Best 6 Baby Potato Salad Recipes

BABY RED POTATO SALAD

Steps:

• Layer onions and salt in a bowl. Pour vinegar over onions. Set aside for 30 minutes to draw out the bitter juices.
• Meanwhile, place potatoes in a pot of cold salted water. Cook until fork tender, 15 to 20 minutes. Drain and cut potatoes in half. Cut each half into 1/4-inch slices to form half-moons.
• Place still-warm cut potatoes in a medium-size bowl. Drain onions from vinegar, reserving a little vinegar as dressing. Stir in olive oil and flat-leaf parsley.

BABY RED POTATO SALAD WITH LEMON AND HERBS

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.

BABY POTATO SALAD

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.

BABY POTATO SALAD

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.

MARKET BABY POTATO SALAD

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.

ROASTED BABY DUTCH YELLOW POTATO SALAD WITH DILL RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°. Scrub potatoes under cold water, removing any dark spots. Cut potatoes in quarters or in half if small, you want to have them about the same size. Pile potatoes in a roasting pan or glass baking dish and toss with the 2 teaspoons of olive oil and garlic; spread potatoes out evenly in a single layer and roast for 35 minutes. Check halfway through and flip to make sure they brown evenly. When potatoes are cooked through, remove from roasting pan to a medium bowl, making sure to scrape any leftover oil and brown bits into the bowl. Toss warm potatoes in dressing and serve. Makes 4 servings