POTATO SALAD WITH DIJON VINAIGRETTE
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
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
POTATOES VINAIGRETTE
While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Place potatoes in a medium saucepan, and cover with cold salted water. Bring to a boil, reduce to a simmer and cook, until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.
- Meanwhile, in a medium bowl, combine vinegar, Dijon, and whole-grain mustard; season with salt and pepper.
- When potatoes are cool enough to handle, quarter them, and toss with mustard-vinegar mixture. Refrigerate until completely cold, about 2 hours. Add oil, celery, and celery leaves to potatoes; toss and serve.
Nutrition Facts : Calories 220 g, Fat 10 g, Protein 3 g
NEW POTATOES WITH DIJON VINAIGRETTE
From Fast and Healthy, Sept/Oct 1994, this easy side dish can be made either in the microwave or on the stovetop.
Provided by lazyme
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- MICROWAVE DIRECTIONS:.
- With potato peeler, remove strip of peel from around center of each potato.
- In 2-quart casserole, combine potatoes and 2 tablespoons water; cover tightly.
- Microwave on high 8 to 10 minutes or until tender, stirring once 1/2 way through cooking.
- Drain well.
- DIJON VINAIGRETTE:.
- In a small bowl, combine all vinaigrette ingredients; blend well.
- Pour over potatoes; toss to coat.
- Let stand 10 to 15 minutes or until serving time.
- Just before serving, toss potatoes again.
- Serve warm or at room temperature, spooning vinaigrette over potatoes.
- CONVENTIONAL DIRECTIONS:.
- With potato peeler, remove strip of peel from around center of each potato.
- Place potatoes in medium saucepan; add enough water to cover.
- Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until tender.
- Drain well.
- Continue as directed above.
Nutrition Facts : Calories 386.6, Fat 4.3, SaturatedFat 0.6, Sodium 113.1, Carbohydrate 75.6, Fiber 8.2, Sugar 4.9, Protein 9.2
WARM POTATO-TOMATO SALAD WITH DIJON VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the vinaigrette:
- In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
- Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.
- Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.
Nutrition Facts : Calories 296 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 344 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams
POTATOES WITH GRUYERE AND DIJON
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper.
STEAMED NEW POTATOES WITH DILL VINAIGRETTE
I love steamed new potatoes..period! This is from FoodFit and is a nice, flavor full, better for you potato recipe. Good warm or cold, this can be made ahead with no problems.
Provided by LAURIE
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
- Steam the new potatoes in the basket for about 20 minutes.
- Let cool and then slice in quarters, lengthwise.
- Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
- Add the shallots and slowly whisk in the olive oil and dill.
- Season with salt and pepper to taste.
- (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
- Gently toss the quartered potatoes in the vinaigrette and serve.
Nutrition Facts : Calories 160, Fat 4.7, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 27.3, Fiber 3.4, Sugar 1.4, Protein 3.2
DIJON ROASTED POTATOES
The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
- Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g
NEW POTATO SALAD WITH SAUTEED ONION VINAIGRETTE
Categories Salad Onion Potato Side Low Fat Vegetarian Radish White Wine Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 Servings
Number Of Ingredients 11
Steps:
- Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes.
- Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add onions and sauté until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and remaining 1 teaspoon olive oil and toss to blend. Season salad to taste with salt and pepper.
- Mound salad on platter. Surround with cucumber slices and serve.
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