Best 2 Baby Red Potato Salad Recipes

When the warm weather hits, there is nothing more refreshing and delicious than a classic baby red potato salad. With its vibrant colors, creamy texture, and tangy flavor, this dish is a perfect side for any summer gathering. Whether you are hosting a backyard barbecue, a potluck dinner, or just looking for a light and satisfying meal, a baby red potato salad is sure to be a hit.

Let's cook with our recipes!

BABY RED POTATO SALAD WITH LEMON AND HERBS

Baby Red Potato Salad With Lemon and Herbs image

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

Ingredients

3 lbs baby red potatoes
3 tablespoons rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 stalk celery, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel

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

BABY RED POTATO SALAD

Baby Red Potato Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

4 thinly sliced Vidalia onions
2 cups coarse salt
3 cups apple-cider vinegar
1 3-pound bag red potatoes
2 tablespoons olive oil
2 tablespoons flat-leaf parsley

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.

Tips:

Start with small, waxy potatoes: Baby red potatoes are the best choice for this salad because they hold their shape well when cooked and have a creamy texture.
Boil the potatoes until they are tender but still firm: You want the potatoes to be cooked through but not mushy. Insert a fork into a potato to test for doneness.
Let the potatoes cool completely before slicing: This will help prevent them from breaking apart.
Use a light and tangy dressing: A vinaigrette dressing is a good choice because it won't overpower the delicate flavor of the potatoes.
Add your favorite mix-ins: You can add a variety of ingredients to your potato salad, such as celery, onion, hard-boiled eggs, bacon, or cheese.
Serve the salad chilled: Potato salad is best served cold, so make sure to chill it in the refrigerator for at least an hour before serving.

Conclusion:

Baby red potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its creamy potatoes, tangy dressing, and endless variations, it's a versatile dish that can be enjoyed at any gathering. So next time you're looking for a simple but delicious salad, give baby red potato salad a try. You won't be disappointed!