SPIRALIZED VEGETABLES AND BACON SALAD
Steps:
- In a large skillet over medium heat render bacon until crisp. Transfer to plate with paper towel to drain. Reserved 2 tablespoons of bacon fat in pan and save balance for other use.
- Thinly slice the brussels sprouts and place in small bowl with cranberries and almonds. Set aside.
- Use Hamilton Beach 3-in-1 Spiralizer and using spiral cutter, cut sweet potato, zucchini, squash per instructions into "noodles". Add to skillet and toss to coat and sauté for 3 minutes over medium-high heat. Stir as water releases from squash and season with salt, pepper.
- Add the honey, mustard and dried sage and toss to coat. Cook another minute or two for al dente vegetables.
- Add the brussels sprouts, cranberries and almonds to pan and mix well. Sauté another 2-3 minutes. Top with cooked bacon pieces and serve warm.
Nutrition Facts : Calories 254 kcal, Carbohydrate 32 g, Protein 8 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 357 mg, Fiber 5 g, Sugar 20 g, ServingSize 1 serving
SWEET MUSTARD POTATO SALAD
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
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
SWEET-POTATO SALAD WITH MUSTARD VINAIGRETTE
I was looking for something to do with a sweet potato...Here's what i found. Easy peasy...and good too!
Provided by fairy chef
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces.
- Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes or boil which ever you prefer.
- While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes.
- Add scallions and salt to taste and gently toss.
- Salad (without scallions) can be made 2 hours ahead. Toss in scallions just before serving.
Nutrition Facts : Calories 370.6, Fat 13.8, SaturatedFat 1.9, Sodium 346.1, Carbohydrate 58.5, Fiber 9, Sugar 12.3, Protein 4.9
SWEET-POTATO SALAD WITH MUSTARD VINIAGRETTE
Categories Salad Mustard Side Steam Thanksgiving Vegetarian Quick & Easy Vinegar Sweet Potato/Yam Fall Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces. Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes.
- While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes. Add scallions and salt to taste and gently toss.
THE BEST SWEET POTATO POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
- Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
- Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.
LEMON-MUSTARD POTATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper. Set aside.
- For the dressing: In a large bowl, whisk together the olive oil, lemon juice, mustard, thyme, salt, pepper and lemon zest until smooth. Remove 3 tablespoons of the dressing and reserve.
- For the salad: Add the potatoes to the bowl and toss until coated with dressing. Arrange the potatoes in an even layer on the prepared baking sheet. Season with salt and pepper. Roast until golden and tender, about 40 minutes.
- In a large bowl, toss together the reserved 3 tablespoons dressing, bell peppers and arugula. Arrange on a platter. Place the roasted potatoes on top and sprinkle with the gorgonzola cheese and chopped walnuts if using.
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
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
SWEET POTATO POTATO SALAD
Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.
Provided by GRAMZ
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h55m
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 30 minutes. Drain, cool, peel and chop.
- 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.
- Combine the potatoes, eggs, celery and onion.
- Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g
MUSTARD POTATO SALAD
Sweet mayonnaise and mustard potato salad. The potatoes are fully blended, so no chunks of potato are left. It is delicious and a family traditional recipe I learned (without measurements) from my wife's grandmother. Serve hot, warm, or cold. Can be made ahead and refrigerated for one or two nights.
Provided by Clay Hendrix
Categories Creamy Potato Salad
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain.
- Transfer potatoes to a bowl and blend with an electric mixer. Add mayonnaise, onion, mustard, milk, butter, pickle juice, salt, pepper, and 1/2 teaspoon paprika; blend until smooth. Blend in pickles. Dice 5 eggs and blend into the mixture. Taste and adjust seasonings as needed.
- Transfer to a serving bowl and smooth the top with a rubber spatula. Slice the remaining egg in half lengthwise and press on top. Garnish with paprika.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 48.1 g, Cholesterol 149.4 mg, Fat 33.5 g, Fiber 5.7 g, Protein 9.5 g, SaturatedFat 7.3 g, Sodium 683.8 mg, Sugar 7.9 g
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.
SWEET & WHITE POTATO SALAD
Try something new with our delicious Sweet and White Potato Salad recipe! Bacon, two kinds of potatoes and a creamy honey mustard dressing make this Sweet and White Potato Salad extra delicious. Sorry, plain old potato salad-you've been upstaged.
Provided by My Food and Family
Categories Recipes
Time 2h
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Bring 1-1/2 qt. water to boil in large saucepan. Add new potatoes; cook 3 min. Add sweet potatoes; cook 10 min. or until all potatoes are tender. Drain potatoes; place in large bowl. Cool.
