New Potato Or Red Potato Salad Ala Nita Recipes

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NEW POTATO SALAD



New Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 4h

Number Of Ingredients 10

3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Steps:

  • Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

RED POTATO AND TOMATO SALAD



Red Potato and Tomato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper

Steps:

  • Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
  • In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

NEW RED POTATO SALAD



New Red Potato Salad image

We can't wait for those lucious little new red potatoes to be ready in our garden so we can fix this great potato salad!!

Provided by MizzNezz

Categories     Potato

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 9

18 small new red potatoes
1 cup minced onion
2 cups mayonnaise (or salad dressing)
1/2 cup sour cream
1/4 cup sugar
1/4 cup cider vinegar
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon celery seed

Steps:

  • Bring a large pot of water to a boil.
  • Drop in the new potatoes and reduce to low.
  • Cover and cook for 20 min, or until potatoes are done.
  • Dice potatoes into a lg bowl (I don't peel them).
  • Add onion.
  • Mix all remaining ingredients in sm bowl.
  • Pour over the potatoes and mix well.
  • Best if refrigerated for 1-2 hours.

NEW RED POTATO SALAD



New Red Potato Salad image

This is a wonderful no fail potato salad.

Provided by DWAGNER

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h35m

Yield 12

Number Of Ingredients 9

3 pounds unpeeled red potatoes
4 eggs
1 ½ cups mayonnaise
2 tablespoons milk
2 tablespoons distilled white vinegar
½ cup sliced green onions
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sliced celery

Steps:

  • Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
  • Place eggs in a medium 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 dice.
  • In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 22.3 g, Cholesterol 72.7 mg, Fat 23.7 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 3.8 g, Sodium 290.5 mg, Sugar 1.8 g

NEW POTATO, RED PEPPER AND CHIVE SALAD



New Potato, Red Pepper and Chive Salad image

Provided by Moira Hodgson

Categories     salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 pounds new potatoes
1 red pepper
1 tablespoon Dijon mustard
1 clove garlic
2 to 3 tablespoons Balsamic vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
3/4 cup extra-virgin olive oil
1 bunch fresh chives, minced

Steps:

  • Steam the potatoes until tender (about 20 minutes).
  • While the potatoes are cooking, cut the pepper into quarters, remove the stem and seeds and place the pepper face down on a broiling rack. Broil until skin is charred. Place in a paper bag a few minutes, then peel off the skin. Cut the pepper into dice.
  • Make the dressing. Place the mustard in a bowl large enough to hold the potatoes. Peel the garlic and crush it into the mustard with a fork. Add the vinegar, salt and pepper. Gradually beat in the olive oil, creating an emulsion.
  • When the potatoes are cooked, remove the garlic from the dressing. Add the potatoes and diced pepper and toss thoroughly. Add the chives and serve the salad at room temperature. Correct seasoning just before serving.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 34 grams, Carbohydrate 44 grams, Fat 41 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams

NEW POTATO SALAD WITH RED-WINE VINAIGRETTE



New Potato Salad with Red-Wine Vinaigrette image

No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 9

3 pounds unpeeled whole mixed new potatoes
Kosher salt and freshly ground pepper
2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice, plus 1/2 teaspoon grated lemon zest
3/4 cup extra-virgin olive oil
1/2 cup finely chopped sweet onion
1/2 cup roughly chopped fresh parsley leaves
1/2 cup roughly chopped celery leaves
1 tablespoon chopped fresh oregano

Steps:

  • In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
  • Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

RED POTATO SALAD DIJON



Red Potato Salad Dijon image

My mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. -Patricia Swart, Galloway, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

3-1/2 pounds red potatoes (about 12 medium), cubed
1/4 cup Dijon-mayonnaise blend
3 tablespoons seasoned rice vinegar
3 tablespoons olive oil
4 teaspoons minced fresh tarragon
1-1/2 teaspoons salt
3/4 teaspoon pepper
6 green onions, thinly sliced

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, mix mayonnaise blend, vinegar, oil, tarragon, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in green onions. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 139 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

NEW POTATO OR RED POTATO SALAD ALA NITA



New Potato or Red Potato Salad ala Nita image

Make and share this New Potato or Red Potato Salad ala Nita recipe from Food.com.

Provided by Nita Holleman

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

7 -8 medium red potatoes
2 -3 stalks celery, broken in pieces,strings removed,chopped
1/4 cup fresh parsley leaves, minced fine or 1 1/2 tablespoons dried parsley (optional)
2 green onions, and tops trimmed,peeled,minced fine (optional)
1/2 teaspoon french mild prepared mustard
1 cup mayonnaise or 1 cup salad dressing, miracle whip
4 hard-boiled eggs, chopped
2 tablespoons chopped pimiento, drained
1/4 teaspoon garlic powder (or Garlic Magic)
1/8-1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/8 teaspoon celery seed
1 tablespoon granulated sugar
1 teaspoon table salt
1/8 teaspoon black pepper
1/4 teaspoon paprika

Steps:

  • Scrub potatoes under running water with a brush.
  • Leave skins on potatoes.
  • Place them in a pot of water to cover the potatoes.
  • Bring to a boil and boil for 12 to 15 minutes until potatoes are fork tender.
  • Remove from pot to stop cooking process.
  • Let potatoes cool slightly.
  • Place them in a large bowl and break them apart somewhat with a cooking fork or spoon.
  • In another bowl, combine rest of the ingredients.
  • Mix them in with the potatoes gently.
  • Taste and adjust seasonings.
  • Serve warm or, cover and refrigerate for later use.
  • Do NOT leave at room temperature.
  • *Available in the Spice department of most supermarkets.
  • Ask for it.

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