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
RED POTATO SALAD
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Provided by Michelle Ramey
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g
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.
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
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
RED POTATO SALAD DIJON
My mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. -Patricia Swart, Galloway, New Jersey
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, mix mayonnaise blend, vinegar, oil, tarragon, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in green onions. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 139 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
RED POTATO SALAD WITH DILL
Red Potato Salad with Dill has crisp celery, onion, Dijon mustard, and eggs, giving it a satisfying crunch and flavor. This classic and cool Summer salad feeds a crowd, making it perfect for BBQs, potlucks, or a recipe to last during the week.
Provided by Sara Maniez
Categories Any Season
Time 35m
Number Of Ingredients 9
Steps:
- Prepare and cut potatoes, celery, onions and dill. (Alternately, you can also start with preparing the potatoes and chop the rest of the ingredients while they are cooking or chilling.)
- In a large pot, put cut potatoes into water. Add 1 tablespoon of salt and stir. Bring water to a boil and reduce heat to medium, cook for 20 minutes (check at 15) or until desired firmness is reached.
- Drain potatoes completely. Refrigerate until completely chilled throughout.
- While the potatoes are boiling, you can also boil the eggs by bringing water to a rolling boil, spoon each egg in, turn heat off and let them sit in the water for 10-12 mins. When the time is up, spoon eggs out of the water, rinse in cold water to prevent them from cooking further and put into a bowl and refrigerate until chilled. (You could also peel them under cold running water, right after they are cooked but I usually peel them later.) When they are completely chilled, remove shells and chop.
- Combine chilled potatoes, chopped celery, chopped onions, fresh chopped dill, chopped hard-boiled eggs, mayonnaise, Dijon mustard. You can add any additional salt and pepper to taste now or before serving. Garnish with extra dill sprigs. You can serve right away or chill in the refrigerator. Serve and enjoy!
Nutrition Facts : Calories 315 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1615 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
RED POTATO SALAD
Mama has her way of doing things, and that's most obvious in the kitchen. Whether it's the tomato aspic she refuses to take off the Christmas menu, the cream of mushroom-filled casserole she won't lighten up, or the fudge recipe she swears she didn't get off the bottle of Marshmallow Fluff, Mama likes things done the old-school way. While we love Mama (and all of our favorite vintage recipes), we have a suggestion. Instead of that old-fashioned, mayonnaise-laden potato salad of hers, bring this brand-new red potato salad to the church potluck this year. We guarantee it will get all the glowing reviews that it received in our own Test Kitchen.There aren't many dishes we won't happily add bacon to, and this tangy red potato salad is no exception. Fresh herbs balance out and lighten up the rich bacon flavor, so this potato salad doesn't feel quite so heavy. With smoky bacon, a hint of sugar, bright herbs, and a zingy dressing, this red potato salad ticks every flavor box we can think of. A tip from the Test Kitchen: In Step 3, immediately toss the hot potatoes with the dressing so they soak up all of the vinegar for the most flavorful result. This potato salad is perfect for potlucks because it can be served at room temperature, although it's delicious warm as well. Plus, our Test Kitchen Professionals agreed that this potato salad isn't one that should be reserved solely for summer cookouts. Since it can be served warm and is full of comforting flavor, this red potato salad would be delicious during the winter months, too. The range of flavors it presents makes this red potato salad an easy side dish for any main protein. Trust us and try this delicious red potato salad recipe. It just might become one of Mama's go-tos!
Provided by Southern Living Editors
Time 40m
Yield Serves 6 (serving size: 1 1/3 cups)
Number Of Ingredients 13
Steps:
- Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 8 minutes. Drain.
- While potatoes simmer, cook bacon in a large skillet over medium, stirring occasionally, until crisp, about 10 minutes.
- Transfer bacon to a plate using a slotted spoon; reserve drippings in skillet. Add onion and scallions to skillet; cook over medium, stirring often, until tender-crisp, about 5 minutes. Remove from heat; whisk in vinegar, mustard, sour cream, and sugar. Add hot potatoes; toss gently to coat.
- Transfer potato mixture to a large bowl; stir in dill, parsley, pepper, and remaining 1 1/4 teaspoons salt. Serve warm or at room temperature.
