Potato Salad With Mustard Vinaigrette Recipes

POTATO SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
• While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
• When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
• Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.

POTATO SALAD WITH DIJON VINAIGRETTE

Steps:

• Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
• Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
• Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

NEW POTATO SALAD IN MUSTARD VINAIGRETTE

Steps:

• 1. Place potatoes in a large saucepan; fill with cold water to cover by 2 or 3 inches. Bring to boil over moderately high heat. Reduce heat to low, cover pan, and simmer for 15 to 20 minutes until fork-tender.
• 2. Drain potatoes and set aside until cool enough to handle.
• 3. Combine the remaining ingredients in a jar. Cover and shake well. Taste and correct the seasonings.
• 4. If desired, peel potatoes. (I don't) Quarter each potato and place in bowl. Shake vinaigrette again and pour over the warm potatoes. Gently fold together until potatoes are covered with vinaigrette. Serve warm or cover and chill, tossing occasionally.

FRENCH POTATO SALAD WITH MUSTARD VINAIGRETTE

Steps:

• To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
• To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
• To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
• Add in potaotes and cook, covered, about 20 minutes or until tender.
• Cool under running water and drain.
• Cut into bite-sized pieces.
• Add potatoes, green onions, and parsley in a bowl.
• Add in the vinaigrette; toss lightly.
• Cover and refrigerate 6-8 hours.
• Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.

FINGERLING POTATO SALAD WITH SHERRY-MUSTARD VINAIGRETTE

Steps:

• For vinaigrette:
• Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.
• For potatoes:
• Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.
• Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.
• Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve.

SWEET-POTATO SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces.
• Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes or boil which ever you prefer.
• While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
• Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes.
• Add scallions and salt to taste and gently toss.
• Salad (without scallions) can be made 2 hours ahead. Toss in scallions just before serving.