Warm Mustard Potato Salad Recipes

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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.

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.

HERBED POTATO SALAD



Herbed Potato Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
  • For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
  • Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

HOT SMOOTH MUSTARD POTATO SALAD (LIKE MOM MADE)



Hot Smooth Mustard Potato Salad (Like Mom Made) image

I searched and didn't find the kind of potato salad I grew up on. My Mother always made mustard potato salad with the potatoes mashed and served warm. My family and I have carried this tradition on because it's what we like, I guess it just depends on what you grew up on!! The key to this recipe is making sure to keep the potatoes pretty dry when mashing because of adding the other liquids. This recipe will serve a lot..seems I just can't cook anything in small portions but I don't seem to have any trouble getting rid of it!!

Provided by Country Cook in Okl

Categories     < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

6 -10 russet potatoes (according to size)
5 -6 hard-boiled eggs
1 cup hamburger dills
1 onion
1/4 cup pickle juice
1 teaspoon vinegar
2 tablespoons mustard
1/4 cup Miracle Whip
3 tablespoons milk
1 tablespoon butter
1/8 teaspoon paprika
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)

Steps:

  • Dice potatoes and cook until tender with skin on or off. Drain well. Mash potatoes with butter, milk, salt and pepper. Add only enough of the milk to keep potatoes stiff. Boil eggs and let cool. I boil mine while the potatoes are also boiling. When eggs are cool dice all but one of the eggs, cut the remaining one in half longways. I chop the pickles and onion while potatoes and eggs are cooking, I chop mine pretty fine. Add chopped onion and pickle to hot potato mixture. Add mustard, miracle whip,vinegar and just enough pickle juice to desired texture. Stir until well mixed.
  • After potato salad is finished, put in a pretty bowl, place 1/2 of the yolk in the center of dish on top of the salad. Cut long narrow strips out of the white, place the strips next to the yolk so it looks like a sunburst. Sprinkle the paprika on top and serve hot,warm, or cold.

Nutrition Facts : Calories 133.4, Fat 3.5, SaturatedFat 1.4, Cholesterol 91.4, Sodium 331.7, Carbohydrate 20.7, Fiber 2.7, Sugar 2, Protein 5.2

MOMMA'S WARM POTATO SALAD



Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g 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 NEW POTATO SALAD WITH GRAINY MUSTARD



Warm New Potato Salad with Grainy Mustard image

New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.

Categories     Herb     Mustard     Potato     Side     Quick & Easy     Vegan     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt
3 tablespoons finely chopped shallots (about 2)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
  • Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
  • When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.

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

WARM POTATO SALAD



Warm Potato Salad image

Provided by Marian Burros

Categories     easy, salads and dressings, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

1 pound tiny new potatoes or other, larger boiling potatoes
12 ounces whole red pepper or 11 ounces ready-cut peppers (2 1/2 to 3 cups)
3 ounces shallots (6 tablespoons minced)
1 small bunch tarragon, enough for 2 tablespoons minced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/3 cup nonfat plain yogurt
1/4 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Scrub potatoes. Cook tiny potatoes whole in water to cover. Cube large potatoes, and cook the same way. The whole potatoes will take 10 to 20 minutes, depending on size; the cubed potatoes 7 to 10 minutes.
  • Wash, trim, seed and dice the red peppers; mince the shallots.
  • Wash, dry and mince the tarragon.
  • Whisk vinegar, oil and mustard; stir in yogurt, red pepper, shallots and tarragon.
  • When potatoes are cooked, drain; dice whole potatoes, and add to salad. Season with salt and black pepper.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 435 milligrams, Sugar 16 grams, TransFat 0 grams

WARM POTATO SALAD



Warm Potato Salad image

Provided by Molly O'Neill

Categories     salads and dressings, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

2 pounds Red Bliss potatoes unpeeled and quartered
5 cups cold water
1 3/4 teaspoons salt
1/4 pound thick-sliced bacon, cut into 1/2-inch pieces
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons dry mustard
2 tablespoons sugar
1 teaspoon celery seed
1/3 cup cider vinegar
1/8 teaspoon freshly ground pepper
1/2 cup finely chopped scallions

Steps:

