BABY POTATOES SALAD RECIPE RECIPES

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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

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 RED POTATOES RECIPE - LOW-CHOLESTEROL.FOOD…



Roasted Baby Red Potatoes Recipe - Low-cholesterol.Food… image

Roasting brings out the flavors of the potatoes, onions and garlic. You choose what color you want to use for the bell pepper.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb baby red potato, washed, quartered
1/2 medium bell pepper, cut in 1/2-inch chunks
1/2 large red onion, cut in 1/2-inch chunks
10 medium garlic cloves, peeled
1 tablespoon olive oil
1/2 teaspoon dried basil
salt and pepper

Steps:

  • Preheat oven to 450 degrees.
  • Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat.
  • Sprinkle with freshly ground pepper and salt to taste.
  • Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
  • Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.

Nutrition Facts : Calories 117.2, FatContent 3.5, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 7.7, CarbohydrateContent 19.8, FiberContent 2.6, SugarContent 1.9, ProteinContent 2.5

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