Apple And Potato Salad With Mustard Cream Dressing Recipes

APPLE AND POTATO SALAD WITH MUSTARD CREAM DRESSING

Steps:

• In a steamer set over boiling water steam the potatoes, cut into 1/2-inch dice, covered, for 7 to 10 minutes, or until they are tender, and let them cool. In a large bowl combine the apples, cut into 1.2-inch dice, with the potatoes, the celery, and the scallion. In a small bowl whisk together the lemon juice, the mustard, the sugar, the parsley, the cream, the salt, and freshly ground black pepper to taste. Pour the dressing over the potato mixture and toss the salad gently but thoroughly.

CREAMY POTATO SALAD

Steps:

• Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

DRESSING FOR POTATO SALAD

Steps:

• Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

POTATO SALAD WITH APPLES

Steps:

• Cut up the potatoes and boil them. When they've got about five minutes left, stick the eggs in the pot as well. They should be hard-boiled.
• Mix the mustard with the mayo and set it aside.
• When the potatoes and eggs are done, mash five of the potatoes and add the mayo mixture. Cut the other three potatoes into small pieces and add as well. Remove boiled eggs from shells and cut into slices. Add to salad.
• Chop the celery and apple into bite-sized pieces and add, with peas, to salad. Stir it all together, sprinkle paprika on top, and enjoy!

MUSTARD-SOUR CREAM SALAD DRESSING

Steps:

• Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or pitcher. Cover and refrigerate until serving.