SMOKY TWO-POTATO SALAD
Old-fashioned potato salad this is not. It's cool, creamy and way more colorful than the old standby -- and it still goes great alongside burgers, brats and corn on the cob.
Provided by Serena Ball
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the new potatoes and sweet potatoes into 1-inch cubes (do not peel) and put in a medium pot (see Cook's Note). Add cold water to cover and bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain the potatoes in a colander and immediately drizzle the vinegar over them; let cool.
- Meanwhile, make the dressing: Combine the mayonnaise, yogurt, honey, chipotle chile, adobo sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Add the potatoes, green onions and cheese to a large serving bowl,. Pour the dressing over the potatoes and toss gently. Sprinkle with paprika and cilantro if using and serve.
Nutrition Facts : Calories 245, Fat 10 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 6 grams, Sugar 7 grams
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.
TWO-POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
- Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
- Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.
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 :
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
POTATO SALAD W/MUSTARD DRESSING
OOOH - Is this ever a goody. Years ago on Marcia Adams TV program, she gave this recipe. My hand-written card is sort of bedraggled so I'm posting the recipe for safe keeping. I like the tangy mustard taste.
Provided by Chef Cotton
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place potatoes in boiling water to cover, add 2 tablespoons cider vinegar. When done, drain and place in rectangular 9x13-inch dish. Set aside.
- Sauté 1/2 pound bacon. When crisp, cup up and add to dish holding potatoes along with the bacon grease. Toss.
- Add to potato/bacon mixture: onion, parsley, celery seed, salt and pepper. Toss.
- BOILED DRESSING: In saucepan, whisk eggs.
- Add mustard, whisk.
- Add sugar, whisk.
- Add cider vinegar, whisk.
- Add water.
- Bring to boil. Cook and whisk 8-10 minutes.
- Toss with potatoes. Let sit on counter 3 hours. Stir occasionally. Cover with plastic wrap.
- Yummy, Yummy. Good for the tummy.
Nutrition Facts : Calories 628.3, Fat 19.9, SaturatedFat 6.3, Cholesterol 96.2, Sodium 1104.9, Carbohydrate 98.1, Fiber 7.5, Sugar 38.6, Protein 14.7
NEW POTATO SALAD WITH AVOCADO DRESSING
Created for Craze-E Salad Contest; sub category is --Picnic Salad at the Park. This is a happy marriage of two favorite recipes: potato salad and avocado dressing. And of the course, the bacon and hard cooked eggs make it perfect!
Provided by Mama Cee Jay
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Boil potatoes and cook until fork tender. In meantime prepare dressing by combining avocado, cider, mustard, olive oil, shallot, tarragon, thyme, parsley, salt and pepper in food processor until smooth and creamy.
- Drain and cool potatoes on paper towel lined baking sheet.
- In a large bowl, combine cooled potatoes, salad dressing, eggs, bacon, peas and green onions.
- Taste and adjust seasoning if desired.
Nutrition Facts : Calories 502.7, Fat 31.8, SaturatedFat 6.1, Cholesterol 80.8, Sodium 487.9, Carbohydrate 46.5, Fiber 8.3, Sugar 3.1, Protein 10.3
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
COLLARD POTATO SALAD WITH MUSTARD DRESSING
Steps:
- In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.
TWO-POTATO SALAD WITH DILL DRESSING
Make a dilly of a potato salad using both white and sweet potatoes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h45m
Yield 4
Number Of Ingredients 10
Steps:
- In large glass or plastic bowl, mix yogurt, mayonnaise, dill weed, mustard and salt. Add all remaining ingredients; toss.
- Cover and refrigerate about 4 hours or until chilled.
Nutrition Facts : ServingSize 1 Serving
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