Warm Honey Mustard Potato Salad Recipes

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WARM HONEY-MUSTARD POTATO SALAD



Warm Honey-Mustard Potato Salad image

Ready-to-use potato wedges are the time-saving start to this warm vegetable salad, coated with a glistening, ultra-easy blend of mustard and sweet honey.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 12

Number Of Ingredients 9

1 bag (1 lb 4 oz) refrigerated red potato wedges with skins (4 cups)
1/4 cup honey
1/4 cup yellow mustard
1 cup sliced celery (2 stalks)
1/2 cup chopped red bell pepper (1/2 medium)
2 tablespoons chopped green onions (2 medium) or red onion
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper

Steps:

  • In 2-quart microwavable casserole, place potatoes; cover. Microwave on High 3 to 5 minutes or until desired doneness. Cool slightly, about 5 minutes.
  • Meanwhile, in small bowl, mix honey and mustard until well blended.
  • Add remaining ingredients to potatoes in casserole. Pour honey mixture over salad; mix gently to coat.

Nutrition Facts : Calories 60, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 8 g, TransFat 0 g

HONEY-MUSTARD POTATO SALAD



Honey-Mustard Potato Salad image

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

5 pounds red potatoes
2 cups chopped celery
1 cup chopped sweet red pepper
4 large hard-boiled large eggs, chopped
2 green onions, chopped
1/2 cup mayonnaise
1/2 cup honey mustard
1/2 cup prepared mustard
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper

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.

HONEY DIJON POTATO SALAD



Honey Dijon Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 to 2 1/2-pounds small red skin potatoes, quartered
Salt and freshly ground black pepper
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons cider or white wine vinegar
1/3 cup extra-virgin olive oil
6 radishes, sliced
2 tablespoons capers, drained and chopped
1/2 medium red onion, chopped
3 to 4 ribs celery from the heart of the stalk, chopped
1 cup watercress tops or flat leaf parsley leaves coarsely chopped

Steps:

  • Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain.
  • Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad, adjust salt and pepper then serve.

WARM HONEY MUSTARD POTATO SALAD



Warm Honey Mustard Potato Salad image

Make and share this Warm Honey Mustard Potato Salad recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs new potatoes
2 stalks celery, diced 1/2 inch
15 -20 cornichons, sliced into rounds (about 1/4 pounds)
1 red bell pepper, diced 1/2 inch
2 tablespoons honey mustard dressing

Steps:

  • Scrub the potatoes and cut them into 3/4-inch cubes, leaving the skin on.
  • Steam or boil the potato pieces until they are just tender but still firm.
  • While the potatoes are cooking, assemble the rest of the ingredients in a large bowl. As soon as the potatoes are done, drain them and transfer into the bowl. Toss just enough to blend everything, and serve immediately.

Nutrition Facts : Calories 212.1, Fat 0.8, SaturatedFat 0.2, Sodium 2974.7, Carbohydrate 47.5, Fiber 8.8, Sugar 6, Protein 5.8

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.

WARM POTATO SALAD RECIPE BY TASTY



Warm Potato Salad Recipe by Tasty image

Here's what you need: mini potato, olive oil, salt, pepper, eggs, walnuts, garlic, French's spicy brown mustard, lemon juice, red wine vinegar, honey, salt, olive oil, scallions, fresh basil leaf

Provided by Tayo Ola

Categories     Sides

Yield 6 servings

Number Of Ingredients 15

3 lb mini potato, washed
olive oil
salt
pepper
4 eggs, medium boiled
⅔ cup walnuts
2 cloves garlic, minced
2 tablespoons French's spicy brown mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
½ teaspoon honey
½ teaspoon salt
¼ cup olive oil
3 scallions, thinly sliced on a bias
fresh basil leaf, handful

Steps:

  • Preheat oven to 425ºF (218 C).
  • Spread potatoes out on a sheet tray. Drizzle with olive oil, sprinkle with salt and pepper, and roll potatoes around so that they are all coated. Roast in the oven for 35-40 minutes or until lightly browned and tender. Remove from oven and let cool for a few minutes.
  • Use a fork to lightly crush half of the potatoes, then transfer all of them to a bowl. Set aside.
  • Cut the eggs into quarters. Set aside.
  • Roughly chop the walnuts. Add nuts to the bowl with the potatoes.
  • Whisk together garlic, French's Spicy Brown Mustard, lemon juice, red wine vinegar, honey, salt, and olive oil. Pour dressing over potatoes and toss well.
  • Fold in scallions and basil, reserving a little of each. Carefully fold in half of the eggs, then scatter the rest of the eggs on top along with the reserved scallions and basil.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 49 grams, Fat 30 grams, Fiber 5 grams, Protein 12 grams, Sugar 3 grams

WARM MUSTARD POTATO SALAD



Warm Mustard Potato Salad image

This is a truly great potato salad recipe. Everyone comments about how good it is whenever I make it. I found it in Taste of Home magazine and it is credited to Tiffany Mitchell.

Provided by Chris from Kansas

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs small red potatoes
1 cup mayonnaise
1/4 cup Dijon mustard
1/2-3/4 cup chopped red onion
2 green onions with tops, sliced
2 cloves garlic, minced
3 tablespoons snipped fresh dill or 1 tablespoon dill weed
1/2 teaspoon salt
1/3 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.

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

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