RED POTATO SALAD
This Red Potato Salad recipe (red skin potato salad recipe) is made with baby red potatoes, onion, celery and lots of fresh herbs all tossed in a light and delicious lemon vinaigrette. It's a perfect healthy potato salad recipe to make for potlucks and backyard barbecues
Provided by The Harvest kitchen
Categories Salads
Time 20m
Number Of Ingredients 12
Steps:
- Place the potatoes in a large pot or Dutch oven. Fill with water about 1-2 inches above the potatoes.
- Bring to a boil then reduce heat to low and simmer for about 8-10 minutes or until potatoes can easily be pierced with a fork. Drain water from pot and run cold water over potatoes to stop the cooking process. Drain again.
- Transfer slightly cooled potatoes to a large mixing bowl.
- Add the celery, onions and fresh herbs to the potatoes and toss.
- Drizzle dressing over the salad and toss again.
- Season with salt and freshly ground black pepper.
- Add the ingredients to a small mason jar. Seal lid and shake vigorously to blend well.
Nutrition Facts : Calories 194 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 141 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CREAMY RED POTATO SALAD
Make and share this Creamy Red Potato Salad recipe from Food.com.
Provided by Sharon123
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut potatoes into 1/2-inch chunks; place in a medium saucepan.
- Add water to cover.
- Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
- Drain and cool.
- Combine potato, celery, chopped green onions, pimiento, and hard boiled eggs, if using, in a large bowl; toss gently.
- Combine mayonnaise and next 9 ingredients; stir well.
- Add to potato mixture, tossing gently to coat.
- Cover and chill.
- Sprinkle with paprika to garnish.
- Enjoy!
Nutrition Facts : Calories 192.6, Fat 6.4, SaturatedFat 1.4, Cholesterol 8.7, Sodium 329.2, Carbohydrate 30.2, Fiber 3.1, Sugar 4.8, Protein 4.1
RED POTATO SALAD
Small red potatoes are perfect for this comforting, make-ahead red potato salad. They're easy to cook and add a vibrant color to the classic summer side dish.
Categories comfort food side dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
- Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
- Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.
RED POTATOES & GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Very good side dish! Can be made 1 day ahead! Given to me by my friend across the street, she got this from a Bon Appetit magazine. She is a wonderful cook!
Provided by Beaner in Washington
Categories Beans
Time 36m
Yield 6 serving(s)
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& pepper.
- Can be made 1 day ahead.
- Cover& refrigerate.
- Serve cold or at room temperature.
Nutrition Facts : Calories 407.4, Fat 24.4, SaturatedFat 3.4, Sodium 46.1, Carbohydrate 43.2, Fiber 6.1, Sugar 3.1, Protein 5.5
RED POTATO SALAD
Red Potato Salad is hearty red potatoes made into a wonderful side dish.
Provided by Paula Deen
Categories comfort food cookout guys night picnic spring summer tailgating vegetarian
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool. In a large bowl, combine potatoes, bell pepper and onion.
- In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
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.
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.
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
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- Place potatoes in a large pot of salted water, bring to a boil. Cook until tender, about 20 minutes. Drain. Set aside to cool. Once cool, cut each potato in half and place large bowl.
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- Transfer potatoes to a large saucepan and cover with water by 1 inch. Season the water with salt (as you would pasta), and place over high heat and bring to a boil. Boil for about 15-20 minutes, until fork-tender. Transfer the potatoes to a colander and strain thoroughly. Set aside to cool.
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- Place potatoes in a large saucepan or pot and add water to cover by 1-inch. Add a tablespoon of salt to the water. Bring mixture to a boil then reduce to medium heat and simmer until potatoes are fork tender (about 20-30 minutes).
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- Remove from heat, drain water and add cold water to bring down the temperature of the potatoes. (You may have to do this 2-3 times).
- Cut the potatoes in half, then add to a bowl. In a separate bowl, whisk together the mayonnaise, mustard, rosemary, salt and pepper until creamy. Add to the potatoes and mix well.
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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.
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- Once the potatoes are cold and before serving, toss the salad with the sliced red onion and chopped herbs and generously season with salt and freshly ground pepper.
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Servings 8Total Time 40 minsCategory Potatoes
- Place potatoes, 8 cups water, and 2 tablespoons of the salt in a large saucepan, and bring to a boil over high. Reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 12 to 14 minutes. Drain and rinse with cold water until potatoes are room temperature, and transfer to a large bowl.
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