Potato Salad With Mustard And Honey Recipes

HONEY-MUSTARD POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-boiled eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

POTATO SALAD WITH MUSTARD AND HONEY

Steps:

• Cut any larger potatoes in half, then cook until tender.
• Drain and cool.
• Put the baking on a baking tray and grill until crisp.
• Cool and break up into pieces.
• Thinly slice the spring onions on the diagonal.
• Mix together the potato, bacon and spring onions in a bowl.
• To make the mustard and honey dressing, put all ingredients into a screw top jar and shake until well mixed.
• Pour over the potato salad.

WARM HONEY MUSTARD POTATO SALAD

Steps:

• Scrub the potatoes and cut them into 3/4-inch cubes, leaving the skin on.
• Steam or boil the potato pieces until they are just tender but still firm.
• While the potatoes are cooking, assemble the rest of the ingredients in a large bowl. As soon as the potatoes are done, drain them and transfer into the bowl. Toss just enough to blend everything, and serve immediately.

WARM HONEY-MUSTARD POTATO SALAD

Steps:

• In 2-quart microwavable casserole, place potatoes; cover. Microwave on High 3 to 5 minutes or until desired doneness. Cool slightly, about 5 minutes.
• Meanwhile, in small bowl, mix honey and mustard until well blended.
• Add remaining ingredients to potatoes in casserole. Pour honey mixture over salad; mix gently to coat.

HONEY MUSTARD RED POTATO SALAD

Steps:

• Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool., Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended., Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.