DIJON POTATO SALAD
This mustardy potato salad is great for parties.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 187 g, Fat 7 g, Fiber 3 g, Protein 3 g
GRILLED POTATO SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.
- Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper.
- Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet.
- Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes.
- Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper.
- Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat.
- (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.)
RED POTATO SALAD WITH DIJON DRESSING
Steps:
- Dice the red potatoes into 1/2-inch cubes and place in a pot of cold water. Bring the potatoes to a simmer over high heat and cook until tender, about 10 minutes. Once the potatoes are tender, when pierced with a knife, drain and transfer to a large bowl.
- To the bowl with the potatoes add the honey, mustards, oil and vinegar. Add the scallions, celery and dill, then toss everything with the honey mustard dressing. Season with salt and pepper and serve.
HONEY DIJON POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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
A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!
Provided by MommyKirsten
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 24.1 g, Cholesterol 6.3 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 344.8 mg, Sugar 2.4 g
CREAMY DIJON-DILL POTATO SALAD
I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
- Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
- Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
- When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.
GRILLED MUSHROOM POTATO SALAD WITH DIJON MUSTARD VINAIGRETTE
Provided by Bobby Flay
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat grill. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill on both sides until golden brown and cooked through, about 10 minutes. Remove the mushrooms and slice thinly. Place the potatoes in a large bowl and add the mushrooms, onions and red pepper. Whisk together the vinegar, mustard and garlic in a medium bowl until combined. Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper. Pour the vinaigrette over the potato mixture and mix gently to combine. Add the thyme and parsley and season with salt and pepper to taste. Serve at room temperature.
WARM DIJON POTATO SALAD
Make and share this Warm Dijon Potato Salad recipe from Food.com.
Provided by Jolene Green
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil.
- Reduce heat; cover and simmer for about 20 minutes or until tender.
- In a large bowl, combine the remaining ingredients.
- Drain potatoes and cut into cubes.
- Add the mayonnaise mixture and toss gently to coat.
- Serve immediately.
Nutrition Facts : Calories 128.6, Fat 2.8, SaturatedFat 0.5, Cholesterol 2.5, Sodium 222.5, Carbohydrate 23.2, Fiber 2.4, Sugar 1.9, Protein 2.9
DIJON ROASTED POTATOES
The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
- Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g
SWEET-POTATO SALAD WITH MUSTARD VINIAGRETTE
Categories Salad Mustard Side Steam Thanksgiving Vegetarian Quick & Easy Vinegar Sweet Potato/Yam Fall Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces. Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes.
- While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes. Add scallions and salt to taste and gently toss.
HELLMANN'S DIJON POTATO SALAD
Looked all over zaar for this recipe and was surprised not to find it! This is our favorite summer potato salad recipe. The recipe comes from the cookbook "Hellmann's Mayonnaise - Over 100 Ways To Bring Out The Best".
Provided by - Carla -
Categories Potato
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine the mayonnaise, mustard, dill, salt and freshly ground black pepper.
- Stir in potatoes, radishes and green onions (or chives).
- Cover and chill until ready to serve.
Nutrition Facts : Calories 184.7, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 366.1, Carbohydrate 22.9, Fiber 2.3, Sugar 3, Protein 2.2
RED POTATO SALAD WITH DIJON DRESSING
Make a tangy summer dish with this Red Potato Salad with Dijon Dressing. Douse red potatoes, bacon and tomatoes in a Dijon dressing for excellent flavor.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings, about 3/4 cup each
Number Of Ingredients 7
Steps:
- Mix mayo, sour cream and mustard in large bowl.
- Add remaining ingredients; mix lightly. Cover.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
FRENCH POTATO SALAD WITH MUSTARD VINAIGRETTE
Make and share this French Potato Salad With Mustard Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
- To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
- To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
- Add in potaotes and cook, covered, about 20 minutes or until tender.
- Cool under running water and drain.
- Cut into bite-sized pieces.
- Add potatoes, green onions, and parsley in a bowl.
- Add in the vinaigrette; toss lightly.
