Red Potato Salad W Coarse Ground Mustard Recipes

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HONEY MUSTARD RED POTATO SALAD



Honey Mustard Red Potato Salad image

This summer cookout star is crunchy-delicious with a brilliant zesty dressing. -Brittany Allyn, Mesa, Arizona

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 16 servings.

Number Of Ingredients 14

3 pounds baby red potatoes, unpeeled
1/2 teaspoon sea salt
2 green onions
1 cup finely diced celery
1/2 cup diced red onion
1 medium carrot, grated
DRESSING:
1/4 cup red wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons minced fresh thyme
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
1/2 cup extra virgin olive oil

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.

Nutrition Facts : Calories 138 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

MUSTARD-ROASTED POTATOES



Mustard-Roasted Potatoes image

Provided by Molly Stevens

Categories     Garlic     Mustard     Potato     Side     Roast     Christmas     Vegetarian     Low Cal     High Fiber     Fall     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Steps:

  • Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
  • Transfer potatoes to serving bowl.

RED POTATO SALAD



Red Potato Salad image

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

3 pounds red potatoes, cut into chunks
1 cup low-fat sour cream
½ cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
4 hard-cooked eggs, chopped
1 dill pickle, chopped
⅓ celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

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

POTATO SALAD WITH MUSTARD VINAIGRETTE



Potato Salad with Mustard Vinaigrette image

Categories     Mustard     Potato     Side     Fourth of July     Picnic     Super Bowl     Quick & Easy     Vinegar     Summer     Party     Shallot     Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

4 lb fingerling or small boiling potatoes
2 teaspoons sugar
4 tablespoons white-wine vinegar
1/3 cup finely chopped shallot
2 tablespoons coarse-grained Dijon mustard (not whole-grain)
2 tablespoons vegetable oil

Steps:

  • Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
  • While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
  • When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
  • Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.

MUSTARD-ROASTED POTATOES



Mustard-Roasted Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

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.

RED POTATO SALAD W/ COARSE GROUND MUSTARD



Red Potato Salad w/ Coarse Ground Mustard image

While celebrating father's day with my awesome husband, my in-laws and some very good friends we stumbled upon a fantastic potato salad so of course me being me I said "I can do that" and I did......here is what I came up with.

Provided by Lisa 'Gayle' Goff

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 10

1 1/2 lb small red potatoes
1 c mayonaise (i use 1/2 mayo (the olive oil one and 1/2 plain yogurt) but the first time i used all mayo and it came out equally as good.
4 stalks of celery (leaves too)
1/2 small red onion
2 Tbsp sweet pickle relish
2 Tbsp coarse ground mustard
2 tsp creamy horseradish
1 tsp kosher salt
1/2 tsp black pepper
1 tsp taragon

Steps:

  • 1. Wash then boil potatoes with the skin on until just done, DO NOT OVERCOOK, red potatoes are delicate and will fall apart if you over cook them
  • 2. Mix all the spices and Mayo in a large enough bowl to hold everything even the potatoes, chill while you chop the raw veggies
  • 3. finely chop the celery and red onion then add to the sauce.
  • 4. when the potatoes are done chill completely, when they are completely cooled cut into quarters (or more if they are larger than a pig pong ball) FOLD INTO the mayo and veggies careful not to smash the potatoes.

GERMAN POTATO SALAD



German Potato Salad image

Hot potatoes dressed in a warm bacon, mustard and vinegar dressing are what make this traditional mayo-less potato salad a family favorite.

Provided by Heidi

Categories     Side Dish

Time 40m

Number Of Ingredients 9

3 1/2 to 4 pounds medium red potatoes (quartered)
Kosher salt
1 pound bacon (cut into 1/2-inch pieces*)
1 large yellow onion (minced)
1 cup white vinegar
3 tablespoons coarse or stoneground German style mustard
2 tablespoons sugar
1/2 cup parsley (chopped)
Freshly ground black pepper

Steps:

  • Cook the potatoes over high heat in a large saucepan until water comes to a boil. Season generously with about 1 tablespoon of kosher salt. Reduce the heat to medium so that the water is still gently bubbling and cook the potatoes for about 10 minutes or until they are easily pierced with a fork and the skins are barely starting to pull away from the cut edges of the potatoes. Drain the potatoes and cool until they can be handled. Cut into large dice and add back to the pan you cooked them in to keep warm.
  • Meanwhile, cook the sliced bacon in a large skillet over medium heat until browned, about 5-6 minutes stirring occasionally. Transfer the bacon to a plate topped with paper towels to drain.
  • Add the onion to the bacon grease and cook for about 3-4 minutes or until the onion is transparent but not brown. Stir in 1 cup water, the white vinegar, mustard and sugar and cook for about 5-7 minutes or until the dressing has reduced to about 2 cups.
  • Add the potatoes back to the pan with the dressing and toss to coat. Add the chopped bacon and parsley. Season with kosher salt and freshly ground black pepper to taste. Serve warm.

