New Potato Salad Recipes

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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 YORK DELI POTATO SALAD



New York Deli Potato Salad image

I have only found my favorite potato salad in delicatessens in New York City and Long Island and in some Italian and Jewish delis elsewhere. After much searching, a friend on Long Island sent me this recipe which comes as close to perfection as any I've tried. The recipe may be cut down as the quantities are for a party.

Provided by Brad Beckwith

Categories     Potato

Time 1h

Yield 30-40 serving(s)

Number Of Ingredients 11

10 lbs new potatoes
3/4 cup sugar
3/4 cup white vinegar
3/4 cup water
1 small onion, pureed
1 tablespoon white pepper
1 tablespoon salt
3/4 cup vegetable oil
Hellmann's mayonnaise
parsley (to garnish)
grated carrot (to garnish)

Steps:

  • Steam potatoes over 32-40 oz. water.
  • Peel while hot. (You can actually scrape off the skin by hand under cold water.).
  • Cool in refrigerator for at least one hour.
  • Mix next seven ingredients in a bowl, adding oil last.
  • Slice the potatoes in 1/4" slices into a very large bowl.
  • Fold in the mixture.
  • Chill overnight.
  • Add Hellman's mayo to desired consistency.
  • Spread in large, flat serving dishes and garnish. (I used fresh parsley and finely grated carrots for color.).

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 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 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.

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Top Asked Questions

What's the best way to make a potato salad?
Place potatoes in a large pot and pour in enough cold water to cover by 1 inch. Add 1 Tbsp. salt and bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, 13 to 17 minutes. Drain, return potatoes to pot and cover with a damp kitchen towel. Let stand, off heat, until soft, 10 to 15 minutes.
How long do you boil potatoes to make potato salad?
Cook the potatoes in a saucepan of boiling water for about 10 minutes or until they are just tender. Drain and return them to the pan. Set over a low heat and shake them around for a few minutes to evaporate any moisture. Transfer the potatoes to a mixing bowl and leave to cool for about 5 minutes.
How to make New York deli potato salad?
Steam potatoes over 32-40 oz. water. Peel while hot. (You can actually scrape off the skin by hand under cold water.). Cool in refrigerator for at least one hour. Mix next seven ingredients in a bowl, adding oil last. Slice the potatoes in 1/4" slices into a very large bowl. Fold in the mixture. Chill overnight.
How to make potato salad with celery and onion?
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.

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