Honey Dijon Potato Salad Food

HONEY-DIJON POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Cube the potatoes and place in a large bowl. Sprinkle with vinegar. Add the green pepper, onion, pickles, seasoning blend and pepper., In a small bowl, combine the mayonnaise, salad dressing, mustard and egg whites. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour.

HONEY DIJON CHICKEN, WARM POTATO SALAD

Steps:

• For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard. Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season.
• For the chicken: Preheat the oil in a large, heavy pot or deep-fryer to 350 degrees F. In a bowl, blend the honey mustard, milk and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs. Repeat the process with each breast. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels.
• For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing.
• In second saute pan over medium-high heat, warm the bacon for 2 minutes. Then add the chicken stock to deglaze the pan and create a pan sauce for the salad. Next, add the prepared dressing and warm for 1 minute. Pour the sauce in the cooked potato salad, stir to evenly coat and then add the parsley and egg to finish. Portion and serve.

HONEY DIJON POTATO SALAD

Steps:

• Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain.
• Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad, adjust salt and pepper then serve.

WARM DIJON POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
• Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

DIJON POTATO SALAD

Steps:

• Heat grill to medium heat.
• Beat first 4 ingredients with whisk until blended. Reserve 1/4 cup mustard mixture for later use.
• Toss potatoes and onions with remaining mustard mixture until evenly coated. Spoon onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.
• Grill 30 to 35 min. or until potatoes are tender, turning packet over every 10 min. Open packet. Pour reserved mustard mixture over potato mixture; mix lightly. Sprinkle with parsley.

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.

DIJON POTATO SALAD

Steps:

• Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.
• In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
• Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

ROASTED HONEY DIJON POTATOES

Steps:

• Set oven to 375 degrees.
• Mix together mustard, honey, oil and salt and pepper; add to the potatoes and onion slices.
• Pour the sauce over potato/onion then toss well coate.
• Place in a greased baking pan.
• Bake for 35-40 minutes or until potatoes are tender.
• Sprinkle fresh parsley over potatoes.

DIJON HONEY MUSTARD ROASTED POTATOES

Steps:

• Place potatoes in a bowl.
• Mix the garlic, mustard, and honey together and pour over potatoes and stir to coat Put into a shallow baking dish and bake at 400 F until fork tender (about 15 minutes).