Best 9 New Potato Summer Salad Recipes

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Craving a light and refreshing summer dish? Look no further than the new potato summer salad. This vibrant salad is a delightful blend of tender baby potatoes, crisp vegetables, and a tangy dressing. Often served as a side dish, this salad can also be enjoyed as a light lunch or a quick and easy dinner. With its medley of colors, flavors, and textures, the new potato summer salad is a surefire hit for any occasion. So gather your ingredients and let's embark on a culinary journey to create this delightful summer treat!

Here are our top 9 tried and tested recipes!

NEW POTATO SUMMER SALAD



New Potato Summer Salad image

Toss a Healthy Living New Potato Salad together with bacon bits, new potatoes and more! This New Potato Salad is perfect for a potluck or summer cookout.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield 12 servings, 3/4 cup each

Number Of Ingredients 8

3 lb. red new potatoes, cut into 1-inch chunks
1/2 cup slivered red onions
1/2 cup cherry tomatoes, cut in half
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup chopped fresh basil
1/4 cup MIRACLE WHIP Dressing
1/4 cup KRAFT Zesty Italian Dressing
2 tsp. GREY POUPON Dijon Mustard

Steps:

  • Cook potatoes in boiling water in saucepan 10 to 12 min. or just until tender; drain. Place in large bowl. Add onions, tomatoes, bacon and basil; mix lightly.
  • Combine remaining ingredients. Add to potato mixture; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 120, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

SUMMER POTATO SALAD



Summer Potato Salad image

This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.

Provided by Candice

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h45m

Yield 7

Number Of Ingredients 13

5 cups peeled and cubed potatoes
3 eggs
⅓ cup lemon juice
¼ cup vegetable oil
2 teaspoons white sugar
1 ½ teaspoons seasoning salt
1 ½ teaspoons Worcestershire sauce
1 teaspoon ground mustard
¼ teaspoon ground black pepper
½ cup mayonnaise
¼ cup chopped green onions
⅓ cup chopped celery
3 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  • Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes.
  • In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
  • Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 23.3 g, Cholesterol 85.7 mg, Fat 22.8 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 3.6 g, Sodium 340.6 mg, Sugar 3 g

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

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



New Potato Salad image

I like this because it is different from the usual homestyle and mustard types of potato salads. It's great for a change.

Provided by PalatablePastime

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs tiny new potatoes (do not peel)
2 tablespoons minced onions
2 tablespoons minced parsley
1 (16 ounce) jar pickled beets, drained and diced
2 tablespoons chopped chives
2 tablespoons wine vinegar
6 tablespoons salad oil
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook potatoes in boiling water 20-25 minutes, just until tender.
  • Cool and slice thickly.
  • Place potaotes, onions, and parsley in the bottom of a salad bowl.
  • Top with with diced beets and chopped chives.
  • Mix together vinegar, oil, salt and pepper.
  • Pour over salad.
  • Cover and chill 2-3 hours before serving.

Nutrition Facts : Calories 415.1, Fat 20.7, SaturatedFat 2.9, Sodium 923.4, Carbohydrate 55.3, Fiber 7, Sugar 18.6, Protein 5.4

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

SUMMER POTATO SALAD RECIPE BY TASTY



Summer Potato Salad Recipe by Tasty image

Here's what you need: small red potato, salt, corn, dijon mustard, pickle juice, red bell pepper, vegan mayonnaise, paprika, salt, pepper, celery, dill pickle, red onion, green onion, fresh dill, fresh chives

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 6 servings

Number Of Ingredients 16

2 lb small red potato, scrubbed and halved
1 tablespoon salt
2 ears corn
1 tablespoon dijon mustard
3 tablespoons pickle juice, divided
1 red bell pepper
1 cup vegan mayonnaise, or regular
½ teaspoon paprika
1 ½ teaspoons salt
1 teaspoon pepper
½ cup celery, diced
⅓ cup dill pickle, coarsely chopped
¼ cup red onion, chopped
⅓ cup green onion, chopped
2 tablespoons fresh dill, minced
2 tablespoons fresh chives, chopped, for garnish

Steps:

  • Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
  • Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
  • Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
  • Dice the red bell pepper, removing the ribs and seeds.
  • Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
  • In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
  • Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
  • Sprinkle the potato salad with chopped chives, for garnish.
  • Enjoy!

Nutrition Facts : Calories 447 calories, Carbohydrate 47 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams

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

SUMMER POTATO AND TOMATO SALAD



Summer Potato And Tomato Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds tiny new potatoes
1 large clove garlic, minced
1 large shallot, minced
3 whole roasted peppers
15 small black Italian, French or Greek olives, pitted
2 tablespoons chopped fresh basil
1 1/2 cups nonfat plain yogurt
1 1/2 teaspoons Dijon mustard
1 1/4 pounds ripe plum or field tomatoes

Steps:

  • Scrub potatoes but do not peel. In a pot, cover potatoes with water, cover pot and cook until tender but firm, about 20 minutes depending on size.
  • With food processor on, put garlic and shallot through feed tube.
  • If using canned roasted peppers, rinse well and mince in food processor. Combine with garlic, shallot and olives in serving bowl.
  • Add basil to bowl with yogurt and mustard. Mix well.
  • Wash, trim and cut tomatoes into quarters or eighths. Chop by pulsing in food processor. Add to dressing.
  • When potatoes are cooked, drain and cut into small chunks and stir into dressing.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 2 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 26 grams, TransFat 0 grams

Tips for Making the Best New Potato Salad:

  • Choose the right potatoes: Look for small, firm new potatoes that are about 1-2 inches in diameter. Avoid potatoes that are too large, as they will take longer to cook and may not be as tender.
  • Boil the potatoes until they are just tender: Overcooked potatoes will become mushy and fall apart in the salad. To prevent this, cook the potatoes until they are just tender when pierced with a fork. This should take about 10-15 minutes.
  • Cool the potatoes completely before assembling the salad: This will help to prevent the salad from becoming watery. You can cool the potatoes by running them under cold water or by placing them in a bowl of ice water.
  • Use a light and flavorful dressing: A heavy dressing will overwhelm the delicate flavor of the potatoes. Instead, use a light and flavorful dressing, such as a vinaigrette or a mayonnaise-based dressing.
  • Add other ingredients to your liking: Feel free to add other ingredients to your new potato salad, such as vegetables, herbs, or even bacon. Some popular additions include celery, onion, hard-boiled eggs, and dill.

Conclusion:

New potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. By following these tips, you can make the best new potato salad that is sure to be a hit at your next gathering.

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