GRILLED HONEY MUSTARD LIME POTATO SALAD
Provided by Jacqueline
Number Of Ingredients 8
Steps:
- Heat a grill over medium heat. Toss the cut potatoes with 1 T olive oil and season with salt and pepper. Transfer to a grilling basket and grill until tender (about 25 minutes), turning or tossing once or twice throughout cooking.
- Shuck the corn and add to the grill, turning until all sides are appropriately cooked and slightly charred. Remove from the grill and cut the kernels off the cob.
- In a large bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, mustard and honey. Add the warm potatoes, corn, and green onions and toss to coat. Serve.
HONEY-MUSTARD POTATO SALAD
Whenever there is a picnic or cookout, I am asked to bring my potato salad. It's tangy and a little different. -Alicia Quadrozzi, Escondido, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-boiled eggs 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 : Calories 207 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED POTATO SALAD WITH HONEY MUSTARD AND DILL
I've never been a fan of cold potato salads, so I started making them warm. I've seen dill and dijon used in a lot of potato salads, but I think the warm potatoes mixed with the crisp red onion sets this dish apart. It seems simple, but the flavors are anything but.
Provided by Chris
Time 35m
Number Of Ingredients 10
Steps:
- Mix together the dressing ingredients, set aside.
- Wash the potatoes thoroughly and cut each into bite-sized pieces. Boil in salted water for 10 minutes. While those are boiling, heat up the grill (with your grill skillet, if you have one).
- Remove from boiling water and drain in a colander.
- Once dry and cooled slightly, put the potatoes in a bowl or ziplock bag with 2 Tbsp canola oil, a couple pinches of salt and pepper. Mix together gently to coat potatoes evenly.
- Add the potatoes to your grill skillet. If you don't have one, just be careful the potatoes don't fall through the grate. Grill for 15-20 minutes, tossing or flipping the potatoes every 5 minutes or so, until they start to develop brown spots.
- While potatoes are cooking, chop the red onion and put in a glass bowl.
- After the potatoes are done cooking, add them directly to the bowl with your onions and toss together. Set aside for 2-3 minutes.
- Add the dressing (only enough to coat the potatoes) and serve warm.
GRILLED POTATOES WITH MUSTARD-GARLIC DRESSING
Steps:
- Put the potatoes in a pot of generously salted water and bring to a boil. Cook until just tender, 8 to 10 minutes. Drain and cool slightly.
- While the potatoes are cooking, whisk together the vinegar, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified.
- Heat the grill to high. Toss the potatoes with a little canola oil, and season with salt and pepper. Put the potatoes in a grill basket and grill, shaking the basket occasionally and turning the potatoes as needed, until charred in spots and just cooked through, about 5 minutes.
- Put the potatoes in a serving bowl and toss with the dressing while still hot. Add the parsley and toss again. Serve.
GRILLED POTATO SALAD WITH TOMATO VINAIGRETTE
Steps:
- Cook each kind of potato separately. Start potatoes in cold, salted water, bring to a boil, and cook until tender, yet not falling apart. Drain and cool on parchment paper. Cut the tiny red potatoes into wedges. Toss in olive oil. Place on hot grill and grill on both sides until grill marks show and they are warm throughout. Combine all ingredients for the Potato Dressing allow to steep for about 1/2 hour. Toss the potatoes in the steeped dressing. Set aside. Blend the yellow vine ripe tomatoes in a blender with extra virgin olive oil, vinegar, garlic, and salt until smooth. Strain through a fine sieve. Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix. Adjust seasoning with more vinegar, salt, and oil, if needed. Arrange grilled dressed potatoes in the center of each of 4 plates and surround with the tomato salad. Top each salad with 2 ounces goat cheese. Drizzle with basil oil and top with a basil sprig.
- *Found in specialty markets
GRILLED POTATO SALAD
No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!
Provided by Aunt-Nay
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
- Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
- Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.
Nutrition Facts : Calories 290 calories, Carbohydrate 19.4 g, Cholesterol 9.9 mg, Fat 21.3 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 456.7 mg, Sugar 1.6 g
POTATO SALAD WITH MUSTARD AND HONEY
Make and share this Potato Salad with Mustard and Honey recipe from Food.com.
Provided by Sueie
Categories Potato
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut any larger potatoes in half, then cook until tender.
- Drain and cool.
- Put the baking on a baking tray and grill until crisp.
- Cool and break up into pieces.
- Thinly slice the spring onions on the diagonal.
- Mix together the potato, bacon and spring onions in a bowl.
- To make the mustard and honey dressing, put all ingredients into a screw top jar and shake until well mixed.
- Pour over the potato salad.
Nutrition Facts : Calories 474.5, Fat 28.5, SaturatedFat 6, Cholesterol 15.4, Sodium 207, Carbohydrate 49.2, Fiber 6.4, Sugar 11.8, Protein 7.1
HONEY MUSTARD RED POTATO SALAD
This summer cookout star is crunchy-delicious with a brilliant zesty dressing. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool., Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended., Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.
Nutrition Facts : Calories 138 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED POTATO SALAD WITH HONEY MUSTARD DRESSING
Steps:
- Par-boil potatoes in lightly salted water for 5-8 minutes. Once potatoes are cool, slice into 1/4 inch discs. Slice onions into 1/4 inch discs as well. Toss potatoes, and onions in olive oil, salt and pepper, gently, so not to break up the onions or potatoes. Grill onions and potatoes untill onions are soft and have brown grill marks and potatoes and crispy, turning once. While they are grilling break off butter lettuce leaves and spread around a platter. To make dressing just whisk all ingredients together, streaming the olive oil in last. To prepare salad, arrange potatoes and onions atop the lettuce alternating potato then onion, then potato, then onion... Drizzle dressing on top, when you are ready to serve it... It's great served when lettuce and dressing is cold, and potatoes and onions are hot!
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