Grilled Mushroom Potato Salad With Dijon Mustard Vinaigrette Recipes

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GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds baby Yukon gold potatoes, halved
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup toasted peanuts
3 tablespoons sherry vinegar
2 tablespoons fresh cilantro, chopped
1 tablespoon Dijon mustard
1 teaspoon celery seeds
1 teaspoon granulated sugar

Steps:

  • Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.
  • Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper.
  • Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet.
  • Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes.
  • Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper.
  • Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat.
  • (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.)

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

GRILLED VEGGIES WITH MUSTARD VINAIGRETTE



Grilled Veggies with Mustard Vinaigrette image

I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 14

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup canola oil
1/4 cup olive oil
VEGETABLES:
2 large sweet onions
2 medium zucchini
2 yellow summer squash
2 large sweet red peppers, halved and seeded
1 bunch green onions, trimmed
Cooking spray

Steps:

  • In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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 SALAD WITH MUSTARD VINAIGRETTE



Potato Salad with Mustard Vinaigrette image

Categories     Mustard     Potato     Side     Fourth of July     Picnic     Super Bowl     Quick & Easy     Vinegar     Summer     Party     Shallot     Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

4 lb fingerling or small boiling potatoes
2 teaspoons sugar
4 tablespoons white-wine vinegar
1/3 cup finely chopped shallot
2 tablespoons coarse-grained Dijon mustard (not whole-grain)
2 tablespoons vegetable oil

Steps:

  • Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
  • While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
  • When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
  • Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.

MUSHROOM SALAD WITH MUSTARD VINAIGRETTE



Mushroom Salad With Mustard Vinaigrette image

Entered for safe-keeping. From Sherri Horonjeff, Woodland Hills, California, as submitted to BH&G. Preparation time includes 2 hours of chilling time.

Provided by KateL

Categories     Salad Dressings

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup dijon-style mustard
1/4 cup wine vinegar
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil or 1/2 cup salad oil
12 ounces fresh mushrooms, sliced (4 1/2 cups)
1/2 cup pitted ripe olives, halved
tomatoes, slices for garnish (optional)
watercress leaf, for garnish (optional)

Steps:

  • In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper.
  • Using a wire whisk, blend in oil.
  • Stir in mushrooms and olives.
  • Cover and chill at least 2 hours.
  • Serve on individual plates with tomato slices and a watercress sprig.

DIJON GRILLED POTATO SALAD



Dijon Grilled Potato Salad image

Make and share this Dijon Grilled Potato Salad recipe from Food.com.

Provided by Jolene Green

Categories     Summer

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
1/3 cup Grey Poupon Dijon Mustard
1/3 cup red wine vinegar
salt and pepper
1 3/4 lbs red potatoes, cut into 1-inch chunks
1 medium onion, cut into 1-inch chunks
1 -2 tablespoon chopped fresh parsley

Steps:

  • PREHEAT grill to medium heat. Beat oil, mustard and vinegar with wire whisk until well blended. Season with salt and pepper. Remove 1/4 cup of the mustard mixture; set aside for later use.
  • TOSS potatoes and onions with remaining mustard mixture until evenly coated. Spoon onto greased double thickness of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  • GRILL 30 to 35 minute or until potatoes are tender, turning packet over every 10 minute Open packet. Pour reserved mustard mixture over the potato mixture; mix lightly. Sprinkle with parsley.

Nutrition Facts : Calories 203.7, Fat 14, SaturatedFat 1.9, Sodium 123.5, Carbohydrate 18, Fiber 2.2, Sugar 1.9, Protein 2.4

DIJON POTATO SALAD



Dijon Potato Salad image

Wow the crowds with this savory Dijon Potato Salad. Potatoes and onions are tossed in a zesty mustard vinaigrette in this Dijon Potato Salad recipe.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 8 servings

Number Of Ingredients 7

1/2 cup olive oil
1/3 cup GREY POUPON Dijon Mustard
1/3 cup HEINZ Red Wine Vinegar
1/8 tsp. pepper
1-3/4 lb. red potatoes, cut into 1-inch chunks
1 onion, cut into 1-inch chunks
2 Tbsp. chopped fresh parsley

Steps:

  • Heat grill to medium heat.
  • Beat first 4 ingredients with whisk until blended. Reserve 1/4 cup mustard mixture for later use.
  • Toss potatoes and onions with remaining mustard mixture until evenly coated. Spoon onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.
  • Grill 30 to 35 min. or until potatoes are tender, turning packet over every 10 min. Open packet. Pour reserved mustard mixture over potato mixture; mix lightly. Sprinkle with parsley.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 3 g, Protein 3 g

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