Potato Salad With Mustard Vinaigrette Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATO SALAD WITH MUSTARD VINAIGRETTE



Potato Salad with Mustard Vinaigrette image

Categories     Mustard     Potato     Side     Fourth of July     Picnic     Super Bowl     Quick & Easy     Vinegar     Summer     Party     Shallot     Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

4 lb fingerling or small boiling potatoes
2 teaspoons sugar
4 tablespoons white-wine vinegar
1/3 cup finely chopped shallot
2 tablespoons coarse-grained Dijon mustard (not whole-grain)
2 tablespoons vegetable oil

Steps:

  • Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
  • While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
  • When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
  • Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.

FRENCH POTATO SALAD WITH MUSTARD VINAIGRETTE



French Potato Salad With Mustard Vinaigrette image

Make and share this French Potato Salad With Mustard Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 cups water
1/4 teaspoon salt
6 red potatoes, unpeeled, scubbed, and halved (about 2 lb.)
6 green onions, sliced (include some of the green part)
1/4 cup chopped fresh parsley
1/3 cup oil
3 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 -2 garlic clove, minced
1 tablespoon Dijon mustard
1/4 teaspoon dried tarragon
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup mayonnaise
1/4 cup plain nonfat yogurt
1 tablespoon Dijonnaise mustard
1 teaspoon fresh lemon juice
1/2 teaspoon dried basil

Steps:

  • To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
  • To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
  • To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
  • Add in potaotes and cook, covered, about 20 minutes or until tender.
  • Cool under running water and drain.
  • Cut into bite-sized pieces.
  • Add potatoes, green onions, and parsley in a bowl.
  • Add in the vinaigrette; toss lightly.
  • Cover and refrigerate 6-8 hours.
  • Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.

Nutrition Facts : Calories 470, Fat 23.7, SaturatedFat 3.2, Cholesterol 4.1, Sodium 476.4, Carbohydrate 58.3, Fiber 6.4, Sugar 6, Protein 7.8

NEW POTATO SALAD IN MUSTARD VINAIGRETTE



New Potato Salad in Mustard Vinaigrette image

A lighter potato salad packed with flavor. Buy the tiniest potatoes you can find. From Robin Leach's Healthy Lifestyles Cookbook.

Provided by DonnaColorado Johns

Categories     Potato

Time 40m

Yield 1 bowl, 4-6 serving(s)

Number Of Ingredients 7

2 lbs tiny new potatoes, washed
1/4 cup red wine vinegar, high quality
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
3 tablespoons fresh chives, snipped
1 tablespoon flat leaf parsley, chopped
1 teaspoon salt

Steps:

  • 1. Place potatoes in a large saucepan; fill with cold water to cover by 2 or 3 inches. Bring to boil over moderately high heat. Reduce heat to low, cover pan, and simmer for 15 to 20 minutes until fork-tender.
  • 2. Drain potatoes and set aside until cool enough to handle.
  • 3. Combine the remaining ingredients in a jar. Cover and shake well. Taste and correct the seasonings.
  • 4. If desired, peel potatoes. (I don't) Quarter each potato and place in bowl. Shake vinaigrette again and pour over the warm potatoes. Gently fold together until potatoes are covered with vinaigrette. Serve warm or cover and chill, tossing occasionally.

POTATO SALAD WITH 7-MINUTE EGGS AND MUSTARD VINAIGRETTE



Potato Salad with 7-Minute Eggs and Mustard Vinaigrette image

Provided by Carla Lalli Music

Categories     Salad     Egg     Potato     Side     Kid-Friendly     Spring     Summer     Healthy     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 11

2 1/2 pounds new or baby Yukon Gold potatoes, scrubbed
4 large eggs, room temperature
1 teaspoon mustard seeds
3 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
1 teaspoon honey
1/3 cup olive oil
Kosher salt, freshly ground pepper
1 cup parsley leaves with tender stems
3 tablespoons coarsely chopped dill pickles
2 tablespoons chopped fresh chives

Steps:

  • Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20-30 minutes, depending on size. Transfer to a plate and let cool.
  • Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
  • Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it's chaos).
  • Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 tablespoons vinaigrette aside for drizzling.
  • Halve potatoes and add to bowl with vinaigrette. Add parsley and toss to coat; season with salt and pepper. Transfer to a platter. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with pickles, chives, and toasted mustard seeds.
  • Do Ahead
  • Eggs can be boiled 1 day ahead; drain, cover, and chill. Peel just before using. Vinaigrette can be made 3 days ahead; cover and chill.

POTATO SALAD WITH DIJON VINAIGRETTE



Potato Salad With Dijon Vinaigrette image

There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Provided by William Norwich

Categories     casseroles, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper

Steps:

  • Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
  • Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
  • Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams

SWEET-POTATO SALAD WITH MUSTARD VINAIGRETTE



Sweet-Potato Salad With Mustard Vinaigrette image

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

2 1/2 lbs sweet potatoes (2 large)
1 tablespoon Dijon mustard
4 teaspoons white wine vinegar or 4 teaspoons apple cider vinegar
1/4 teaspoon salt
1/4 cup olive oil
4 scallions, thinly sliced

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

People also searched

More about "potato salad with mustard vinaigrette food"

POTATO SALAD WITH MUSTARD VINAIGRETTE - THE PIONEER …
potato-salad-with-mustard-vinaigrette-the-pioneer image
Web 2020-05-05 Step 1 Combine the shallots in a large bowl with the vinegar, sugar and salt. Set aside so they pickle slightly while you cook the …
From thepioneerwoman.com
Cuisine American
Category Fourth of July, Summer, Salad
Servings 10-12
Total Time 30 mins
See details


