Best 4 Potato Salad With 7 Minute Eggs And Mustard Vinaigrette Recipes
Indulge in the symphony of flavors in this delectable potato salad recipe, a harmonious blend of tender potatoes, creamy hard-boiled eggs, and a tangy mustard vinaigrette dressing. The secret to this dish lies in the unique twist of using 7-minute eggs, bestowing the salad with a velvety yolk that bursts with richness in every bite. Accompanying the classic potato salad are two other equally enticing recipes: a refreshing cucumber salad with a hint of dill and a vibrant beet salad with a zesty horseradish dressing. All three dishes come together to create a symphony of flavors that will tantalize your taste buds and leave you craving more.
**Potato Salad with 7-Minute Eggs and Mustard Vinaigrette**
This elevated take on the classic potato salad features a medley of perfectly cooked potatoes, creamy hard-boiled eggs with a runny yolk, and a tangy mustard vinaigrette dressing that ties all the elements together. The result is a harmonious balance of flavors and textures that will leave you wanting seconds.
**Cucumber Salad with Dill**
Cool and refreshing, this cucumber salad is the perfect accompaniment to the hearty potato salad. Thinly sliced cucumbers are tossed in a simple dressing of vinegar, sugar, and fresh dill, resulting in a light and flavorful salad that will cleanse your palate and leave you feeling refreshed.
**Beet Salad with Horseradish Dressing**
Vibrant and earthy, this beet salad adds a pop of color and a zesty kick to the meal. Tender beets are roasted and tossed in a tangy horseradish dressing, creating a salad that is both flavorful and visually appealing. The horseradish adds a spicy touch that perfectly complements the sweetness of the beets.
These three recipes, when combined, create a delightful spread that is perfect for potlucks, picnics, or any summer gathering. With its combination of classic and unique flavors, this trio of salads is sure to impress your guests and leave them craving more.
POTATO SALAD WITH 7-MINUTE EGGS AND MUSTARD VINAIGRETTE
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
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
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
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
POTATO SALAD WITH MUSTARD VINAIGRETTE
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
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.
NEW POTATO SALAD IN MUSTARD VINAIGRETTE
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
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.
Tips:
- To ensure the egg yolks remain centered, place the eggs in a single layer in a saucepan with enough water to cover them by at least 1 inch. Bring the water to a boil over medium-high heat, then cover the saucepan and remove it from heat for exactly 7 minutes. This will result in perfectly cooked eggs with soft, creamy yolks.
- For a more flavorful and aromatic vinaigrette, use a combination of Dijon and whole-grain mustard. Dijon mustard adds a sharp, tangy flavor, while whole-grain mustard provides a more robust and nutty taste. You can adjust the ratio of the two mustards to suit your personal preference.
- To create a creamy and smooth potato salad, use a mayonnaise-based dressing. For a lighter and tangier dressing, use a vinaigrette-based dressing. You can also experiment with other types of dressings, such as a sour cream-based dressing or a yogurt-based dressing.
- Add some chopped fresh herbs, such as chives, parsley, or dill, to the potato salad for an extra layer of flavor and freshness. You can also add other ingredients, such as crumbled bacon, diced celery, or chopped red onion, to create a more hearty and flavorful salad.
- Serve the potato salad chilled for the best flavor and texture. You can store the potato salad in the refrigerator for up to 3 days, but it is best enjoyed within 24 hours of making it.
Conclusion:
Potato salad with 7-minute eggs and mustard vinaigrette is a classic dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With its creamy texture, tangy dressing, and perfectly cooked eggs, this potato salad is sure to be a hit with family and friends alike.
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