Potato Salad Wmustard Dressing Food

DRESSING FOR POTATO SALAD

Steps:

• Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

POTATO SALAD WITH MUSTARD DRESSING AND BACON

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.

TWO-POTATO SALAD WITH MUSTARD DRESSING

Steps:

• In a steamer set over boiling water arrange the boiling potatoes, top them with the sweet potatoes, and steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. Transfer the potatoes to a bowl and let them cool. In another bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the dressing to the potatoes with the onion, the bell pepper, and the gherkin and combine the salad well.

APPLE AND POTATO SALAD WITH MUSTARD CREAM DRESSING

Steps:

• In a steamer set over boiling water steam the potatoes, cut into 1/2-inch dice, covered, for 7 to 10 minutes, or until they are tender, and let them cool. In a large bowl combine the apples, cut into 1.2-inch dice, with the potatoes, the celery, and the scallion. In a small bowl whisk together the lemon juice, the mustard, the sugar, the parsley, the cream, the salt, and freshly ground black pepper to taste. Pour the dressing over the potato mixture and toss the salad gently but thoroughly.

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.

POTATO SALAD WITH YOGURT AND MUSTARD DRESSING

Steps:

• Mix together in a large bowl: potatoes, onion, cucumber, celery, bell pepper, olives, eggs, parsley and mint.
• Mix the yogurt with the mustard, cayenne, capers, anchovies (or salt), pepper and garlic, taste and adjust the seasoning to your taste.
• Gently mix the dressing with the salad, transfer to a serving bowl and garnish with the tomatoes (and more olives if you like).

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.

POTATO SALAD W/MUSTARD DRESSING

Steps:

• Place potatoes in boiling water to cover, add 2 tablespoons cider vinegar. When done, drain and place in rectangular 9x13-inch dish. Set aside.
• Sauté 1/2 pound bacon. When crisp, cup up and add to dish holding potatoes along with the bacon grease. Toss.
• Add to potato/bacon mixture: onion, parsley, celery seed, salt and pepper. Toss.
• BOILED DRESSING: In saucepan, whisk eggs.
• Add mustard, whisk.
• Add sugar, whisk.
• Add cider vinegar, whisk.
• Add water.
• Bring to boil. Cook and whisk 8-10 minutes.
• Toss with potatoes. Let sit on counter 3 hours. Stir occasionally. Cover with plastic wrap.
• Yummy, Yummy. Good for the tummy.