Baby Red Potato Salad Recipe Recipe 475 Recipes

BABY RED POTATO SALAD

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

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 RECIPE RECIPE - (4.7/5)

Steps:

• 1. Wash the Potatoes and cut them into bite size pieces. Place them into a large kettle and add enough COLD water to cover the potatoes. 2. Bring the water to a boil and then keep an eye on the Potatoes. Use a sharp paring knife to check for doneness. You will know they are done when you poke a Potato with the knife and the Potato slides off the knife. It is key to get the correct doneness on the Potatoes. You don't want them undercooked, and if you overcook them, they will sort of explode in the pan and be mushy. 3. When the Potatoes are done, drain them but DO NOT RINSE them, and then place them in a large bowl and set aside. 4. In a small mixing bowl whisk together the Olive Oil, Mustard, and Vinegar. Pour this mixture over the Potatoes while they are still warm and stir delicately with a rubber spatula. Now set the bowl aside for 20 minutes. 5. After 20 minutes whisk together the Milk, Mayo, Yogurt, Garlic and Salt & Pepper. Pour mixture over the Potatoes. Add the Green Onion, Dill and Celery then stir with a rubber spatula making sure all pieces are coated with the dressing. 6. Refrigerate for at least an hour before serving. You can store any leftovers in the refrigerator for up to 2 days.