• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Slice of Jess

Changing the way you eat, one slice at a time.

  • About Me
    • Privacy Policies
  • Press
  • Recipes
  • Travel & Dining
  • Collaborate
    • MEDIA KIT
    • Collaborate
    • Recipe Development
    • Photography
  • Contact Us

Red Potato Salad

June 14, 2016 By Jessica Leave a Comment

When you have guests over for an outdoor meal, what do you call that? Since moving to the east coast, I’ve discovered that when I ask someone over for a “barbecue”… they think I’m talking about pulled pork, hush puppies and baked beans. Growing up in California, we would have lots of “barbecues” and invite friends over to eat, drink and be merry. In North Carolina, though, I’ve learned to refer to this as a “Cook-Out”. In any case, Potato Salad is a popular dish to bring to your friendly get together and this baby-friendly version is one of my favorites!

IMG_6566

To Print:

Red Potato Salad
 
Print
Serves: 10
Ingredients
  • 2 lbs Red Potatoes, steamed or baked
  • 1 cup plain Greek Yogurt
  • ¼ cup Parmesan Cheese, grated
  • 1 tsp Sweet Mustard
  • 1 clove Garlic, minced
  • ½ cup Sweet Onion, minced
  • ¼ cup Carrots, minced or grated
  • 2 tbsp fresh Parsley, chopped
  • S + P to taste (do not add salt if preparing for an infant less than 1 year)
Instructions
  1. To steam your Potatoes, simply cut them in similar size pieces (or leave whole if you’d like) and use your stovetop steamer (I use a metal apparatus you place in a pot with water). Fill a large pot just below the bottom of the steamer with water (or even better, chicken stock!). Bring to a boil and steam your Potatoes for 15-20 minutes, or until they pierce easily with a knife.
  2. To bake your Potatoes, place them in a buttered 15 x 10 inch baking pan. Bake uncovered, at 425 for 35 minutes, or until tender.
  3. Once the Potatoes are cooked to your preference, set them aside to cool.
  4. In a large bowl, combine the Greek Yogurt, Parmesan, Sweet Mustard, Garlic, Onion, Carrots. Mix well. Then add the cooled Potatoes and toss to coat. Add S + P to taste and finish with fresh Parsley.
  5. Some yummy add-in or substitute items include: 3-4 crumbled bacon strips, 2 chopped hard-cooked eggs, 1 minced dill pickle, 2 tbsp chopped Green Onions, 2 tbsp. Barbecue Sauce or ¼ cup French Fried Onions.
3.5.3228
 

 

Filed Under: Appetizers & Sides, Baby & Toddler Friendly, Vegetarian

Previous Post: « Sweet Potato Curry Salad
Next Post: Buffalo Chicken Cauliflower Casserole »

Reader Interactions

Did you make this recipe?

Tag @sliceofjess on Instagram & hashtag #sliceofjess.

Share this...
Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on linkedin
Linkedin

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

Hey there, Jess here. Welcome to a slice of my kitchen! Here you'll find tidbits of my everyday life, home cooked meals and travel guides. Thanks for stopping by!

Join Our Email List!

Recent Posts

  • One Skillet Rojos Tamale Pie with Carnitas May 16, 2025
  • Protein Packed Chicken Crust Pizza May 10, 2025
  • Juicy Beefy-Cheesy Cheddar Cheeseburger Sliders May 9, 2025
  • Mexican Recipes That Will Spice Up Your Week May 3, 2025
  • Crunchy Air Fried Artichoke Hearts with Panko and Parmesan May 2, 2025

Footer

MORE RECIPES

Pork Loin
Italian Sub
Buddha Bowl
Lasagna Soup
Slow Cooker Meatballs
Chicken Shawarma
Copyright Slice of Jess ©2025