Grey Poupon Potato Salad Marisela Recipes

GREY POUPON POTATO SALAD MARISELA

Steps:

• Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 min. or until potatoes are tender. Drain. Cool.
• Mix remaining ingredients in large bowl. Add potatoes; toss to evenly coat. Cover.
• Refrigerate several hours or until chilled.

GREY POUPON HERB ROASTED POTATOES RECIPE - (5/5)

Steps:

• Mix Grey Poupon Dijon Mustard, oil, garlic and Italian seasoning in large bowl. Add potatoes, stirring to coat. Place on lightly greased large shallow baking pan. Roast at 425 degrees for 35 to 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.

GERMAN POTATO SALAD

Steps:

• 1. Quarter each potato and place in a pot of boiling water. Cook 15-20 minutes or until the potatoes are tender when pierced.
• 2. Melt butter in a skillet over medium heat. Add onion and sauté for at least 5 minutes. Stir in vinegar, garlic, sugar and Dijon mustard and cook on low for 1 minute.
• 3. Place potatoes and bacon in a large bowl. Pour the liquid mixture over the potatoes and stir until well coated.
• 4. Season to taste.

RESTAURANT-STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

MARION'S POTATO SALAD

Steps:

• Boil potatoes in a large pot of water until fork tender.
• Potatoes should not be splitting their skins.
• Boil eggs in a separate pot of boiling water for 10 minutes, until completely hard boiled.
• Allow potatoes and eggs to cool completely in the refrigerator, uncovered, about 2 hours.
• When cool, peel potatoes and eggs.
• Discard potatoes skins and eggshells.
• Cut potatoes into bite size pieces and put in a very large bowl.
• Coat with vegetable oil.
• Add vinegar to oiled potatoes.
• Add black pepper, onion powder, dill, parsley, salt; mix well.
• Taste. Add more salt or other seasonings if potatoes still taste bland.
• Add dried mustard and mix well.
• HINT: Do not add more mustard.
• Add Hellmann's mayonnaise one cup at a time.
• You may not need to use the whole jar.
• Potatoes should be well coated, but not covered in mayonnaise.
• Chop eggs into quarters.
• Reserve 1 whole egg for garnish.
• Add to potato mixture and stir gently.
• Scrape down the sides of the bowl with a rubber spatula to get all the mayonnaise off the sides and into the potatoes.
• Transfer to serving bowl, if you are not going to serve it in the mixing bowl.
• Sprinkle top with a light dusting of paprika and a bit of dried parsley.
• In center of bowl, place slices of the hard boiled egg reserved for garnish.
• Allow to chill at least 4 hours in the refrigerator.
• Repeat frequently for a happy summer.

HERB-ROASTED POTATOES POUPON

Steps:

• Mix all ingredients EXCEPT potatoes in small bowl.
• Place potatoes into lightly greased 9x13" baking pan or shallow baking sheet.
• Toss with mustard mixture.
• Bake at 425F for 35-40 minutes, or until potatoes are fork tender, stirring occasionally.

SIMPLE PARISIAN-STYLE POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
• Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
• Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
• Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
• Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.