POTATO SALAD WITH MUSTARD VINAIGRETTE
Categories Mustard Potato Side Fourth of July Picnic Super Bowl Quick & Easy Vinegar Summer Party Shallot Gourmet
Yield Makes 8 servings
Number Of Ingredients 6
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.
RED POTATO SALAD W/ COARSE GROUND MUSTARD
While celebrating father's day with my awesome husband, my in-laws and some very good friends we stumbled upon a fantastic potato salad so of course me being me I said "I can do that" and I did......here is what I came up with.
Provided by Lisa 'Gayle' Goff
Categories Other Side Dishes
Time 30m
Number Of Ingredients 10
Steps:
- 1. Wash then boil potatoes with the skin on until just done, DO NOT OVERCOOK, red potatoes are delicate and will fall apart if you over cook them
- 2. Mix all the spices and Mayo in a large enough bowl to hold everything even the potatoes, chill while you chop the raw veggies
- 3. finely chop the celery and red onion then add to the sauce.
- 4. when the potatoes are done chill completely, when they are completely cooled cut into quarters (or more if they are larger than a pig pong ball) FOLD INTO the mayo and veggies careful not to smash the potatoes.
HONEY MUSTARD RED POTATO SALAD
This summer cookout star is crunchy-delicious with a brilliant zesty dressing. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 138 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
MUSTARD POTATO SALAD RECIPE
Steps:
- Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
- Wash potatoes and quarter.
- Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
- Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
- Refrigerate and serve cold. Top with a sliced hard-boiled egg.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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