MOM'S MUSTARD STYLE POTATO SALAD
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
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 SEED POTATO SALAD
Make and share this Mustard Seed Potato Salad recipe from Food.com.
Provided by chia2160
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 917.7, Fat 82.2, SaturatedFat 11.3, Sodium 57.5, Carbohydrate 43.3, Fiber 6.8, Sugar 5.3, Protein 5.6
POPPY-SEED POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 3 pounds sliced red potatoes in salted simmering water, about 8 minutes. Drain, then toss with 1/4 cup each chicken broth and white wine; let sit 5 minutes. Whisk 1/3 cup white wine vinegar, 3 tablespoons dijon mustard, 1 tablespoon poppy seeds and a pinch of sugar in a bowl; whisk in 1/2 cup olive oil, and salt and pepper. Toss with the potatoes, then chill 2 hours. Top with chives.
NAN'S CLASSIC MUSTARD POTATO SALAD
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
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
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
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
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
WARM MUSTARD POTATO SALAD
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
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.
TWO-POTATO SALAD WITH MUSTARD DRESSING
Categories Salad Mustard Potato Side Steam Quick & Easy Bell Pepper Sweet Potato/Yam Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a steamer set over boiling water arrange the boiling potatoes, top them with the sweet potatoes, and steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. Transfer the potatoes to a bowl and let them cool. In another bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the dressing to the potatoes with the onion, the bell pepper, and the gherkin and combine the salad well.
SOUTHERN DILL POTATO SALAD
My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.
Provided by NE1canCook
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
- In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
- Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 10.8 g, Cholesterol 133.6 mg, Fat 24.1 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 6.3 g, Sodium 412.7 mg, Sugar 1.3 g
POTATO SALAD WITH SUGAR SNAP PEAS AND MUSTARD SEED DRESSING
Steps:
- Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
- Steam potatoes just until tender, about 10 minutes. Transfer to large bowl; add 3 tablespoons dressing and toss to coat. Steam sugar snap peas until just crisp-tender, about 2 minutes. Cool. Add to bowl with potatoes. Add red onion. Pour remaining dressing over salad; toss to coat. Season to taste with salt and pepper.
MUSTARD POTATO SALAD
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
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
ROASTED MUSTARD POTATOES
This take on potato salad is perfect for a picnic because it doesn't include mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.
- In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.
Nutrition Facts : Calories 190 g, Fat 8 g, Fiber 3 g, Protein 4 g
More about "mustard seed potato salad recipes"
GRILLED POTATO SALAD WITH MUSTARD SEEDS RECIPE - FOOD
From foodandwine.com
- In a large saucepan, cover the potato rounds with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the potatoes are tender but not falling apart, about 12 minutes. Drain and transfer to a baking sheet to cool.
- Light a grill or preheat a grill pan. Lay 2 large sheets of heavy-duty foil on a work surface. Fold up the edges to form a 1/2-inch rim and pinch the corners together to seal. Transfer the foil to the grill and melt the butter on it. Add the potatoes in a single layer and grill over moderate heat until browned on the bottom, 12 to 15 minutes.
- Meanwhile, in a small saucepan, bring the rice vinegar just to a boil. Add the mustard seeds and let cool completely. Whisk in the sherry vinegar, maple syrup, lemon juice and rice bran oil. Season the dressing with salt and pepper.
- Transfer the potatoes to a large bowl. Add the celery, scallions and dressing and gently toss to coat. Season with salt and pepper and toss again. Serve right away.
WARM MUSTARD SEED POTATO SALAD - HONEST COOKING
From honestcooking.com
Servings 6Category SideAuthor Sylvia FountaineTotal Time 30 mins
GRILLED POTATO SALAD WITH MUSTARD SEEDS RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED POTATO SALAD WITH MUSTARD SEEDS RECIPE - DELISH.COM
From delish.com
CRUSHED NEW POTATOES AND PEA SALAD WITH MUSTARD SEED DRESSING
From splendidtable.org
MUSTARD SEED POTATO SALAD - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
BEST POTATO SALAD RECIPE - CAN YOU GUESS MY SECRET INGREDIENTS?
From seededatthetable.com
10 BEST POTATO SALAD WITH MUSTARD AND MAYONNAISE …
From yummly.com
MUSTARD AND DILL POTATO SALAD - 12 TOMATOES
From 12tomatoes.com
GRILLED POTATO SALAD WITH MUSTARD SEED VINAIGRETTE
From thewineloverskitchen.com
WARM MUSTARD SEED POTATO SALAD - RECIPES
From potatogoodness.com
GERMAN MUSTARD POTATO SALAD RECIPE - WHOLE LOTTA YUM
From wholelottayum.com
OLD-FASHIONED MUSTARD POTATO SALAD - WILDFLOUR'S COTTAGE KITCHEN
From wildflourskitchen.com
POTATO SALAD WITH PEAS AND TARRAGON | FEASTING AT HOME
From feastingathome.com
VEGAN POTATO SALAD WITH MUSTARD SEED DRESSING - FEASTING AT HOME
From feastingathome.com
COOK THIS: CRAVE'S MUSTARD POTATO SALAD FROM ONLY IN SASKATCHEWAN
From nationalpost.com
MUSTARD POTATO SALAD RECIPE - HOME. MADE. INTEREST.
From homemadeinterest.com
POTATO SALAD WITH MUSTARD SAUCE RECIPE | BON APPéTIT
From bonappetit.com
WEGMANS MUSTARD POTATO SALAD - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
THREE-MUSTARD POTATO SALAD RECIPE - TODD ENGLISH | FOOD & WINE
From foodandwine.com
10 BEST POTATO SALAD WITH EGG AND MUSTARD RECIPES | YUMMLY
From yummly.com
RED POTATO SALAD WITH WHOLE GRAIN MUSTARD - GOOD CHEAP EATS
From goodcheapeats.com
MUSTARD POTATO SALAD (HEALTHY & FLAVOR-PACKED) - THE …
From themediterraneandish.com
HORSERADISH MUSTARD POTATO SALAD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MUSTARD POTATO SALAD RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
ROASTED POTATO SALAD WITH MUSTARD DRESSING RECIPE | MYRECIPES
From myrecipes.com
MUSTARD SEED POTATO SALAD
From crecipe.com
THE BEST POTATO SALAD RECIPE - FAMILY FRESH MEALS
From familyfreshmeals.com
SOUTHERN MUSTARD POTATO SALAD - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
THE BEST AMERICAN CLASSIC POTATO SALAD | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
MUSTARD SEED POTATO SALAD - RECIPES - PAGE 9 | COOKS.COM
From cooks.com
THE BEST MUSTARD POTATO SALAD WITH EGGS - SCRAMBLED CHEFS
From scrambledchefs.com
GERMAN POTATO SALAD RECIPE - THE BEST GERMAN POTATO SALAD
From eatingonadime.com
HOW TO MAKE THE BEST POTATO SALAD RECIPE | FOODIECRUSH.COM
From foodiecrush.com
MUSTARD SEED POTATO SALAD BEST RECIPES
From recipesforweb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #salads #potatoes #vegetables #kosher #spring #summer #vegetarian #dietary #seasonal #onions
You'll also love