Red New Potatoes With Mustard Dressing Food

GRILLED POTATOES WITH MUSTARD-GARLIC DRESSING

Steps:

• Put the potatoes in a pot of generously salted water and bring to a boil. Cook until just tender, 8 to 10 minutes. Drain and cool slightly.
• While the potatoes are cooking, whisk together the vinegar, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified.
• Heat the grill to high. Toss the potatoes with a little canola oil, and season with salt and pepper. Put the potatoes in a grill basket and grill, shaking the basket occasionally and turning the potatoes as needed, until charred in spots and just cooked through, about 5 minutes.
• Put the potatoes in a serving bowl and toss with the dressing while still hot. Add the parsley and toss again. Serve.

MUSTARD-ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
• Serve hot sprinkled with chopped parsley and a little extra salt.

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.

DIJON ROASTED POTATOES

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.

PATRIOTIC POTATOES WITH MUSTARD SAUCE

Steps:

• Preheat oven to 425°. Toss together first 8 ingredients. Transfer to a large cast-iron skillet or shallow roasting pan. Roast until tender, 30-35 minutes, stirring occasionally., Mix sauce ingredients. Serve with potatoes.

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.

RED NEW POTATOES WITH MUSTARD DRESSING

Steps:

• 1. Whisk the vinegar, mustard, salt, and pepper in a bowl. Whisking constantly, drizzle in the oil, continuing until the dressing is very thick and well combined. Reserve.
• 2. Cook the potatoes in boiling salted water, about 20 minutes. Drain, cool and cut into quarters.
• 3. Place the potatoes in a large bowl. Pour the dressing over the potatoes. Season with salt and pepper and toss carefully using a large rubber spatula. Sprinkle with the scallions and parsley; toss to combine.

MUSTARD ROASTED RED POTATOES

Steps:

• Pre heat oven to 425°F.
• Combine all ingredients except for potatoes.
• The toss the potatoes in with the mustard mixture until thoroughly coated.
• Bake on large greesed pan for 25 minutes.
• Toss the potatoes around, then bake for another 20 minutes.

NEW POTATOES WITH DIJON VINAIGRETTE

Steps:

• MICROWAVE DIRECTIONS:.
• With potato peeler, remove strip of peel from around center of each potato.
• In 2-quart casserole, combine potatoes and 2 tablespoons water; cover tightly.
• Microwave on high 8 to 10 minutes or until tender, stirring once 1/2 way through cooking.
• Drain well.
• DIJON VINAIGRETTE:.
• In a small bowl, combine all vinaigrette ingredients; blend well.
• Pour over potatoes; toss to coat.
• Let stand 10 to 15 minutes or until serving time.
• Just before serving, toss potatoes again.
• Serve warm or at room temperature, spooning vinaigrette over potatoes.
• CONVENTIONAL DIRECTIONS:.
• With potato peeler, remove strip of peel from around center of each potato.
• Place potatoes in medium saucepan; add enough water to cover.
• Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until tender.
• Drain well.
• Continue as directed above.

MUSTARD-CRUSTED NEW POTATOES

Steps:

• Heat oven to 200C/fan 180/gas 6. Boil potatoes for 7 mins, then drain well. Tip into a large bowl with the onion, mustard and olive oil. Toss well to coat and transfer to a roasting tin. Roast for 30-35 mins until the mustard forms a golden crust. Toss gently in the tin and serve with the chicken.

ROASTED NEW POTATOES WITH HORSERADISH AND MUSTARD

Steps:

• Preheat oven to 400°F. Brush 2 large baking sheets with oil. Toss potatoes with 2 tablespoons oil in large bowl. Season with salt and pepper. Spread potatoes on sheets in single layer. Roast until almost tender, about 30 minutes.
• Meanwhile, combine horseradish, mustard and butter in bowl. Spoon half of mixture over potatoes; toss well. Roast potatoes 15 minutes. Toss potatoes with remaining mustard mixture. Roast until very tender, tossing occasionally, about 10 minutes. Transfer to bowl and serve.

POTATOES AND TOMATOES IN MUSTARD DRESSING

Steps:

• Cook potatoes in water to cover in covered pot until they are tender, 10 to 20 minutes depending on size. Drain and cool to room temperature.
• Wash and dry tomatoes; cut into bite-size chunks.
• In serving bowl, whisk oil and vinegar and beat in mustard and brown sugar.
• Combine potatoes and tomatoes and stir gently into dressing.

MUSTARD-GLAZED ROAST NEW POTATOES

Steps:

• Preheat the oven to 230C/210C fan/ gas 8. Arrange the potatoes on a large baking tray. Add the thyme, drizzle with 2 tbsp of the olive oil, season and toss to coat. Cook in the oven for 50 mins or until crisp.
• To finish the potatoes, toss with the mustard, drizzle with the remaining olive oil, season and serve.

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.