Nutrition Facts : Calories 323 kcal, Carbohydrate 30 g, Protein 9 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 383 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

MUSTARD ROASTED RED POTATOES



Mustard Roasted Red Potatoes image

My DH who is not fond of horseradish and discovered he really likes horseradish mustard leading to my trying it in all kinds of new ways. Horseradish mustard, mustard seed and rosemary make a delightful coating for these easy roasted potatoes.

Provided by Debbwl

Categories     Potato

Time 53m

Yield 6 serving(s)

Number Of Ingredients 8

6 red potatoes, medium size cut into chunks
1/4 cup horseradish mustard (or substitute Dijon Mustard)
2 tablespoons olive oil
1 tablespoon rosemary, chopped
1 teaspoon garlic, minced
1/2 teaspoon mustard seeds
1/2 teaspoon salt
1/2 teaspoon pepper

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.

POTATO SALAD RECIPE WITH MUSTARD AND CHIVES



Potato Salad Recipe With Mustard and Chives image

Try this easy Potato Salad recipe with mustard & chives for your next cook out! Simple & delicious, potatoes tossed in a light dressing made of coarse mustard, a little mayo, apple cider vinegar & chives.

Provided by Aggie Goodman

Number Of Ingredients 5

1.5 lb mixed potatoes (I bought a small bag of variety potatoes - blue, red, yellow)
2-3 tablespoons apple cider vinegar, divided
2 tablespoons whole grain mustard (I used Grey Poupon Country Dijon)
1 tablespoon light mayonnaise
2 tablespoons chopped chives

Steps:

  • Cut potatoes into even sized pieces (halves and thirds, depending on size of potatoes). Place in a pot, cover with water, add salt to water and place on medium-high heat. Bring to a boil, then reduce just a bit and cook for about 6-8 minutes (time will depend on size, so you will want to check potatoes during cooking process too). Test for doneness, should be fork tender.
  • Drain potatoes and set back in pot to cool. Splash with 1-2 tablespoons of vinegar while potatoes are still warm (will absorb best this way).
  • Once potatoes have cooled, mix mustard, mayonnaise, chives, salt and pepper in a large bowl. Add potatoes to the dressing and gently toss to coat. Taste for salt and pepper and adjust. Serve at room temperature or chilled.

POTATO SALAD WITH MUSTARD DRESSING AND BACON



Potato Salad With Mustard Dressing and Bacon image

This is not your typical potato salad. This makes a lot, but it can be easily reduced. It is also just as good, if not better the next day. This will make a wet salad. If you prefer a drier potato salad increase the amount of potatoes.

Provided by Mamas Kitchen Hope

Categories     Potato

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups mayonnaise
1/2 cup coarse grain mustard or 1/2 cup mustard, your favorite
1/4 cup cider vinegar
3 garlic cloves, minced
salt and pepper, to taste
1 lb bacon
5 lbs white potatoes, peeled if desired, cut into 3/4 inch pieces
4 stalks celery, sliced thin
6 green onions, sliced thin
1 1/2 cups red onions, chopped
9 hard-boiled eggs, peeled and chopped

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.

Nutrition Facts : Calories 525.1, Fat 31.1, SaturatedFat 8.4, Cholesterol 173.2, Sodium 1037.3, Carbohydrate 48.9, Fiber 4.5, Sugar 5.2, Protein 13.4

ROASTED MUSTARD POTATOES



Roasted Mustard Potatoes image

This take on potato salad is perfect for a picnic because it doesn't include mayonnaise.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h

Number Of Ingredients 5

3 pounds red potatoes, quartered
5 tablespoons olive oil
Coarse salt and ground pepper
3 tablespoons white-wine vinegar
2 tablespoons grainy mustard

Steps:

  • Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.
  • In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.

Nutrition Facts : Calories 190 g, Fat 8 g, Fiber 3 g, Protein 4 g

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