Country Potato Salad With Mustard Dressing Recipes

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

MOM'S MUSTARD STYLE POTATO SALAD

Mom's Mustard Style Potato Salad image

This is a traditional potato salad that is made from scratch.

Provided by DAC92

Categories Salad Potato Salad Recipes No Mayo

Time 1h45m

Yield 8

Number Of Ingredients 9

Ingredients

6 large potatoes - peeled and cubed
3 eggs
1 onion, finely chopped
3 stalks celery, diced
3 teaspoons sweet pickle relish
1 (4 ounce) jar pimentos
2 teaspoons prepared mustard
3 tablespoons creamy salad dressing
1 teaspoon paprika

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 52.5 g, Cholesterol 71.5 mg, Fat 3.6 g, Fiber 6.9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 116.9 mg, Sugar 4.8 g

COUNTRY POTATO SALAD

Country Potato Salad image

I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! -Ramona Hook Wysong, Barlow, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 20 servings.

Number Of Ingredients 18

Ingredients

5 pounds potatoes, cooked, peeled and diced
2 hard-boiled large eggs, chopped
1/4 cup thinly sliced green onions
1/4 cup finely chopped green or sweet red pepper
1/4 cup minced fresh parsley
1 small garlic clove, minced
6 slices bacon, cooked and crumbled
1 teaspoon celery seed
1 teaspoon dill weed
1 teaspoon salt
1/2 teaspoon ground pepper
DRESSING:
3/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon horseradish
1 teaspoon Dijon mustard
Pinch oregano
Pinch chives

Steps:

In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.

Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

POTATO SALAD WITH FRENCH DRESSING

Potato Salad With French Dressing image

This is my favorite potato salad now. This recipe came from Naomi Judd's cookbook. I don't use the hard boiled eggs because I don't care for them in my potato salad and I cut back on the mayonnaise,onion, pickle relish and leave out the mustard....you can adjust things to your own taste because what really makes this potato salad is the French dressing. Here is the recipe as it appears in Naomi Judd's cookbook

Provided by shells75

Categories Low Protein

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 idaho baking potatoes (about 1 1/4 lbs.)
1 teaspoon salt
1/2 cup bottled French dressing
3 large eggs
1 cup diced celery
1 cup diced sweet onion
3/4 cup sweet pickle relish
1 1/2 cups mayonnaise
2 tablespoons prepared mustard

Steps:

Cover potatoes in large saucepan with water. Bring to boiling and cook until fork tender, about 30 minutes. Drain. When cool enough to handle but still very warm, peel the potatoes and then cube. Place the warm potatoes in large bowl. Add the salt and French dressing, tossing to coat (You can even let the potatoes sit in the refrigerator overnight at this point.).
Meanwhile, place the eggs in a medium saucepan. Cover with cold water. Bring to just under a boil and simmer for 10 minutes. Drain and return the eggs to the pot, covering with ice water. Let stand 15 minutes. Peel the eggs under cold running water, beginning with the large end. Cut into small cubes and reserve.
To the potatoes, add the celery, onion, and pickle relish.
In small bowl, stir together the mayonnaise and mustard. With a spatula, fold the mayonnaise mixture into the potato mixture until thoroughly blended. Add the egg and gently stir just to evenly distribute. This is one of those dishes that is even bettr the next day. (If you can wait that long).

Nutrition Facts : Calories 527.1, Fat 31.9, SaturatedFat 4.9, Cholesterol 121, Sodium 1341.6, Carbohydrate 56.6, Fiber 4.3, Sugar 14.9, Protein 7.4

COLLARD POTATO SALAD WITH MUSTARD DRESSING

Collard Potato Salad with Mustard Dressing image

Categories Salad Mustard Potato Appetizer Bacon Collard Greens Gourmet

Yield Serves 6

Number Of Ingredients 7

Ingredients

2 pounds small red potatoes, scrubbed
1 pound collards, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
6 slices of lean bacon, cooked until crisp, drained, and crumbled
3 tablespoons thinly sliced scallion

Steps:

In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.

MUSTARD POTATO SALAD RECIPE

Mustard Potato Salad Recipe image

Provided by Katie Clark

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

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

Ingredients

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.

COUNTRY POTATO SALAD WITH MUSTARD DRESSING

Country Potato Salad With Mustard Dressing image

Make and share this Country Potato Salad With Mustard Dressing recipe from Food.com.

Provided by dicentra

Categories Potato

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

24 new potatoes, cooked and cubed
4 hard-boiled eggs, chopped
1 cup diced celery
1 cup roasted red pepper, drained and chopped
1/4 cup plain fat-free yogurt
3 tablespoons mayonnaise
2 teaspoons stone ground mustard
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

Combine potatoes, egg, celery and red peppers.
Mix yogurt, mayonnaise, mustard, pepper and garlic powder. Spoon over potatoes.
Mix well before serving.

Nutrition Facts : Calories 461.9, Fat 4.9, SaturatedFat 1.2, Cholesterol 107.3, Sodium 374.5, Carbohydrate 92.6, Fiber 11.7, Sugar 5.4, Protein 14.3

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