Creamy Dijon Potato Salad With Basil Recipes

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CREAMY DIJON POTATO SALAD WITH BASIL



Creamy Dijon Potato Salad With Basil image

My wife asked me to make her a potato salad but she can't stand the traditional ingredients. So this is what I came up with, everyone loved it!

Provided by Jdey2275

Categories     Potato

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 -9 red potatoes, diced
1 cup mayonnaise
1/2 cup ranch dressing
2 -3 tablespoons Dijon mustard
fresh basil
pancetta (or substitute bacon, but it's not as good)
3/4 cup of your favorite cheese (cubed)
2 stalks celery (thinly sliced)
1/2 cup red pepper (chopped)
salt and pepper

Steps:

  • Boil potatoes until tender and cool.
  • Mix together mayo, ranch, basil and Dijon and blend.
  • Pan fry panchetta let drain.
  • When potatoes are cool mix in sauce then gently fold in veges and cheese.
  • Garnish with panchetta and a couple basil leaves.
  • Let sit in fridge for 1 hour.
  • ENJOY.

Nutrition Facts : Calories 383.2, Fat 20.6, SaturatedFat 4.3, Cholesterol 18.5, Sodium 517.7, Carbohydrate 43.6, Fiber 4.1, Sugar 5.3, Protein 6.9

CREAMY DIJON-DILL POTATO SALAD



Creamy Dijon-Dill Potato Salad image

I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.

Provided by Dave Lieberman

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 9

3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard

Steps:

  • Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
  • Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
  • Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
  • When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

HONEY-DIJON POTATO SALAD



Honey-Dijon Potato Salad image

No matter which recipe I tried, my potato salad always turned out bland. So I came up with this creamy version that has plenty of pizzazz. It's so tangy and flavorful, you wouldn't realize it calls for fat-free honey-Dijon salad dressing. It's a favorite at picnics. -Kristie Kline Jones, Douglas, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

2-1/4 pounds small red potatoes
3 tablespoons vinegar
3/4 cup chopped green pepper
1 small onion, chopped
5 tablespoons chopped dill pickles
1 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1 cup fat-free mayonnaise
1/3 cup fat-free honey-Dijon salad dressing
2 tablespoons Dijon mustard
2 hard-boiled large egg whites, chopped

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Cube the potatoes and place in a large bowl. Sprinkle with vinegar. Add the green pepper, onion, pickles, seasoning blend and pepper., In a small bowl, combine the mayonnaise, salad dressing, mustard and egg whites. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 147 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 439mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

DIJON POTATO SALAD



Dijon Potato Salad image

This mustardy potato salad is great for parties.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6

1 1/2 pounds red new potatoes, scrubbed and halved (quartered if large)
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup chopped fresh parsley

Steps:

  • Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.
  • In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
  • Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

Nutrition Facts : Calories 187 g, Fat 7 g, Fiber 3 g, Protein 3 g

POTATO SALAD WITH DIJON VINAIGRETTE



Potato Salad With Dijon Vinaigrette image

There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Provided by William Norwich

Categories     casseroles, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper

Steps:

  • Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
  • Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
  • Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams

WARM DIJON POTATO SALAD



Warm Dijon Potato Salad image

A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!

Provided by MommyKirsten

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

5 red potatoes
½ cup reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese
1 ½ tablespoons Dijon mustard
4 teaspoons cider vinegar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
½ red onion, thinly sliced
2 green onions, chopped

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
  • Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

Nutrition Facts : Calories 155.3 calories, Carbohydrate 24.1 g, Cholesterol 6.3 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 344.8 mg, Sugar 2.4 g

POTATO AND ROMAINE SALAD WITH CREAMY DIJON DRESSING



Potato and Romaine Salad with Creamy Dijon Dressing image

Categories     Salad     Leafy Green     Mustard     Potato     Side     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 17

For dressing
3 tablespoon Dijon mustard
2 tablespoons water
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon ground pepper
1 1/4 cups olive oil
2 tablespoons chilled whipping cream
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh parsley
For salad
2 pounds red-skinned potatoes
5 tablespoons cider vinegar
1/4 cup olive oil
2 tablespoons white wine vinegar
1 large head romaine lettuce, coarsely chopped
2 tablespoons drained capers

Steps:

  • Make dressing:
  • Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using, thinning with water if dressing becomes too thick.)
  • Make salad:
  • Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand at room temperature.)
  • Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes atop greens and serve.

HEALTHIER CREAMY POTATO SALAD



Healthier Creamy Potato Salad image

Use this easy recipe formula to create a healthier creamy potato salad with any additions you like.

Provided by coweed

Time 1h50m

Yield 4

Number Of Ingredients 8

1 pound small new potatoes, quartered
½ cup plain Greek yogurt
¼ cup light mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups steamed cauliflower rice
¼ cup finely chopped fresh parsley

Steps:

  • Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
  • Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 28.5 g, Cholesterol 10.9 mg, Fat 7.6 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 391.9 mg, Sugar 2.6 g

POTATO SALAD WITH BASIL OIL



Potato Salad with Basil Oil image

Provided by Melissa Clark

Categories     Food Processor     Herb     Potato     Side     Vegetarian     Summer     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 cup (packed) whole fresh basil leaves plus 3 tablespoons thinly sliced fresh basil
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 tablespoons unseasoned rice vinegar
2 tablespoons Dijon mustard
1/4 cup chopped red onion
2 pounds medium Yukon Gold potatoes, peeled

Steps:

  • Blanch whole basil leaves in boiling water for 1 minute; drain. Run under cold water; drain and squeeze out any excess water. Place basil in kitchen towel and squeeze out water. Transfer basil to processor. Add 1/2 cup oil; process until basil is very finely chopped. Transfer to small bowl and season with salt. DO AHEAD Basil oil can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in remaining 2 tablespoons olive oil. Stir in red onion and 3 tablespoons thinly sliced basil. Season dressing to taste with salt and pepper.
  • Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Bring to boil, reduce heat to medium, and simmer until tender, about 17 minutes. Drain. Let potatoes stand until just cool enough to handle. Cut into 3/4-inch cubes and place in large bowl. Drizzle dressing over warm potatoes and toss gently to coat. Pour basil oil over potatoes; toss gently to coat. Serve potato salad warm or at room temperature.

ZESTY DIJON POTATO SALAD



Zesty Dijon Potato Salad image

This is my kind of potato salad. It looks appetizing and gives your taste buds something to work on. I prefer this to the usual baked potato.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

4 medium unpeeled red potatoes
1 bunch green onions with tops, chopped
Salt and pepper to taste
DRESSING:
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons bottled ranch dressing
1 to 2 tablespoons Dijon mustard
1 teaspoon tarragon vinegar
Hot paprika, optional

Steps:

  • Place potatoes in a saucepan; cover with water. Bring to a boil and boil for 20-25 minutes. Drain and cool. Cut potatoes into cubes and place in a salad bowl. Add green onions, salt and pepper. For dressing, combine mayonnaise, sour cream, ranch dressing, mustard and vinegar; pour over potato mixture and toss well. Chill 1 hour before serving. Sprinkle with paprika if desired.

Nutrition Facts : Calories 201 calories, Fat 11g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 209mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

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