BABY RED POTATO SALAD
Baby Red Potato Salad is a very light, creamy, and deliciously zesty red potato salad loaded with textures and flavors. It's perfect for summer BBQs, picnics, or potluck.
Provided by 2 sisters recipes
Categories Side
Time 20m
Number Of Ingredients 15
Steps:
- Rinse the baby potatoes and place them into a medium-size pot filled with water. Add one teaspoon of salt to the water. Bring water to a full boil, and boil the potatoes for 5 minutes, or until you can easily slide a knife through one potato. Drain and allow the potatoes to cool for a few minutes.
- Meanwhile, prep and chop all the vegetables.
- On a cutting board, cut each potato into quarters and transfer them to a large mixing bowl. Add all the chopped vegetables.
- In a small dish, whisk the ingredients for the dressing. Pour it over the potatoes and gently toss to combine.
- Taste, and adjust the seasonings for salt and black pepper to your taste. Transfer to a serving bowl. Sprinkle on top with some freshly chopped parsley. Cover with clear wrap and refrigerate for at least one hour before serving.
- Serves 6 to 8 servings
Nutrition Facts : Calories 131 calories, Carbohydrate 2.6 grams carbohydrates, Fat 3.7 grams fat, Fiber .6 grams fiber, Protein .4 grams protein, ServingSize 1 cup, Sugar .8 grams sugar
NEW POTATO SALAD
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.
BABY RED BLISS POTATO SALAD WITH JUNIPER AND BUTTERMILK
This fabulous potato salad gets it's zesty flavour from a delicious mustardy buttermilk dressing with the addition of juniper berries. The salad needs to steep overnight, so plan ahead. You refresh it before serving with some additional dressing and a smattering of chopped spring onion and parsley. Impressive! From the cookbook New York Cooks. Cook time reflects the overnight marinating time.
Provided by MarieRynr
Categories Potato
Time P1DT35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Simmer the potatoes in a pot of well salted water that you have brung to the boil. Cook until just done without allowing the potatoes to become mushy. Drain well, then rinse in cold water. Spread on some kitchen toweling to dry.
- Combine the mustard, vinegar, juniper berries, salt, pepper and buttermilk in the bowl of a small sized food processor or the bowl of a stick blender and blitz until fairly smooth and well combined. (I find this chops the juniper berries with no problem. Gradually whisk in the olive oil until the dressing is creamy.
- Put the lukewarm potatoes into a bowl and add half the buttermilk dressing. Cover and chill overnight.
- One hour before serving stir in the remaining buttermilk dressing and the parsley and onions. Leave to set at room temperature until serving.
Nutrition Facts : Calories 172.7, Fat 7.2, SaturatedFat 1, Cholesterol 0.3, Sodium 934.2, Carbohydrate 24.4, Fiber 3, Sugar 2.1, Protein 3.4
RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES
Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
- Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
- Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.
ZESTY RED SKIN POTATO SALAD
This dish is always a hit at family gatherings. The addition of horseradish gives the salad a delightful zip.
Provided by curly top
Categories Potato
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in boiling salted water until tender.
- Drain and let potatoes cool to room temperature.
- In large bowl combine all other ingredients.
- Mix well and stir in potatoes.
- Cover and chill.
Nutrition Facts : Calories 243.3, Fat 13.8, SaturatedFat 4.7, Cholesterol 111, Sodium 368.1, Carbohydrate 24.1, Fiber 2.3, Sugar 4.5, Protein 6.5
BABY RED POTATO SALAD WITH LEMON AND HERBS
Make and share this Baby Red Potato Salad With Lemon and Herbs recipe from Food.com.
Provided by invictus
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
- Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper.
Nutrition Facts : Calories 294.4, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 230.6, Carbohydrate 47.8, Fiber 5.5, Sugar 4, Protein 5.2
CILANTRO BUTTERMILK DRESSING
This dressing is out of this world!! My husband and I were eating it with a spoon, dipping bread in it, serving it as a sauce over our chicken - very versatile!! Would be great too served over iceberg lettuce wedges!!
Provided by Mom2Rose
Categories Salad Dressings
Time 5m
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine the sour cream, buttermilk and mayonnaise until smooth.
- Stir in the bell pepper, onion, cilantro and garlic.
- Season to taste with salt and pepper.
- Refrigerate any extra dressing in a sealed container for up to 1 week.
Nutrition Facts : Calories 175.4, Fat 14.9, SaturatedFat 6.1, Cholesterol 23.2, Sodium 192.3, Carbohydrate 8.9, Fiber 0.2, Sugar 3.1, Protein 2.6
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