Best 2 Roasted Baby Dutch Yellow Potato Salad With Dill Recipes

Roasted baby Dutch yellow potato salad with dill is a delicious and refreshing side dish that is perfect for any occasion. This salad is made with roasted baby Dutch yellow potatoes, which are small, flavorful potatoes that have a slightly sweet taste. The potatoes are roasted until they are tender and slightly crispy, and then they are tossed with a tangy dressing made with mayonnaise, Dijon mustard, apple cider vinegar, and fresh dill. This salad is also a great way to use up leftover roasted potatoes.

Check out the recipes below so you can choose the best recipe for yourself!

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

Roasted Baby Dutch Yellow Potato Salad with Dill Recipe - (4.4/5) image

Provided by Zoesown

Number Of Ingredients 10

Ingredients

Dressing:
1 pound Baby Dutch Yellow Potatoes
2 teaspoons Olive Oil
1 teaspoon minced Garlic
In a small bowl, combine
1 Tablespoon nonfat Yogurt
1 Tablespoon Mayonnaise
1 Tablespoon minced fresh Parsley
1 Tablespoon minced fresh Dill
1/8 Teaspoon Sea Salt

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

CREAMY POTATO SALAD

Creamy Potato Salad image

Make and share this Creamy Potato Salad recipe from Food.com.

Provided by Air hostess

Categories Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups baby dutch yellow potatoes
1/2 cup mayonnaise
1/4 sour cream
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
4 tablespoons chopped dill pickles
2 hard-boiled eggs, chopped
2 tablespoons grated vaidalia onions
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 pinch paprika

Steps:

Wash and cut potatoes into bite size pieces. Usually one cut per potato will work. Add potatoes to large pot of water and bring to boil,salt boiling water liberally. Boil until fork tender. Drain and cool.
For creamy dressing mix all other ingredients in a large bowl. Toss with cooled potatoes and refrigerate for 1 hours For best flavor refrigerate overnight.

Nutrition Facts : Calories 161.5, Fat 12.7, SaturatedFat 2.3, Cholesterol 113.6, Sodium 574.5, Carbohydrate 8.7, Fiber 0.4, Sugar 2.9, Protein 3.8

Tips:

- Use baby Dutch yellow potatoes for the best flavor and texture. - Roast the potatoes until they are tender and slightly crispy. - Use a light vinaigrette dressing to keep the salad light and refreshing. - Add fresh herbs, such as dill, parsley, or chives, for extra flavor. - Serve the salad warm or at room temperature.

Conclusion:

Roasted baby Dutch yellow potato salad with dill is a delicious and easy-to-make side dish that is perfect for any occasion. The roasted potatoes are tender and slightly crispy, and the light vinaigrette dressing is the perfect complement. The fresh herbs add a pop of flavor and color, and the salad can be served warm or at room temperature. With its simple ingredients and delicious flavor, this salad is sure to be a hit at your next gathering.