BABY GOLD POTATO RECIPE RECIPES

Name: Baby Red Potato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 4 cups baby red potatoes (cut in small pieces); 1/2 cup green bell pepper (finely diced); 1/4 cup red onion (finely diced); 3 scallions (diced); 1 1/2 tsps Dijon mustard; 1 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tbsp reduced fat mayonnaise; salt and fresh pepper

BABY RED POTATO SALAD (LIGHT ON THE MAYO) - SKINNYTASTE

Baby Red Potato Salad (Light on the Mayo) - Skinnytaste image

This Baby Red Potato Salad is the perfect potluck side, or lunch side for summer BBQs or a picnic. It’s light and easy to make with lots of fresh flavor.

Provided by Gina

Categories Salad Side Dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 9

Ingredients

4 cups baby red potatoes (cut in small pieces)
1/2 cup green bell pepper (finely diced)
1/4 cup red onion (finely diced)
3 scallions (diced)
1 1/2 tsps Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper

Steps:

Bring a pot of salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.
While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste.
Serve room temperature or refrigerate until ready to serve.

Nutrition Facts : ServingSize 3 /4 cups, Calories 107.2 kcal, CarbohydrateContent 17.8 g, ProteinContent 2.2 g, FatContent 3.2 g, FiberContent 2.1 g

ROASTED BABY POTATOES WITH ROSEMARY RECIPE | RACHAEL RAY ...

Roasted Baby Potatoes with Rosemary Recipe | Rachael Ray ... image

Provided by Rachael Ray : Food Network

Categories side-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 pounds small potatoes, baby Yukon gold or red skin potatoes
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper

Steps:

Preheat oven to 450 degrees F.
Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
Place potatoes on center rack of oven and roast 20 minutes, until just tender.

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