Warm Smashed Potatoes With Mustard Seed And Caper Vinaigrette Recipes

WARM SMASHED POTATOES WITH MUSTARD SEED AND CAPER VINAIGRETTE

Warm Smashed Potatoes with Mustard Seed and Caper Vinaigrette image

Active time: 20 min Start to finish: 45 min

Time 45m

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 1/2 lb medium yellow-fleshed potatoes such as Yukon Gold
1 tablespoon whole-grain or coarse-grained mustard
1 tablespoon white-wine vinegar
2 teaspoons finely chopped drained bottled capers
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons finely chopped shallot (1 large)
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh flat-leaf parsley

Steps:

Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.
While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.
Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.

WARM NEW POTATO SALAD WITH GRAINY MUSTARD

Warm New Potato Salad with Grainy Mustard image

New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.

Categories Herb Mustard Potato Side Quick & Easy Vegan Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt
3 tablespoons finely chopped shallots (about 2)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.

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

Ingredients

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.

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