Two Potato Salad With Mustard Dressing Recipes

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TWO-POTATO SALAD WITH DILL DRESSING



Two-Potato Salad with Dill Dressing image

Make a dilly of a potato salad using both white and sweet potatoes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h45m

Yield 4

Number Of Ingredients 10

1/2 cup Yoplait® Original plain nonfat yogurt
1 tablespoon fat-free mayonnaise or salad dressing
1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 large white potato, cooked and cubed (2 cups)
1 large sweet potato, cooked and cubed (2 cups)
1 small stalk celery, chopped (1/3 cup)
1/4 cup sliced radishes
2 medium green onions, chopped (2 tablespoons)

Steps:

  • In large glass or plastic bowl, mix yogurt, mayonnaise, dill weed, mustard and salt. Add all remaining ingredients; toss.
  • Cover and refrigerate about 4 hours or until chilled.

Nutrition Facts : ServingSize 1 Serving

WARM MUSTARD POTATO SALAD



Warm Mustard Potato Salad image

This tangy mixture is wonderful and so different from traditional potato salads. The Dijon mustard and dill spark the flavor. It's a comforting and tasty side dish that's really simple to assemble.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 10

2 pounds small red potatoes
1 cup mayonnaise
1/4 cup Dijon mustard
1/2 to 3/4 cup chopped red onion
2 green onions with tops, sliced
2 garlic cloves, minced
3 tablespoons snipped fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon lime juice

Steps:

  • Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly. , Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm.

Nutrition Facts : Calories 238 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

MUSTARD POTATO SALAD RECIPE



Mustard Potato Salad Recipe image

Provided by Katie Clark

Categories     Salad

Time 20m

Number Of Ingredients 11

3 lbs yukon gold potatoes
6 eggs
1 cup mayo
1 tablespoon mustard
1 tablespoon finely diced dill pickles or relish
1 tablespoon apple cider vinegar
1 tablespoon white sugar
1 teaspoon celery seed
1 teaspoon sea salt
1 teaspoon black pepper
4 minutes

Steps:

  • Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
  • Wash potatoes and quarter.
  • Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
  • Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
  • Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
  • Refrigerate and serve cold. Top with a sliced hard-boiled egg.

Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

TWO-POTATO SALAD WITH MUSTARD DRESSING



Two-Potato Salad with Mustard Dressing image

Categories     Salad     Mustard     Potato     Side     Steam     Quick & Easy     Bell Pepper     Sweet Potato/Yam     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

1 pound boiling potatoes (preferably yellow-fleshed),quartered lengthwise and cut crosswise into 3/4-inch pieces
1 pound sweet potatoes,quartered lengthwise and cut crosswise into 3/4-inch pieces
1 tablespoon white-wine vinegar
2 tablespoons Dijon-style mustard
1/4 cup olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped red bell
2 tablespoons finely chopped sweet gherkin

Steps:

  • In a steamer set over boiling water arrange the boiling potatoes, top them with the sweet potatoes, and steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. Transfer the potatoes to a bowl and let them cool. In another bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the dressing to the potatoes with the onion, the bell pepper, and the gherkin and combine the salad well.

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