- Mix mayo, mustard, honey and pepper. Add to potatoes with remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 5 g, Protein 3 g
BROWN MUSTARD POTATO SALAD
A basic recipe with a small twist. I never make my potato salad exactly the same way; I always add a lil' twist or more or less of an ingredient. Chill potato salad in the fridge for an hour or eat warm.
Provided by mommaveg
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and run under cold water to cool.
- Mix potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika together in a bowl until evenly coated.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 37.1 g, Cholesterol 89.9 mg, Fat 24.6 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 4 g, Sodium 310.8 mg, Sugar 3.7 g
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.
OLD-FASHIONED POTATO SALAD WITH SWEET PICKLES
Categories Salad Egg Onion Potato Side Steam Fourth of July Mayonnaise Celery Potluck Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Steam potatoes until tender, about 12 minutes. Cool. Place potatoes in large bowl. Add eggs, celery, onion, mayonnaise, pickles and pickle juice. Toss gently to blend. Season salad to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)
More about "sweet mustard potato salad recipes"
SWEET HOT MUSTARD POTATO SALAD RECIPE - ROCKY MOUNTAIN BLISS
From rockymtnbliss.com
Estimated Reading Time 3 minsTotal Time 2 hrs 30 mins
SOUTHERN POTATO SALAD (CLASSIC RECIPE WITH EGGS ... - SPEND WITH …
From spendwithpennies.com
MUSTARD POTATO SALAD RECIPE - HOME. MADE. INTEREST.
From homemadeinterest.com
SWEET POTATO SALAD WITH AGAVE MUSTARD DRESSING - CREATE MINDFULLY
From createmindfully.com
SOUTHERN POTATO SALAD WITH MUSTARD AND EGG - FEAST AND FARM
From feastandfarm.com
MUSTARD ‘N’ RELISH POTATO SALAD - TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
SWEET BABY RAY’S | HONEY MUSTARD POTATO SALAD
From sweetbabyrays.com
THE BEST POTATO SALAD RECIPE (EASY & CREAMY!) - RACHEL COOKS®
From rachelcooks.com
10 SWEET POTATO SALAD RECIPES PERFECT FOR A PICNIC
From tasteofhome.com
ROASTED SWEET POTATO SALAD RECIPE - AVERIE COOKS
From averiecooks.com
ROASTED SWEET POTATO SALAD WITH HONEY DIJON DRESSING - ALL THE …
From allthehealthythings.com
THE BEST ROASTED SWEET POTATO SALAD RECIPE - MAMAGOURMAND
From mamagourmand.com
10 BEST POTATO SALAD DRESSING MAYONNAISE MUSTARD RECIPES
From yummly.com
10 MUSTARD POTATO SALAD RECIPES TO PLEASE A CROWD | ALLRECIPES
From allrecipes.com
10 BEST POTATO SALAD WITH MUSTARD AND MAYONNAISE RECIPES
From yummly.com
SWEET POTATO SALAD WITH BACON – WELLPLATED.COM
From wellplated.com
ROASTED SWEET POTATO KALE SALAD WITH MUSTARD DILL VINAIGRETTE
From foodnetwork.ca
SOUTHERN MUSTARD POTATO SALAD - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
OLD-FASHIONED MUSTARD POTATO SALAD - WILDFLOUR'S COTTAGE KITCHEN
From wildflourskitchen.com
SIMPLE SOUTHERN POTATO SALAD - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
SWEET POTATO SALAD – A COUPLE COOKS
From acouplecooks.com
SWEET POTATO SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROASTED POTATO SALAD WITH MUSTARD DRESSING RECIPE | MYRECIPES
From myrecipes.com
POTATO SALAD WITH SWEET PICKLES | SOUTHERN LIVING
From southernliving.com
SWEET POTATO-ORANGE SALAD WITH HONEY MUSTARD DRESSING RECIPE
From eatright.org
ROASTED SWEET POTATO SALAD WITH HONEY LEMON DRESSING
From recipetineats.com
SMOKY MUSTARD POTATO SALAD RECIPE - HAPPY AS A YAM RECIPES
From happyasayam.com
SOUTHERN POTATO SALAD RECIPE - TO SIMPLY INSPIRE
From tosimplyinspire.com
POTATO SALAD WITH HONEY MUSTARD VINAIGRETTE - CHEW OUT LOUD
From chewoutloud.com
SWEET POTATO KALE SALAD WITH CREAMY HONEY MUSTARD DRESSING.
From halfbakedharvest.com
SWEET POTATO LENTIL SALAD {FALL FAVORITE} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CLASSIC HELLMANN'S POTATO SALAD WITH SWEET RELISH
From saltysidedish.com
SWEET POTATO SALAD RECIPE (WITH DRIED CRANBERRIES AND PECANS)
From thekitchn.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 »
You'll also love