Mustard Green Onion Potato Salad Recipes

POTATO AND MUSTARD GREENS SALAD

Steps:

• Boil potatoes and garlic in a large pot of salted water until just tender, 15 to 20 minutes. Drain and let cool to room temperature. Discard the garlic.
• Whisk mayonnaise, vinegar, olive oil, and sambal oelek together in a large bowl. Season with salt and pepper to taste.
• Roughly chop cooled potatoes into a large bowl. Add cornichons, mustard greens, and mayonnaise mixture. Toss to coat. Cover and set aside in the refrigerator for 1 hour. Season with salt and pepper to taste.

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.

AUNT PENNY'S POTATO SALAD

Steps:

• In a small bowl combine the mayo, mustard, salt and pepper. Refrigerate until ready to use.
• Meanwhile, in a large pot add the potatoes and fill the pot with water, covering the potatoes by an inch or two.
• Cover, bring to a boil and cook until the potatoes are fork tender. Strain and cool to room temperature.
• Place the (cooled) cooked potatoes into a large bowl. Add in the celery, onions, green peppers (if using) and chopped hard boiled eggs.
• Pour in the dressing and toss to combine.
• Taste and adjust the seasoning if needed before covering and refrigerating until you're ready to serve.

POTATO SALAD WITH GREEN ONION AND MUSTARD RASPBERRY VINAIGRETT

Steps:

• In the food processor fitted with the steel blade, turn the machine on and drop the garlic through the feed tube to mince.
• Add the mustard, vinegar, salt and pepper and process.
• Drizzle in the oil in a slow, steady stream to emulsify.
• Adjust salt and pepper to taste.
• Cook potatoes until al dente in boiling water; drain and rinse.
• Slice into bite-size pieces.
• Toss with onions and vinaigrette while still hot.

MUSTARD-GREEN ONION POTATO SALAD

Steps:

• Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined.

SOUTHERN POTATO SALAD

Steps:

• Place red potatoes in a large pot and cover with salted water. Bring to a boil over medium high heat and reduce heat to simmer until tender when pierced with a fork, but not mushy, about 20 minutes (will depend on size of potatoes). Strain and set aside to cool slightly.
• Meanwhile, in a large bowl, make the dressing by whisking together condensed cream of celery soup, sour cream or plain yogurt, mustard, dill, salt and pepper.
• Cut well drained potatoes into bite sized pieces and stir them into the dressing with celery and the whites of the chopped green onions. Let sit for at least one hour and up to 2 days in the fridge before serving. Stir and sprinkle with paprika and remaining green onions.