Zesty Dijon Potato Salad Recipes

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DIJON POTATO SALAD



Dijon Potato Salad image

Wow the crowds with this savory Dijon Potato Salad. Potatoes and onions are tossed in a zesty mustard vinaigrette in this Dijon Potato Salad recipe.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 8 servings

Number Of Ingredients 7

1/2 cup olive oil
1/3 cup GREY POUPON Dijon Mustard
1/3 cup HEINZ Red Wine Vinegar
1/8 tsp. pepper
1-3/4 lb. red potatoes, cut into 1-inch chunks
1 onion, cut into 1-inch chunks
2 Tbsp. chopped fresh parsley

Steps:

  • Heat grill to medium heat.
  • Beat first 4 ingredients with whisk until blended. Reserve 1/4 cup mustard mixture for later use.
  • Toss potatoes and onions with remaining mustard mixture until evenly coated. Spoon onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.
  • Grill 30 to 35 min. or until potatoes are tender, turning packet over every 10 min. Open packet. Pour reserved mustard mixture over potato mixture; mix lightly. Sprinkle with parsley.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 3 g, Protein 3 g

WARM DIJON POTATO SALAD



Warm Dijon Potato Salad image

A tangy take on LaVerne Kaeppel's original recipe; this one has more dressing and a bit of a kick!

Provided by MommyKirsten

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

5 red potatoes
½ cup reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese
1 ½ tablespoons Dijon mustard
4 teaspoons cider vinegar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
½ red onion, thinly sliced
2 green onions, chopped

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
  • 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.

Nutrition Facts : Calories 155.3 calories, Carbohydrate 24.1 g, Cholesterol 6.3 mg, Fat 5.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 344.8 mg, Sugar 2.4 g

ZESTY DIJON POTATO SALAD



Zesty Dijon Potato Salad image

This is my kind of potato salad. It looks appetizing and gives your taste buds something to work on. I prefer this to the usual baked potato.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

4 medium unpeeled red potatoes
1 bunch green onions with tops, chopped
Salt and pepper to taste
DRESSING:
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons bottled ranch dressing
1 to 2 tablespoons Dijon mustard
1 teaspoon tarragon vinegar
Hot paprika, optional

Steps:

  • Place potatoes in a saucepan; cover with water. Bring to a boil and boil for 20-25 minutes. Drain and cool. Cut potatoes into cubes and place in a salad bowl. Add green onions, salt and pepper. For dressing, combine mayonnaise, sour cream, ranch dressing, mustard and vinegar; pour over potato mixture and toss well. Chill 1 hour before serving. Sprinkle with paprika if desired.

Nutrition Facts : Calories 201 calories, Fat 11g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 209mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

SUPER-ZESTY POTATO SALAD



Super-Zesty Potato Salad image

Provided by Anne Burrell

Time 35m

Yield 8 servings

Number Of Ingredients 14

2 large egg yolks
1/4 cup red wine vinegar
1 tablespoon dijon mustard
Kosher salt
1 1/2 cups neutral-flavored oil (such as vegetable, canola or peanut)
2 1/2 pounds small red bliss potatoes, quartered
3 cloves garlic, smashed
Kosher salt
6 slices bacon, chopped
2 tablespoons extra-virgin olive oil
1 red onion, diced
3 stalks celery, diced
1/2 cup red wine vinegar
1/2 cup dijon mustard

Steps:

  • Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.
  • Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
  • Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
  • Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.

CREAMY DIJON-DILL POTATO SALAD



Creamy Dijon-Dill Potato Salad image

I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.

Provided by Dave Lieberman

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 9

3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard

Steps:

  • Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
  • Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
  • Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
  • When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

ZESTY POTATO SALAD



Zesty Potato Salad image

A new, zippy version of the old favorite, this refreshing potato salad is sure to please! Horseradish gives it a delightfully different flavor. Try it for your next family gathering or picnic. -Aney Chatterton, Soda Springs, Idaho

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes
3/4 teaspoon salt, divided
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh parsley
1/2 teaspoon pepper
4 hard-boiled large eggs, chopped
3 bacon strips, cooked and crumbled
2 green onions, sliced

Steps:

  • Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes., In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours.

Nutrition Facts : Calories 357 calories, Fat 23g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

ZESTY POTATO SALAD



Zesty Potato Salad image

Not your regular mayonnaise dressing, this has a bit of a kick to it! Excellent with steak, and a NICE change from the usual "baked potato" offerings!

Provided by Debber

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 medium unpeeled red potatoes
1 bunch green onion
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons ranch dressing
2 tablespoons Dijon mustard
1 teaspoon tarragon vinegar (cider will do, too)

Steps:

  • Cook potatoes in the skins in a pot of water until a fork easily pierces; pour off water; cool for 4-5 minutes.
  • While the potatoes are cooking and cooling slightly, combine dressing ingredients in a small bowl; set aside.
  • In a medium serving bowl, quickly cut potatoes into cubes.
  • Slice onions over potatoes.
  • Shake on some salt and pepper.
  • Gently stir it all up.
  • Pour dressing ingredients over the top; stir again gently.
  • Allow to sit at room temp for about an hour to meld the flavors.
  • LEFTOVERS: Chill. At serving time bring to room temp again.

Nutrition Facts : Calories 164.3, Fat 5.5, SaturatedFat 1.2, Cholesterol 4.4, Sodium 152.5, Carbohydrate 26, Fiber 3.1, Sugar 2.5, Protein 3.5

DIJON POTATO SALAD



Dijon Potato Salad image

This mustardy potato salad is great for parties.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6

1 1/2 pounds red new potatoes, scrubbed and halved (quartered if large)
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup chopped fresh parsley

Steps:

  • Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.
  • In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
  • Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

Nutrition Facts : Calories 187 g, Fat 7 g, Fiber 3 g, Protein 3 g

ZESTY SALAD



Zesty Salad image

A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.

Provided by farah

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 small potato, cut into cubes
½ cup finely chopped cabbage
¼ cup fresh pomegranate seeds
½ carrot, cut into matchsticks
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon brown sugar
¼ teaspoon red pepper flakes

Steps:

  • Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  • Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  • Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 23.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 604.1 mg, Sugar 6.5 g

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