Lemon Dijon Potato Salad Recipes

LEMON POTATO SALAD

Steps:

• Dressing: Shake in a jar.

WARM DIJON POTATO SALAD

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.

LEMON GARLIC DIJON VINAIGRETTE

Steps:

• Whisk together the lemon juice,mustard,pepper, salt& Garlic.
• Slowly whisk in the oil, whisk until you can see it has fused and is slightly thicker.

LEMON DIJON POTATO SALAD

Steps:

• Preheat your oven to 375 degrees. Line a baking sheet with parchment.
• In a large bowl, whisk all of the dressing ingredients together. Remove 3 tablespoons of the dressing into a small bowl and set aside.
• Add the halved potatoes to the large bowl and toss with your hands until well coated. Arrange the potatoes on the baking sheet in a single layer. Season with a pinch of salt and pinch of pepper. Roast the potatoes for about 40 minutes or until golden and fork tender.
• In the large bowl, add the arugula and the carrots. Top with the 3 tablespoons of reserved dressing and toss well until combined.
• Arrange the arugula mixture onto a large platter. Top with the potatoes and sprinkle on the walnuts.

LEMON DIJON POTATO SALAD

Steps:

• Wash and scrub potatoes.
• Put a medium pot of water on stove filled with 3 inches of water and bring to a boil. Once boiling, place the potatoes into a steamer, cover and cook for 10-12 minutes until you can easily insert a knife into the potato. Remove from heat and rinse under cold water to stop the cooking process.
• Mix all ingredients together in a small bowl except the capers.
• Cut potatoes in half or thirds.
• In a large bowl, combine potatoes, 1/2 of the dressing and capers. Mix, taste and add additional dressing, along with additional salt and pepper if desired.
• Place potatoes in a bowl or platter and finish with additional lemon zest and parsley.

DIJON POTATO SALAD

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.

BEST POTATO SALAD

Steps:

• Place the potatoes in a large pot and cover with cold water by about 1-inch. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Drain the potatoes, set aside to cool to room temperature, then transfer to a large bowl.
• Make the dressing: In a medium bowl, whisk together the yogurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric, if using, and several grinds of pepper. Note: this will taste strong and salty at this step; it'll balance once it's mixed with the potatoes.
• Pour the dressing over the potatoes and stir to coat. Stir in the celery, red onions, capers, radishes, chives, and dill and celery seed, if using. Season to taste and garnish with the reserved radishes and chives.

CREAMY DIJON-DILL POTATO SALAD

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.

LEMON-DIJON POTATO SALAD

Steps:

• Place the potatoes in a medium saucepan. Cover them with cold water and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender but still hold their shape, about 12 minutes.
• Meanwhile, combine the lemon juice, mustard, shallot, honey and 1/2 teaspoon salt in a blender. Blend until smooth. With the blender running, slowly drizzle in the oil.
• When the potatoes are cooked, drain in a colander and tap out any excess water so the potatoes are as dry as possible. Transfer the warm potatoes to a large bowl. Add the diced celery, vinaigrette, 1/4 teaspoon salt and 1/4 teaspoon pepper and toss to combine. Garnish with the celery leaves and lemon zest. Serve warm or at room temperature.