Market Baby Potato Salad Recipes
BABY POTATO SALAD
Provided by Eric Ripert
Categories Potato Side Fourth of July Kid-Friendly Quick & Easy Summer Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 7
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.
MOM'S BABY POTATO SALAD
Steps:
- Combine first 9 ingredients in large bowl. Add potatoes. Chill.
MARKET BABY POTATO SALAD
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
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.
BABY POTATO SALAD
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
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
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- Place potatoes in a large pot and add cold water to cover by 2 inches; 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.
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