New Potato Salad Recipes

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NEW POTATO SALAD



New Potato Salad image

This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Number Of Ingredients 6

1 1/2 pounds red new potatoes, sliced 1 inch thick
1 teaspoon lemon zest
1/4 cup fresh lemon juice (from 2 lemons)
Coarse salt and ground pepper
1/2 cup coarsely chopped fresh herbs, such as a combination of chives, parsley, and tarragon
2 tablespoons extra-virgin olive oil

Steps:

  • Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.
  • Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.
  • Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 3 g, Protein 4 g

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.

NEW POTATO SALAD RECIPE



New Potato Salad Recipe image

The unique flavor and texture of new potatoes make this potato salad extra special. Easy to make, this is sure to be a crowd pleaser!

Provided by Diana Rattray

Categories     Side Dish     Lunch     Dinner     Salad

Time 50m

Yield 8

Number Of Ingredients 12

2 pounds new potatoes (or small round white potatoes, unpeeled)
1/2 teaspoon salt
3 hard-cooked eggs (peeled, chopped)
1 1/2 cups minced celery
1/2 to 1 cup sweet onion (finely chopped)
1/2 cup mayonnaise
1 to 2 teaspoons prepared mustard
1/2 cup chopped sweet pickles (with some juice)
Salt to taste
Pepper to taste
Dash cayenne pepper
Garnish: dusting of paprika

Steps:

  • Scrub the potatoes and cut into 1-inch cubes. If very small, you might want to leave them whole.
  • Place the potatoes in a saucepan and cover with water to about an inch above the potatoes. Add 1/2 teaspoon salt. Cover and boil potatoes until tender.
  • Drain and let cool.
  • Combine potatoes with chopped egg, celery, onion, mayonnaise, mustard, sweet pickle, salt, pepper, and cayenne. Stir in a little parsley if using, then sprinkle paprika over top.

Nutrition Facts : Calories 220 kcal, Carbohydrate 22 g, Cholesterol 84 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 271 mg, Fat 13 g, ServingSize Serves 6 to 8, UnsaturatedFat 10 g

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

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

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

CREAMY NEW POTATO SALAD



Creamy New Potato Salad image

My family is not fond of traditional potato salad, or what they call "yellow potato salad", so I concocted this out of several different recipes. It is now requested at every gathering and I always have an empty bowl! Its really good with barbecue too.

Provided by Little Bee

Categories     Potato

Time 40m

Yield 10 serving(s)

Number Of Ingredients 13

8 medium round red potatoes
1/4 cup chopped green onion
1/4 cup of very finely chopped celery
1 cup of good mayonnaise
1/4 cup low-fat sour cream
1/8 teaspoon sugar
1 teaspoon pickle juice
1/2 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon dried dill
1 teaspoon celery seed
1/8 teaspoon garlic powder
fresh cracked black pepper

Steps:

  • Cut potatoes into 1/2 (leaving skins on) and place in a medium saucepan.
  • Add water to cover.
  • Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
  • Drain and cool completely.
  • Cut potatoes crosswise into quarters.
  • Combine potato, chopped green onions, and celery in a large bowl; toss gently.
  • Combine mayonnaise and next 9 ingredients; stir well.
  • Add to potato mixture, tossing gently to coat.
  • Cover and chill several hours. *Salad is best chilled for several hours so flavors can meld.

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).

NEW POTATO SALAD



New Potato Salad image

I prefer medium sized new potatoes, sliced thickly. For the best potato salad ever, add the olive oil and vinegar dressing when the potatoes are hot and the mayonnaise when the potatoes are cold.

Provided by MarieRynr

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs new potatoes
3 tablespoons olive oil
1 tablespoon white wine vinegar
salt & freshly ground black pepper
1 tablespoon finely chopped red onion
2 tablespoons snipped chives
2 tablespoons mayonnaise
2 tablespoons natural yoghurt
1 teaspoon Dijon mustard

Steps:

  • Rinse the potatoes and boil in their skins until just tender.
  • Drain, then turn on to a clean tea towel to dry.
  • When they're cool enough to handle, peel off their skins and slice thickly.
  • To make the dressing: combine the oil and vinegar and season.
  • Add the onion and chives.
  • Gently stir the dressing into the potatoes and marinate for at least 1 hour.
  • Blend the mayonnaise with the yoghurt and mustard.
  • Add to the cold potato salad and carefully mix in, then turn into a serving bowl.
  • This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.

Nutrition Facts : Calories 199.9, Fat 8.7, SaturatedFat 1.3, Cholesterol 1.9, Sodium 55.8, Carbohydrate 28.1, Fiber 3.4, Sugar 1.8, Protein 3.4

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