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Recipe Collection

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New Potato Salad

New Potato Salad Related:   gluten-free, kid-friendly, low-fat, pasta & potatoes, salads, vegetarian

Prep time: 5 minutes

Cook time: 10 minutes

Yield: 4–6 servings

New potatoes—those dug just a few days before cooking—are a whole different story than the usual varieties you find at the supermarket. They are full of moisture and will cook up very fast. Poke often while boiling, as they will soften faster than you expect.


  • 1 pound new potatoes (colorful if you can find them)
  • 1 cucumber
  • 1 small bunch each mint and parsley
  • 3 tablespoons olive oil
  • 1 tablespoons vinegar
  • 1 teaspoon salt
  • 1 tablespoon mayonnaise (optional)


  • Cut potatoes into bite sized-chunks. Boil for about 10 minutes until just soft (or bit longer if boiling whole). Cooking time will vary, but you want the potatoes to be cooked through but still firm. Test and poke to see when they are soft. Drain and cool in cold water bath. Meanwhile, finely chop herbs and cucumber. Mix remaining ingredients for dressing in a small bowl. When potatoes are cool, toss with herbs and cucumbers, and add dressing.

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