Warm Dijon Potato Salad Food

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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.

HONEY DIJON CHICKEN, WARM POTATO SALAD



Honey Dijon Chicken, Warm Potato Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

1/4 cup white balsamic vinegar
2 tablespoons bacon renderings, at room temperature
1 tablespoon Dijon mustard
1 cup 80/20 blended oil
Salt and pepper
1/2 gallon vegetable oil
1/2 cup honey mustard
1 cup milk
4 eggs, whipped
Four 6-ounce chicken breasts
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
1 cup Japanese breadcrumbs
1 tablespoon grapeseed oil
1/4 cup julienned red onion
1 cup haricot verts
1 cup red potatoes, poached or steamed, medium doneness
1/4 cup cooked and diced bacon
1/4 cup chicken stock
1 tablespoon minced fresh parsley
2 boiled eggs, diced

Steps:

  • For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard. Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season.
  • For the chicken: Preheat the oil in a large, heavy pot or deep-fryer to 350 degrees F. In a bowl, blend the honey mustard, milk and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs. Repeat the process with each breast. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels.
  • For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing.
  • In second saute pan over medium-high heat, warm the bacon for 2 minutes. Then add the chicken stock to deglaze the pan and create a pan sauce for the salad. Next, add the prepared dressing and warm for 1 minute. Pour the sauce in the cooked potato salad, stir to evenly coat and then add the parsley and egg to finish. Portion and serve.

WARM DIJON POTATO SALAD WITH GREEN BEANS



Warm Dijon Potato Salad with Green Beans image

Provided by Dave Lieberman

Categories     side-dish

Number Of Ingredients 8

3 pounds Yukon or baby white potatoes
1 pound green beans, trimmed
1/2 cup mayonnaise
2 tablespoons whole grain Dijon mustard
1 shallot minced
3 tablespoons red wine vinegar
30 grinds black pepper
1/3 cup packed finely chopped flat-leaf parsley

Steps:

  • Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
  • Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
  • In a mixing bowl combine the remaining ingredients and whisk until smooth.
  • Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.

WARM POTATO-TOMATO SALAD WITH DIJON VINAIGRETTE



Warm Potato-Tomato Salad with Dijon Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

1/2 cup finely minced red onion
3 tablespoons Dijon mustard
3 tablespoons red wine vinegar, divided
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 teaspoon finely minced fresh tarragon leaves
2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks
2 cups diced tomato, skin on, including seeds and juice

Steps:

  • For the vinaigrette:
  • In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
  • Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.
  • Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.

Nutrition Facts : Calories 296 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 344 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams

WARM DIJON POTATO SALAD



Warm Dijon Potato Salad image

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

Provided by Jolene Green

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

5 medium red potatoes, about 2 lbs
1/4 cup mayonnaise
1 tablespoon grated parmesan cheese
1 green onion, sliced
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil.
  • Reduce heat; cover and simmer for about 20 minutes or until tender.
  • In a large bowl, combine the remaining ingredients.
  • Drain potatoes and cut into cubes.
  • Add the mayonnaise mixture and toss gently to coat.
  • Serve immediately.

Nutrition Facts : Calories 128.6, Fat 2.8, SaturatedFat 0.5, Cholesterol 2.5, Sodium 222.5, Carbohydrate 23.2, Fiber 2.4, Sugar 1.9, Protein 2.9

WARM POTATO SALAD



Warm Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 7

1 pound new potatoes, scrubbed and cut into 1/4" slices
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
salt & pepper
1/2 cup olive oil
2 scallions, thinly sliced
3 tablespoons chopped fresh parsley

Steps:

  • In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.

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

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

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