Mustard Potato Salad Recipes

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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

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

MUSTARD POTATO SALAD



Mustard Potato Salad image

This dish is so fast to put together and it will disappear that fast also. It works well at any potluck.-American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 8

2 cups diced peeled potatoes (about 1 pound)
1 recipe Old-Fashioned Egg Salad
1/4 cup mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon dried minced onion
1/4 teaspoon salt
Lettuce leaves
Slice radishes, optional

Steps:

  • In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.

Nutrition Facts :

MUSTARD POTATO SALAD RECIPE



Mustard Potato Salad Recipe image

Provided by Katie Clark

Categories     Salad

Time 20m

Number Of Ingredients 11

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

YELLOW MUSTARD POTATO SALAD



Yellow Mustard Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 9

2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed
2 ribs celery, finely chopped
1/2 small to medium yellow skinned onion, finely chopped
3 tablespoons chopped pimento, drained
3 tablespoons sweet pickle relish
1/3 cup mayonnaise, eyeball it
1/3 cup yellow mustard, eyeball it
Salt and pepper
2 tablespoons chopped parsley, optional

Steps:

  • Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
  • In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
  • When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.

NAN'S CLASSIC MUSTARD POTATO SALAD



Nan's Classic Mustard Potato Salad image

I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.

Provided by PanNan

Categories     Potato

Time 1h

Yield 16-20 serving(s)

Number Of Ingredients 12

8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
6 eggs, hard boiled and finely crumbled
2 cups sweet onions, very finely diced
1 cup celery, peeled and very finely diced
3/4 cup dill pickle, very finely diced
1 1/2 cups mayonnaise (I prefer Miracle Whip, but mayo works well, too)
2 tablespoons mustard, the regular yellow type
1/4 cup pickle juice
1/4 cup cream (I use half and half)
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons sugar

Steps:

  • Boil potatoes in the peel with the whole eggs.
  • Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
  • Let eggs and potatoes cool to room temperature.
  • Peel all and refrigerate whole potatoes and eggs until cold.
  • The potatoes will dice and hold up better when cold.
  • Dice the potatoes into 1/4- 3/8" dice.
  • Place into a very large container with a lid.
  • (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
  • Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
  • Add to the potatoes and eggs.
  • Gently stir to mix the ingredients evenly.
  • In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
  • Whisk until creamy.
  • Pour over potato mixture.
  • Gently stir until the dry particles are coated with the creamy mixture.
  • Cover and refrigerate at least 4 hours.
  • 6- 8 hours is even better.
  • If you like color you can sprinkle some sweet paprika over the top.

MUSTARD POTATO SALAD



Mustard potato salad image

This superhealthy salad is the perfect summer side dish

Provided by Emma Lewis

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 5

1 ½kg new potatoes , halved if large
3 tbsp olive oil
1 tbsp wholegrain mustard
juice of 1 lemon
3 spring onions , chopped

Steps:

  • Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days.

Nutrition Facts : Calories 172 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium

MUSTARD SEED POTATO SALAD



Mustard Seed Potato Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Number Of Ingredients 10

2 pounds fingerling potatoes (you can also use red bliss or other heirloom potatoes)
1 tablespoon roasted garlic (1 head rubbed with olive oil then baked at 350 degrees for 45 minutes)
2 1/2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 tablespoon yellow mustard seeds
Salt and pepper
2 medium red onions, sliced thin
1/3 cup fresh chopped herbs (parsley, tarragon, and thyme)
2 bunches watercress

Steps:

  • Clean and slice potatoes into bite sized rounds and boil until fork tender. Squeeze out the pulp from the head of garlic. Make vinaigrette by whisking garlic, mustard and vinegar in a bowl and then slowly whisking in olive oil, season with salt and pepper and add mustard seeds at the end. While potatoes are still warm and drained, toss with vinaigrette. Just before serving add onions, herbs and watercress.

SWEET MUSTARD POTATO SALAD



Sweet mustard potato salad image

This healthy potato salad is deliciously spiced and sweet, the perfect barbecue side to feed a crowd

Provided by Cassie Best

Categories     Side dish

Time 20m

Number Of Ingredients 7

1.2kg waxy potatoes , such as Charlotte, cut into small chunks
400g good-quality mayonnaise
2 tbsp American mustard
2 tbsp cider vinegar
2 tbsp honey
hard-boiled eggs , finely chopped
8 spring onions , sliced

Steps:

  • Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through - a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
  • Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you're ready to serve. Can be made 1 day ahead.

Nutrition Facts : Calories 403 calories, Fat 32 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

WARM MUSTARD POTATO SALAD



Warm Mustard Potato Salad image

This tangy mixture is wonderful and so different from traditional potato salads. The Dijon mustard and dill spark the flavor. It's a comforting and tasty side dish that's really simple to assemble.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 10

2 pounds small red potatoes
1 cup mayonnaise
1/4 cup Dijon mustard
1/2 to 3/4 cup chopped red onion
2 green onions with tops, sliced
2 garlic cloves, minced
3 tablespoons snipped fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon lime juice

Steps:

  • Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly. , Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm.

Nutrition Facts : Calories 238 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

HOT SMOOTH MUSTARD POTATO SALAD (LIKE MOM MADE)



Hot Smooth Mustard Potato Salad (Like Mom Made) image

I searched and didn't find the kind of potato salad I grew up on. My Mother always made mustard potato salad with the potatoes mashed and served warm. My family and I have carried this tradition on because it's what we like, I guess it just depends on what you grew up on!! The key to this recipe is making sure to keep the potatoes pretty dry when mashing because of adding the other liquids. This recipe will serve a lot..seems I just can't cook anything in small portions but I don't seem to have any trouble getting rid of it!!

Provided by Country Cook in Okl

Categories     < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

6 -10 russet potatoes (according to size)
5 -6 hard-boiled eggs
1 cup hamburger dills
1 onion
1/4 cup pickle juice
1 teaspoon vinegar
2 tablespoons mustard
1/4 cup Miracle Whip
3 tablespoons milk
1 tablespoon butter
1/8 teaspoon paprika
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)

Steps:

  • Dice potatoes and cook until tender with skin on or off. Drain well. Mash potatoes with butter, milk, salt and pepper. Add only enough of the milk to keep potatoes stiff. Boil eggs and let cool. I boil mine while the potatoes are also boiling. When eggs are cool dice all but one of the eggs, cut the remaining one in half longways. I chop the pickles and onion while potatoes and eggs are cooking, I chop mine pretty fine. Add chopped onion and pickle to hot potato mixture. Add mustard, miracle whip,vinegar and just enough pickle juice to desired texture. Stir until well mixed.
  • After potato salad is finished, put in a pretty bowl, place 1/2 of the yolk in the center of dish on top of the salad. Cut long narrow strips out of the white, place the strips next to the yolk so it looks like a sunburst. Sprinkle the paprika on top and serve hot,warm, or cold.

Nutrition Facts : Calories 133.4, Fat 3.5, SaturatedFat 1.4, Cholesterol 91.4, Sodium 331.7, Carbohydrate 20.7, Fiber 2.7, Sugar 2, Protein 5.2

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