  • Place the potatoes in a pot with cold water and 1 1/2 teaspoons of the salt. Bring to a boil, reduce heat and simmer gently for 8 to 10 minutes. Drain and place the potatoes on a serving platter.
  • While potatoes are cooking, place the bacon in a skillet and saute until crisp. Remove the bacon, reserving 1 1/2 tablespoons of the bacon fat in the skillet. Place it over low heat and, using a wire whisk, make a roux by stirring in the flour and allowing it to cook for 5 minutes until thick and smooth. Remove from heat.
  • In a saucepan, warm the chicken broth. Whisk in the roux. In a small bowl mix together the mustard, sugar, celery seed, cider vinegar, the remaining 1/4 teaspoon salt and pepper. Add the mixture to the roux mixture and simmer for 5 to 10 minutes until thickened slightly.
  • Pour sauce over potatoes, sprinkle with reserved bacon and scallions, toss and serve warm.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 938 milligrams, Sugar 7 grams, TransFat 0 grams

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

MUSTARD-VINAIGRETTE ROASTED POTATO SALAD



Mustard-Vinaigrette Roasted Potato Salad image

Skip the mayo and the dairy in an updated version of potato salad that's sure to be a hit at your next picnic. Serve it warm the day it's made, or let the flavors deepen in the refrigerator overnight.

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 8

2 lb small red potatoes, unpeeled, quartered
3 cloves garlic, sliced
1/4 cup extra-virgin olive oil
1 teaspoon fresh chopped parsley
Sea salt and freshly ground pepper, to taste
2 teaspoons country-style Dijon mustard
Juice of 1 medium lemon (2 to 3 tablespoons)
1 teaspoon honey

Steps:

  • Heat oven to 450°F. In 13x9 pan, toss together potatoes, garlic, oil, salt and pepper. Roast uncovered about 30 minutes, stirring halfway through, until potatoes are golden and tender.
  • In medium bowl, whisk together mustard, lemon juice and honey. Add roasted potatoes; including garlic, oil and parsley. Using a rubber spatula, stir mixture until potatoes are coated. Let stand 15 minutes to marinate before serving, or cover and refrigerate overnight. Serve warm or cold.

Nutrition Facts : ServingSize 1 Serving

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2021-11-29 This is a "quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor," according to recipe creator MRANDAL. The recipe calls for three tablespoons of mustard, but you can use more or less to taste. These 15 Twists on Potato Salad Are the Pride of the Picnic. 3 of 11. View All.
From allrecipes.com


ROASTED POTATO SALAD WITH MUSTARD DRESSING RECIPE | MYRECIPES
Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl. Step 3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside.
From myrecipes.com


SOUTHERN MUSTARD POTATO SALAD - SPICY SOUTHERN KITCHEN
2020-08-11 Add salt and reduce heat to maintain a simmer. Simmer for 10 to 12 minutes or until soft when pierced with a fork. Drain potatoes well and return to the hot pot. This will evaporate excess water. Place the celery, onion, eggs, pickle relish and juice in a large bowl. Add potatoes, mustard, mayonnaise, salt and pepper.
From spicysouthernkitchen.com


10 BEST POTATO SALAD WITH MUSTARD AND MAYONNAISE RECIPES
2022-05-18 Avocado Potato Salad The Country Chic Cottage. season salt, sea salt, pepper, celery seed, eggs, lemon, mustard and 5 more.
From yummly.com


BEST POTATO SALAD WITH MUSTARD VINAIGRETTE RECIPE - HOW TO MAKE …
2020-05-05 Whisk the mustard into the shallot mixture. Season with pepper. Whisk in the olive oil in a slow, steady stream to make a slightly thick dressing. Add the warm potatoes and toss well. Add the parsley and toss again. Season with more salt and pepper, if needed.
From thepioneerwoman.com


SIMPLE WARM POTATO SALAD WITH DIJON MUSTARD - CTV
Directions. Place potatoes in a large saucepan covered with 1-inch (2 1/2 cm) of water. Season water liberally with salt and bring to a boil over high heat. Cook until tender, about 15 minutes. Strain and set aside to cool slightly. Add vinegar, sugar and 1/2 teaspoon (3 g) salt to a small saucepan over medium-medium low heat.
From more.ctv.ca


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Top Asked Questions

How to make potato salad with mustard?
This is a traditional potato salad recipe with mustard — mashed and made from scratch. 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. Meanwhile, place eggs in a saucepan and cover with cold water.
How do you make potato salad with mayonnaise?
Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.
What do you put on a baked potato salad?
Directions. Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.
How do you make a potato salad with paprika?
Directions. 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.

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