Best 4 Baby Red Potato Salad With Lemon And Herbs Recipes
In a world of culinary delights, the Baby Red Potato Salad with Lemon and Herbs emerges as a refreshing and flavorful side dish that captivates taste buds. This vibrant salad showcases tender baby red potatoes, infused with a zesty lemon dressing and an aromatic blend of fresh herbs. As you embark on this culinary journey, discover the secrets behind this delectable dish and explore variations that cater to diverse dietary preferences and culinary adventures. From a classic mayonnaise-based dressing to a vegan-friendly tahini dressing, this article presents a collection of recipes that transform the humble potato into a delightful symphony of flavors.
Recipe 1: Classic Baby Red Potato Salad with Lemon and Herbs
This recipe stays true to the traditional potato salad experience, featuring a creamy mayonnaise dressing that coats each potato bite with rich, tangy goodness. Fresh lemon juice and a medley of herbs, including parsley, chives, and dill, add a burst of brightness and herbaceousness that complements the earthy potatoes perfectly.
Recipe 2: Vegan Baby Red Potato Salad with Lemon and Tahini Dressing
For those seeking a plant-based alternative, this vegan version of the salad swaps out mayonnaise for a creamy and flavorful tahini dressing. Smooth tahini, tangy lemon juice, and a hint of garlic create a dressing that beautifully coats the potatoes, while fresh herbs provide a vibrant touch.
Recipe 3: Baby Red Potato Salad with Lemon, Dill, and Capers
This recipe takes a Mediterranean twist on the classic potato salad, introducing briny capers and fresh dill to the mix. The capers add a salty, tangy element that pairs wonderfully with the tangy lemon dressing, while the dill brings a refreshing herbaceousness that elevates the dish to new heights.
With its vibrant colors, refreshing flavors, and versatility, the Baby Red Potato Salad with Lemon and Herbs is a versatile side dish that complements a wide range of main courses. Whether you're hosting a backyard barbecue, a family gathering, or simply looking for a delightful side to accompany your weeknight dinner, this salad is sure to impress. So, gather your ingredients, prepare your taste buds, and let's dive into the world of flavors that await.
BABY RED POTATO SALAD WITH LEMON AND HERBS
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
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
HERBED BABY POTATOES WITH LEMON VINAIGRETTE
When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl.
- Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.
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.
POTATO SALAD WITH FRESH HERBS AND LEMON
Categories Salad Herb Potato Side Fourth of July Picnic Vegetarian Lemon Mint Basil Healthy Vegan Cilantro Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.
Tips:
- Choose the right potatoes: Baby red potatoes hold their shape well when cooked, making them ideal for potato salad. They also have a mild, sweet flavor that pairs well with the tangy lemon dressing.
- Cook the potatoes properly: To prevent the potatoes from becoming mushy, cook them until they are just tender. You can check this by inserting a fork into the center of a potato; if it goes in easily, the potato is cooked.
- Use a good quality olive oil: The olive oil in the dressing is essential for its flavor and texture. Use a high-quality extra-virgin olive oil for the best results.
- Don't overdress the salad: The dressing should coat the potatoes lightly, not drown them. Add the dressing gradually, tasting the salad as you go, until you reach the desired flavor.
- Add the herbs at the end: The herbs will retain their flavor best if they are added to the salad just before serving.
Conclusion:
This baby red potato salad with lemon and herbs is a light and refreshing side dish that is perfect for summer gatherings. The tangy lemon dressing, fresh herbs, and tender potatoes make this salad a hit with everyone who tries it. It's also easy to make and can be prepared ahead of time, making it a great option for busy weeknights.
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