Roasted Potato Salad With Mustard Dressing Recipes

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MUSTARD-VINAIGRETTE ROASTED POTATO SALAD



Mustard-Vinaigrette Roasted Potato Salad image

Skip the mayo and the dairy in an updated version of potato salad that's sure to be a hit at your next picnic. Serve it warm the day it's made, or let the flavors deepen in the refrigerator overnight.

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 8

2 lb small red potatoes, unpeeled, quartered
3 cloves garlic, sliced
1/4 cup extra-virgin olive oil
1 teaspoon fresh chopped parsley
Sea salt and freshly ground pepper, to taste
2 teaspoons country-style Dijon mustard
Juice of 1 medium lemon (2 to 3 tablespoons)
1 teaspoon honey

Steps:

  • Heat oven to 450°F. In 13x9 pan, toss together potatoes, garlic, oil, salt and pepper. Roast uncovered about 30 minutes, stirring halfway through, until potatoes are golden and tender.
  • In medium bowl, whisk together mustard, lemon juice and honey. Add roasted potatoes; including garlic, oil and parsley. Using a rubber spatula, stir mixture until potatoes are coated. Let stand 15 minutes to marinate before serving, or cover and refrigerate overnight. Serve warm or cold.

Nutrition Facts : ServingSize 1 Serving

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.

ROASTED POTATO SALAD WITH MUSTARD DRESSING



Roasted Potato Salad With Mustard Dressing image

From Cooking Light. Add more mustard the next day if there are leftovers, the mustard loses its "punch" after sitting. Best served room temperature

Provided by Randi0721

Categories     Potato

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 10

3 lbs red potatoes
2 teaspoons olive oil
2 teaspoons black pepper
1/2 teaspoon salt
2 slices turkey bacon or 2 slices vegetarian bacon, chopped
2 cups onions, chopped
3 tablespoons Dijon mustard
2 tablespoons light mayonnaise
1 1/2 tablespoons honey
1 1/2 tablespoons sherry wine vinegar

Steps:

  • Preheat oven to 400 degrees.
  • Cut potatoes into 1/2 inch cubes.
  • Mix ingredients through onion and spread onto a roasting pan.
  • Roast 40 minutes, stirring once at 20 minutes, or until potatoes are tender.
  • Let potatoes come to room temperature.
  • Mix remaining ingredients and stir into potato mixture.

Nutrition Facts : Calories 187.6, Fat 3.5, SaturatedFat 0.6, Cholesterol 4.5, Sodium 292.5, Carbohydrate 35.5, Fiber 3.8, Sugar 7, Protein 4.4

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