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    You are in: Home / Australian / Baby Potato Salad Recipe
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    Baby Potato Salad

    Baby Potato Salad. Photo by Hanka

    1/1 Photo of Baby Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Tisme's Note:

    Heard this recipe on the A.B.C. The family loved this when I made it. I did add spring onions to garnish. So easy simple and great tasting. I used kipfler potatoes but recipe suggest's small red ruby lou or royal blue would also be good.

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    Units: US | Metric

    Fresh herbs


    1. 1
      Steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm.
    2. 2
      Boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs.
    3. 3
      Blanch the peas in boiling water, and cool.
    4. 4
      Put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste.
    5. 5
      Cut the potatoes into chunks (halve them if they are small) add the peas, dress with the herb dressing, add a dash of seasoning and serve warm.

    Ratings & Reviews:

    • on October 17, 2012


      Very good and refreshing salad. Served with chicken tenders for lunch. I cut recipe in half and still had plenty of herb-mix (pesto) will use them in sandwiches tomorrow :) Would be nice with pasta too. Thank you Tisme for posting recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baby Potato Salad

    Serving Size: 1 (291 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 862.8
    Calories from Fat 593
    Total Fat 65.9 g
    Saturated Fat 11.7 g
    Cholesterol 227.4 mg
    Sodium 391.1 mg
    Total Carbohydrate 49.0 g
    Dietary Fiber 8.7 g
    Sugars 6.1 g
    Protein 22.5 g

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