Best 2 Baby Red Potato Salad Recipes

Indulge in a burst of flavors with our tantalizing baby red potato salad, a culinary delight that caters to various dietary preferences. This versatile dish can be tailored to suit vegan, vegetarian, and gluten-free diets, ensuring everyone can savor its goodness.

For the vegan and vegetarian enthusiasts, we present a plant-based version crafted with silken tofu as the creamy base, adding a delightful richness without compromising on taste. If you prefer a classic mayonnaise-based dressing, we have a traditional recipe that delivers a creamy and tangy experience.

Those with gluten sensitivities can rejoice in our gluten-free rendition, where mayonnaise is replaced with a zesty lemon-tahini dressing, resulting in a vibrant and flavorful salad.

Each variation promises a unique taste adventure, offering a perfect side dish for picnics, potlucks, or as a standalone meal. The baby red potatoes, with their tender texture and earthy flavor, take center stage in this delightful salad.

Garnished with fresh herbs, such as parsley or chives, this colorful dish is a feast for the eyes and the palate. So, prepare to tantalize your taste buds with our baby red potato salad extravaganza!

Here are our top 2 tried and tested recipes!

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.

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

Tips:

Choose the right potatoes: Baby red potatoes are the perfect choice for this salad as they hold their shape well when cooked and have a slightly sweet flavor. If you can't find baby red potatoes, you can use small Yukon Gold potatoes or new potatoes.
Cook the potatoes properly: The potatoes should be cooked until they are tender but still hold their shape. Overcooked potatoes will become mushy and fall apart in the salad.
Use a good mayonnaise: The mayonnaise is the base of the dressing, so it's important to use a good quality mayonnaise. Look for a mayonnaise that is made with fresh eggs and has a creamy texture.
Add some crunch: The addition of celery and onion adds some crunch and texture to the salad. You can also add other crunchy vegetables, such as carrots, radishes, or bell peppers.
Season the salad well: The salad should be seasoned with salt, pepper, and garlic powder. You can also add other herbs and spices, such as dill, chives, or paprika.
Chill the salad before serving: The salad will taste best if it is chilled before serving. This will allow the flavors to meld together and the dressing to thicken.

Conclusion:

Baby red potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be tailored to your own taste. With its creamy dressing, tender potatoes, and crunchy vegetables, this salad is sure to be a hit with everyone who tries it.