ROASTED POTATO SALAD WITH MUSTARD-WALNUT VINAIGRETTE …
roasted-potato-salad-with-mustard-walnut-vinaigrette image
Web 2014-06-01 Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea …
From food52.com
See details


SPANISH POTATO SALAD (ENSALADA RUSA) - MEDMUNCH
Web 2022-12-05 How to Make this Ensalada Rusa. Step 1 – Brush and clean the potatoes and carrots. Bring a pan with water to a boil, add 1 tsp salt, then add the potatoes and let …
From medmunch.com
See details


POTATO SALAD WITH MUSTARD VINAIGRETTE RECIPE RECIPES
Web Steps: 1. Place potatoes in a large saucepan; fill with cold water to cover by 2 or 3 inches. Bring to boil over moderately high heat. Reduce heat to low, cover pan, and simmer for …
From stevehacks.com
See details


SWEET POTATO SALAD WITH MUSTARD VINAIGRETTE RECIPE - FOOD.COM
Web Peel potatoes and dice in 1-inch cubes. Steam over boiling water for 10 minutes. Meanwhile, whisk mustard, vinegar and salt in large bowl. Add oil in thin stream while whisking to …
From food.com
See details


MUSTARD VINAIGRETTE POTATO SALAD (MAYO-FREE) - LITTLE SUGAR SNAPS
Web 2019-06-05 Remove the outer skin from the spring onion, chop off the root (discard) and slice thinly. When the potatoes are cool mix the olive oil, mustard, mustard seeds, …
From littlesugarsnaps.com
See details


ROASTED SWEET POTATO KALE SALAD WITH MUSTARD DILL VINAIGRETTE
Web 2014-12-01 Directions. Step 1. Preheat oven to 400ºF. Step 2. Chop the sweet potatoes into approximately 2 cm cubes. Step 3. Toss the sweet potatoes in olive oil, sea salt, and …
From foodnetwork.ca
See details


POTATO SALAD WITH MUSTARD VINAIGRETTE RECIPE | PAGE 2 | EPICURIOUS
Web 2004-08-20 To revisit this recipe, visit My Account, then View saved recipes.. Close Alert
From epicurious.com
See details


POTATO SALAD WITH HONEY MUSTARD VINAIGRETTE | CHEW OUT LOUD
Web In a large heavy pot, bring salted water to a boil. Boil potatoes until fork-tender, approx. 10-20 min. depending on the size of your potatoes. Drain and immerse in cold water to stop …
From chewoutloud.com
See details


POTATO SALAD WITH MUSTARD VINAIGRETTE FOOD - HOMEANDRECIPE.COM
Web Steps: Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
From homeandrecipe.com
See details


FINGERLING POTATO SALAD WITH MUSTARD VINAIGRETTE
Web Combine first 5 ingredients in a large bowl. Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium-low; cook 20 minutes or …
From cookinglight.com
See details


POTATO SALAD WITH MUSTARD VINAIGRETTE RECIPE | EPICURIOUS
Web 2011-12-14 Potato salad is an American classic, but this is a lot more flavorful than the mayonnaise-based version. It’s great served warm, but the important thing to remember …
From epicurious.com
See details


TOP 40 HERB VINAIGRETTE POTATO SALAD RECIPES
Web Ingredient: 3 pounds small red potatoes, quartered; 1 pound fresh asparagus, trimmed and cut into 2-inch pieces; 2 cups sliced radishes; 6 green onions, sliced
From istimewa.dixiesewing.com
See details


TOP 49 POTATO SALAD WITH DIJON VINAIGRETTE RECIPES
Web Ingredient: 3 pounds red new potatoes; 1/4 cup red wine vinegar; 3 tablespoons whole grain Dijon mustard; 1/2 cup olive oil; 6 scallions, chopped; 1/2 cup chopped parsley
From schoenfeld.vhfdental.com
See details


POTATO SALAD WITH MUSTARD VINAIGRETTE FOOD & RECIPES
Web Taste and adjust the seasoning, adding black pepper. Serve as is or refrigerate for an hour or so to chill the salad. (At this point, you may refrigerate the salad, covered, for up to a …
From yohcook.com
See details


ROASTED POTATO SALAD WITH MUSTARD VINAIGRETTE - TASTY KITCHEN
Web Bake for 30-35 minutes or until the potatoes are browned and fork tender. Remove from the oven and set them aside to cool for 15 minutes. In a small bowl combine the Djion and …
From tastykitchen.com
See details


WARM DUCK FAT ROASTED POTATO SALAD WITH IPA MUSTARD …
Web 2013-06-18 In a blender or small food processor, add the shallots, garlic, mustard, honey, IPA, smoked paprika, pepper and ½ tsp salt, process until well combined, about 2 …
From domesticfits.com
See details


EVER POPULAR POTATO SALAD | LEANNE BROWN
Web Cover the potatoes with water in a large pot with a lid. Bring the water to a boil over medium-high heat, then turn the heat down to medium and set the lid askew so that steam can …
From leannebrown.com
See details


POTATO SALAD WITH MUSTARD VINAIGRETTE - EAT THIS MUCH
Web Combine oil, vinegar, mustard, and honey. Whisk together until a creamy emulsion forms; within 30 seconds. Taste and add vinegar a teaspoon or two at a time until the balance …
From eatthismuch.com
See details


Related Search