme, picked
vinegar (for soft-boiling eggs)
salt and pepper, to taste

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.

GERMAN POTATO SALAD



German Potato Salad image

Toss Yukon gold potatoes with Dijon mustard, vinegar, thick-cut bacon, chives and seasoning for this classic German Potato Salad recipe from Food Network.

Provided by Mary Nolan

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 pounds Yukon gold potatoes
1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish

Steps:

  • Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
  • Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
  • Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

RED SKINNED POTATO SALAD



Red Skinned Potato Salad image

This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.

Provided by Donna

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 7

2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 16.2 g, Cholesterol 120.6 mg, Fat 36.9 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 6.9 g, Sodium 535.8 mg, Sugar 1.7 g

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

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

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

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.

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Top Asked Questions

What's the best way to make baby potato salad?
While still warm, place the potatoes in a medium bowl. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt and pepper until blended. Add the vinaigrette to the warm potatoes, and toss until coated. Add the scallions, parsley, and bacon bits and toss gently. Taste, and adjust salt and pepper as needed.
What are the ingredients in baby red potato salad?
Baby Red Potato Salad. Ingredients: 4 cups baby red potatoes, cut in small pieces. 1/2 cup green bell pepper, finely diced. 1/4 cup red onion, finely diced. 3 scallions, diced. 1 tsp dijon mustard.
How to make the best potato salad in the world?
Directions 1 Place the potatoes into a large pot, and fill with enough water to cover. ... 2 While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. ... 3 Stir the dressing into the bowl of potato salad gently until evenly coated. ...
Is it OK to eat baby red potato salad?
This baby red potato salad is absolutely delicious, especially if you’re not a fan of traditional potato salad loaded with mayonnaise. Red potatoes provide vitamin C, vitamin B6, potassium, iron, and dietary fiber. Eaten with their skins on, they are even higher in fiber.

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