- Cover and refrigerate 6-8 hours.
- Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.
Nutrition Facts : Calories 470, Fat 23.7, SaturatedFat 3.2, Cholesterol 4.1, Sodium 476.4, Carbohydrate 58.3, Fiber 6.4, Sugar 6, Protein 7.8
DIJON POTATO SALAD
Wow the crowds with this savory Dijon Potato Salad. Potatoes and onions are tossed in a zesty mustard vinaigrette in this Dijon Potato Salad recipe.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 3 g, Protein 3 g
POTATO SALAD WITH DIJON VINAIGRETTE
There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
Provided by William Norwich
Categories casseroles, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO SALAD WITH MUSTARD DRESSING AND BACON
This is not your typical potato salad. This makes a lot, but it can be easily reduced. It is also just as good, if not better the next day. This will make a wet salad. If you prefer a drier potato salad increase the amount of potatoes.
Provided by Mamas Kitchen Hope
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, mustard, vinegar and garlic in medium bowl to blend.
- Season to taste with salt and pepper.
- Cover, chill.
- Cook bacon in large skillet until crisp.
- Drain on paper towels.
- Crumble.
- Boil potatoes in large pot until just tender.
- Drain and transfer to a large bowl.
- Cool for 15 minutes or so.
- Mix bacon, celery, green and red onions, eggs and dressing into potatoes.
- Season with additional salt and pepper if needed.
- Chill.
- Note: I usually hold back about ¾ cup of the dressing to toss with salad just before serving.
- While chilling the potatoes soak up a good bit of the dressing and if not careful it can become dry. If this happens just moisten with a small amount of milk and stir to encorporate.
Nutrition Facts : Calories 525.1, Fat 31.1, SaturatedFat 8.4, Cholesterol 173.2, Sodium 1037.3, Carbohydrate 48.9, Fiber 4.5, Sugar 5.2, Protein 13.4
RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Categories Salad Potato Side Fourth of July Picnic Green Bean Fortified Wine Summer Shallot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
HONEY-DIJON POTATO SALAD
No matter which recipe I tried, my potato salad always turned out bland. So I came up with this creamy version that has plenty of pizzazz. It's so tangy and flavorful, you wouldn't realize it calls for fat-free honey-Dijon salad dressing. It's a favorite at picnics. -Kristie Kline Jones, Douglas, Wyoming
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 147 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 439mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
MOM'S MUSTARD STYLE POTATO SALAD
This is a traditional potato salad that is made from scratch.
Provided by DAC92
Categories Salad Potato Salad Recipes No Mayo
Time 1h45m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 52.5 g, Cholesterol 71.5 mg, Fat 3.6 g, Fiber 6.9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 116.9 mg, Sugar 4.8 g
WARM MUSTARD POTATO SALAD
This tangy mixture is wonderful and so different from traditional potato salads. The Dijon mustard and dill spark the flavor. It's a comforting and tasty side dish that's really simple to assemble.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 238 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
FRENCH POTATO SALAD WITH DIJON MUSTARD AND FINES HERBES
Categories Salad Potato Side Vegetarian Grill/Barbecue
Yield 6 as a side dish
Number Of Ingredients 12
Steps:
- 1. Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet. 2. Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes. 3. Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.
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- Cut mini potatoes in half and place in a large pot. Cover potatoes with cold water, covering by 3-4 inches, at least. Generously salt the water. Bring to a boil. Boil potatoes until just tender. Test by piercing potatoes with the tip of a sharp knife. The potatoes are done when the knife passes through the potato without resistance.
- Make the Vinaigrette: In a medium bowl, stir together the vinegar and Dijon mustard. Using a whisk, slowly add the olive oil in a slow stream, whisking well while adding, until it is all added. Pour over the still warm potatoes and toss well to combine. Add the sliced red onion and toss to combine. *Note: if you'd like the red onion fresh and crisp, save until the potatoes are cool and add it with the fresh herbs. Cover and refrigerate until cool, about 2 hours.
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