New Potato And Bierwurst Salad With Mustard Cream Dressing Food

WARM POTATO SALAD WITH BEER AND MUSTARD DRESSING

Steps:

• To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.
• To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes).
• Place mixture in a food processor. Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth.
• Pour dressing over potato mixture; toss gently.
• Serve immediately.

NEW POTATO AND BIERWURST SALAD WITH MUSTARD CREAM DRESSING

Steps:

• Boil the potatoes in salted water for 10-12 minutes or until just tender. Drain and mix gently in a large bowl with the sliced red onion. Season to taste and cool slightly.
• Add oil and vinegar dressing to potatoes and refrigerate for one hour or until chilled. Meanwhile, chop the apple and mix with the lemon juice. Mix into the potato along with the sausage and gherkins.
• Beat the mayonnaise, mustard, sour cream, sugar, poppy seeds and just enough milk to make a dressing the consistency of cream. Stir this carefully into the salad, spoon into a serving dish and sprinkle with the chopped herbs.
• To make the Oil and Vinegar Salad Dressing: Whisk together all ingredients. Store refrigerated in sealed jar. Whisk again just before serving. This will make more than you need, but it is a nice dressing to have ready to use on a variety of salads.

NEW POTATO AND BIERWURST SALAD WITH MUSTARD CREAM DRESSING

Steps:

• Boil the potatoes in salted water for 10-12 minutes or until just tender.
• Drain and mix gently in a large bowl with the sliced red onion.
• Season to taste and cool slightly.
• Add your desired oil and vinegar dressing to potatoes and refrigerate for one hour or until chilled.
• Meanwhile, chop the apple and mix with the lemon juice.
• Mix into the potato along with the sausage and gherkins.
• Beat the mayonnaise, mustard, sour cream and just enough milk to make a dressing the consistency of cream.
• Stir this carefully into the salad, spoon into a serving dish and sprinkle with the chopped herbs.
• It is best served only lightly chilled so remove it a good half an hour before serving.
• Note: Dessert apples (or baking apples depending on your part of the country) include the varieties Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland, Winesap. If you don't care for any of those, you could also use Golden Delicious, Empire, Red Delicious, Fuji, Criterion or Pink Lady.

NEW POTATO SALAD

Steps:

• Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
• Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

POTATO SALAD WITH DIJON VINAIGRETTE

Steps:

• Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
• Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
• Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

WARM NEW POTATO SALAD WITH GRAINY MUSTARD

Steps:

• Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
• Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
• When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.

SOUR CREAM 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. , When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours., Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions. , In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate for at least 2 hours before serving.