Mustard Potato Salad Food

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.

MOM'S MUSTARD STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
• Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

NAN'S CLASSIC MUSTARD POTATO SALAD

Steps:

• Boil potatoes in the peel with the whole eggs.
• Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
• Let eggs and potatoes cool to room temperature.
• Peel all and refrigerate whole potatoes and eggs until cold.
• The potatoes will dice and hold up better when cold.
• Dice the potatoes into 1/4- 3/8" dice.
• Place into a very large container with a lid.
• (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
• Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
• Add to the potatoes and eggs.
• Gently stir to mix the ingredients evenly.
• In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
• Whisk until creamy.
• Pour over potato mixture.
• Gently stir until the dry particles are coated with the creamy mixture.
• Cover and refrigerate at least 4 hours.
• 6- 8 hours is even better.
• If you like color you can sprinkle some sweet paprika over the top.

MUSTARD POTATO SALAD

Steps:

• In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.

LEMON-MUSTARD POTATO SALAD

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper. Set aside.
• For the dressing: In a large bowl, whisk together the olive oil, lemon juice, mustard, thyme, salt, pepper and lemon zest until smooth. Remove 3 tablespoons of the dressing and reserve.
• For the salad: Add the potatoes to the bowl and toss until coated with dressing. Arrange the potatoes in an even layer on the prepared baking sheet. Season with salt and pepper. Roast until golden and tender, about 40 minutes.
• In a large bowl, toss together the reserved 3 tablespoons dressing, bell peppers and arugula. Arrange on a platter. Place the roasted potatoes on top and sprinkle with the gorgonzola cheese and chopped walnuts if using.

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.

MUSTARD POTATO SALAD

Steps:

• Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days.

YELLOW MUSTARD POTATO SALAD

Steps:

• Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
• In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
• When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.

MUSTARD POTATO SALAD

Steps:

• 1. Put all ingredients in large bowl. Mix well.
• 2. Adjust seasoning as needed. May need more mustard, salt, pepper, or mayonnaise
• 3. Refrigerate until cold. Overnight is best for flavors to blend. Enjoy.

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.

MUSTARD POTATO SALAD

Steps:

• Boil potatoes for 20 minutes.
• In the meantime mix the rest of the ingredients together in a bowl.
• Peel potatoes and chop into bite size pieces.
• Add chopped potatoes to mixture in bowl and carefully combine until everything is mixed up.
• Either chill in fridge or serve at once.

WARM MUSTARD POTATO SALAD

Steps:

• Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly. , Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm.

SOUTHERN POTATO SALAD

Steps:

• Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
• Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
• In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
• Add relish, celery, onion, and the chopped eggs. Mix in.
• Add salt and pepper to taste.
• Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.

MUSTARD POTATO SALAD, MEDITERRANEAN-STYLE

Steps:

• Wash and scrub the potatoes and dry them well. Slice potatoes thinly using a mandoline slicer. I used this slicer (affiliate link).
• Place potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt. Turn the heat down and allow the potatoes to simmer for about 6 minutes or so until they're tender (you should be able to poke the potatoes with a fork).
• Add vinaigrette ingredients to a small bowl and whisk until well-combined.
• When the potatoes are ready, remove from heat and drain well. Place them in a large mixing bowl and immediately dress them with the Dijon mustard dressing. Gently toss to coat.
• Add onions, fresh herbs, and capers. Toss gently to combine.
• Transfer the potatoes to a serving platter. For best results, allow the potato salad some time to marinade before serving. You can refrigerate it for 1 hour or so but be sure to bring it to room temperature before serving.

TEXAS POTATO SALAD

Steps:

• Gather the ingredients.
• In a small glass or plastic bowl, add rice wine vinegar, mustard seed (if using), salt, and chopped jalapeño. You can use serrano peppers if you prefer.
• Cover bowl with plastic wrap and place in the refrigerator for 2 to 4 hours.
• Gather the ingredients.
• Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to the water as it begins to bubble.
• Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15 to 18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.
• Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup/240 milliliters of ice), for several minutes. This halts the cooking process and cools the potatoes.
• Gather the ingredients.
• Add the Dijon mustard, mayonnaise, rice wine vinegar, pickling juice, sea salt, sugar, black pepper, chili powder, cayenne pepper, and garlic powder to the bowl.
• Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary.
• Gather the ingredients.
• Drain potatoes from the ice bath.
• Add to a bowl along with celery, pickled jalapeños, green onions, cilantro, and hard-boiled eggs.
• Using a large spoon, gently combine with salad dressing.
• Scoop potato salad into a serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving. Garnish with extra hard boiled egg and jalapeño slices, if desired.