Honey Mustard Potato Salad Food

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.

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 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.

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.

HONEY-MUSTARD ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
• Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

SWEET MUSTARD POTATO SALAD

Steps:

• Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through - a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
• Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you're ready to serve. Can be made 1 day ahead.

HONEY MUSTARD-POTATO SALAD BITES

Steps:

• Cook potatoes in boiling water in saucepan 12 min. or just until tender; drain. Place potatoes in bowl of ice water; cool completely.
• Drain potatoes well, then pat dry. Cut potatoes in half. Scoop out centers, leaving 1/8-inch-thick shells. Chop removed potato pulp; spoon into medium bowl. Add mayo, dressing, lemon juice, mustard and pepper; mix well. Add eggs, shallots and 2 tsp. chives; mix lightly.
• Refrigerate potato shells and potato salad 1 hour.
• Spoon potato salad into potato shells; sprinkle with paprika and remaining chives.

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.