Baby Red Potato Salad
Baby Red Potatoes are a good choice for Potato Salad because they stay firm when cooking.
Nobody likes a mushy Potato Salad.
I leave the skins on when making Baby Red Potatoes for a rustic and colorful look.
I know when I first started cooking as a young girl, I was taught to boil the Potatoes whole then cool them, then peel them, then cut them for Potato Salad. Frankly that is too much work and the Potatoes never turned out the way I wanted them to.
I finally found a recipe that said to dice the Potatoes prior to cooking that way they can all be close to the same size pieces to ensure they all are done at the same time. Who knew! So I have been cooking my Potatoes for Potato Salad the same way for over 30 years after learning that little fact. The second key point is when cooking them, keep a close eye on them. Once they begin to boil they cook fast and you need to be checking them so you can remove them from the heat to stop the cooking process so they don’t get overdone and mushy.
BABY RED POTATO SALAD
- 3 Pounds Baby Red Potatoes
- 1 Cup Celery, diced
- 1/2 Cup Green Onion, diced
- 2 Tablespoons Fresh Dill
- 1/2 Cup Mayo
- 1/4 Cup Plain Greek Yogurt
- 1/3 Cup Milk
- 2 1/2 Teaspoons Dijon Mustard
- 2 Tablespoons Olive Oil
- 1/4 Cup White Wine Vinegar
- 1 Teaspoon Garlic Powder
- Salt & Freshly Ground Black Pepper
1. Cut the Potatoes into bite size pieces. Place them into a large pot 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. 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 to cool slightly.
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 of Potatoes aside for 20 minutes before the next step.
5. After 20 minutes whisk together the Milk, Mayo, Yogurt, Garlic Powder 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 about an hour before serving.
Recipe by: Hot Dish Homemaker