BROCCOLI AND POTATO SALAD
Make and share this Broccoli and Potato Salad recipe from Food.com.
Provided by daisygrl64
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
- mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
- season with salt, pepper and paprika.
- sprinkle with parsley and serve.
HONEY MUSTARD POTATO AND BROCCOLI SALAD
Steps:
- Cut the potatoes in half, place them in a large saucepan, add enough water to cover and the salt. Cook over high heat for about 20 to 25 minutes, or until they are soft enough for a knife to pierce easily. Drain and set aside until cool enough to handle. While the potatoes are cooking, cut the broccoli into individual bite-sized florets. Trim and peel the stems and cut crosswise into ½-inch rounds. You will have about 3 cups small broccoli florets and stems. Steam, blanch, or microwave the broccoli with a tablespoon of water until it is bright green and still a bit firm. Drain and set aside. In a medium-sized bowl, make the dressing: whisk together the vinegar, honey, sugar, mustard, celery seeds, white pepper and mayonnaise. Peel the potatoes and cut into 1-inch cubes. Place the still-warm pieces into the dressing and stir gently to coat. Add the broccoli, also still warm, and stir gently to coat. Add the carrots and stir gently before serving. Serve immediately or refrigerate and serve cold.
HONEY MUSTARD POTATO SALAD
This is a great recipe for anyone trying to watch their salt intake. All the seasoning comes from Mrs. Dash. I used yellow mustard and original Mrs. Dash in this, but you could change up the flavor by using different mustards and seasoning blends. I'll be experimenting with this for a while. This is from the new Taste of Home Favorite Brand Names cookbook.
Provided by cookCol
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine water and potatoes in a 4-quart saucepan.
- Cook potatoes over medium heat, 20-25 minute to desired doneness. Drain.
- Combine hot potatoes and Mrs. Dash seasoning blend; toss lightly. Set aside.
- Combine mayonnaise or salad dressing, honey and mustard; mix well.
- Add salad dressing mixture, eggs, celery and green pepper; mix well.
- Cover; chill several hours or overnight.
Nutrition Facts : Calories 221.1, Fat 9.4, SaturatedFat 1.8, Cholesterol 112.8, Sodium 296.7, Carbohydrate 29.4, Fiber 2.8, Sugar 11.1, Protein 5.8
POTATO SALAD WITH MUSTARD AND HONEY
Make and share this Potato Salad with Mustard and Honey recipe from Food.com.
Provided by Sueie
Categories Potato
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 474.5, Fat 28.5, SaturatedFat 6, Cholesterol 15.4, Sodium 207, Carbohydrate 49.2, Fiber 6.4, Sugar 11.8, Protein 7.1
HONEY MUSTARD SALMON, POTATO AND TENDERSTEM® BROCCOLI TRAYBAKE
This healthy salmon traybake recipe combines classic flavours of honey and mustard. Cook with Tenderstem® broccoli and new potatoes for a simple and speedy supper
Provided by Alice Johnston
Categories Dinner
Time 45m
Number Of Ingredients 6
Steps:
- Boil the potatoes in a pan of salted simmering water for 10-15 mins until tender when pierced with the tip of a knife. Add the Tenderstem® broccoli for the last 2 mins. Drain well and leave to steam-dry in the colander.
- Heat the oven to 180C/160C fan/gas 4. Whisk the honey, mustard and 1 tbsp oil in a small bowl with some seasoning.
- Transfer the steam-dried potatoes and Tenderstem® broccoli to a large baking tray, drizzle with the remaining oil and toss together to coat everything in the oil. Put the salmon fillets skin-side down in between the potatoes and Tenderstem® broccoli on the tray. Brush the honey mustard glaze over the salmon.
- Roast for 15-20 mins until the salmon is cooked and flaky, the potatoes are turning lightly golden at the edges, and Tenderstem® broccoli is tender.
Nutrition Facts : Calories 470 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
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- Prep the potatoes. Wash and scrub off any excess dirt/debris. Dice into 1/2-1 inch pieces, making sure they are uniform in size.
- Add the potatoes to a large stockpot. Add enough cold water to cover potatoes and a teaspoon of salt. Bring the pan to a low boil and let simmer until potatoes are tender and can be easily pierced with a fork. This should take about 20 minutes total. Drain potatoes through a colander and let cool for a couple of minutes.
- While the potatoes cook, make the honey mustard dressing. Add your mayo, honey, mustard, and a pinch of salt and pepper to a jar and mix well to combine. Adjust according to taste.
- When the potatoes are slightly cool, add them to a large bowl. Add the honey mustard, green onions, and dill. Mix well to combine. Serve the salad while still slightly warm or place in the fridge to let cool.
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- Boil the potatoes for about 15 minutes, until cooked through. Drain and place in a large bowl. Set aside to cool.
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- Toss the broccoli, potatoes, cranberries and spring onions together in a bowl and pour the dressing in. Toss until combined.
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