Dinner

Baby Red Potato Salad

In this post I’m sharing the recipe for a delicious Baby Red Potato Salad.

I wanted to make something different than my traditional Julia’s Southern Potato Salad that I make. I decided to do a baby red potato salad.

I just happened to have an open box of tri color rotini on hand and added some to the potato salad. It was such fun – people didn’t know whether to call it potato or pasta salad. It was delicious and everyone enjoyed it.

Ingredients:

  • 2  lbs. Red Potatoes
  • 1 c Cheddar Cheese, grated
  • 1/4  lb. Bacon, cooked & crumbled
  • 1/4 c Parsley, chopped
  • 1/4 c Green Olives, sliced
  • Salt and Pepper to taste
  • 1/4 c Mayonnaise, preferably Dukes
  • 1/4 c Garden Vegetable Spread Cream Cheese
  • 1/4 c Sour Cream
  • 1/4 c of Tri-Color Rotini Pasta, optional
Baby Red Potato Salad with Green Olives and Bacon
 

Red Potato Salad with Sour Cream

 
Here is what I did…
 
Cut the potatoes into cubes and cover with water to boil. Just as the water is beginning to boil add the pasta. Cooking time is about 10 minutes as the baby reds cubed are small and do not take long at all to cook tender.
 
While the potatoes cook or you can do this step ahead of time cut your bacon into pieces and brown until crispy. Place on a paper towel to drain.

Creamy New Potato Salad

I combined the Dukes Mayonnaise, sour cream and garden vegetable cream cheese together to make the dressing. When the potatoes cool combine all ingredients together, salt and pepper to taste and add dressing mixture. Stir to combine.
 
This potato salad can be served slightly warm or chilled. It is delicious either way. 

Warm Red Potato Salad

Baby Red Potato Salad

Baby Red Potato Salad
A recipe for delicious Baby Red Potato Salad with tangy green olives

Ingredients

  • 2  lbs. Red Potatoes
  • 1 c Cheddar Cheese, grated
  • 1/4  lb. Bacon, cooked & crumbled
  • 1/4 c Parsley, chopped
  • 1/4 c Green Olives, sliced
  • Salt and Pepper to taste
  • 1/4 c Mayonnaise, preferably Dukes
  • 1/4 c Garden Vegetable Spread Cream Cheese
  • 1/4 c Sour Cream
  • 1/4 c of Tri-Color Rotini Pasta, optional

Instructions

Cut the potatoes into bite sized pieces and add them to a pot then cover with water.

Bring the potatoes to a boil then add the pasta. Reduce the heat to simmer for 10 minutes.

Drain the potatoes and pasta and add to a mixing bowl.

In a separate bowl, combine the cream cheese, mayonnaise and sour cream then add to the potatoes and pasta mixture.

Add the remaining ingredients and seasonings and mix to combine.

Serve warm or chilled.

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 333 Total Fat: 19g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 38mg Sodium: 552mg Carbohydrates: 29g Fiber: 3g Sugar: 2g Protein: 12g

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