Baby Potato Salad
Recipe: #18467
April 12, 2015
Categories: Salads, Potato Salad, Side Dishes, Potatoes, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, Vegetarian, more
"This is best made the day before serving, and no need to peel the baby potatoes. This feeds a small crowd and boy is it good!"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (361.2 g)
- Calories 335.5
- Total Fat - 14.2 g
- Saturated Fat - 2.9 g
- Cholesterol - 175.7 mg
- Sodium - 719.2 mg
- Total Carbohydrate - 41.5 g
- Dietary Fiber - 6.3 g
- Sugars - 4.7 g
- Protein - 12.5 g
- Calcium - 112.6 mg
- Iron - 8.5 mg
- Vitamin C - 27.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place potatoes in a pot with water to cover. Bring to the boil, then cook until the largest potato is easily pierced with a small skewer or cake tester. Drain in a colander and allow them to cool just slightly.
Step 2
In a large mixing bowl, whisk the red wine vinegar, sugar, salt and pepper until sugar and salt dissolve
Step 3
When the potatoes are cool enough to handle, but still warm, slice them in half, then place into a bowl with the vinegar mixture; gently toss the potato halves in the vinegar mixture.
Step 4
Dice the eggs over the potatoes, add the diced onion, and stir gently to combine.
Step 5
Whisk together the mayonnaise with oil, minced garlic and mustard, then stir into the potato mixture; toss to coat well.
Step 6
Season with additional salt and pepper as needed.
Step 7
Refrigerate 2 hours or 24 hours (the longer chilling time the better the flavor will be).
Tips
No special items needed.
2 Reviews
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