Best 4 Potato Salad With Grainy Mustard Recipes
Indulge in a symphony of flavors with our tantalizing potato salad recipe, a delightful blend of classic ingredients and a touch of grainy mustard that elevates this dish to a whole new level. This versatile salad can be enjoyed as a refreshing side dish, a hearty main course, or a delicious addition to your next barbecue or picnic. With its creamy dressing, tender potatoes, and a symphony of herbs and spices, this potato salad promises to be a crowd-pleaser at any gathering.
Our collection of recipes offers a variety of options to suit your taste preferences. From the classic potato salad with its creamy mayonnaise-based dressing to the tangy vinegar-based dressing, there's a recipe here to satisfy every palate. For a lighter option, try our Greek-inspired potato salad with its zesty lemon-herb dressing, or venture into new culinary territory with our curried potato salad, bursting with aromatic spices and a hint of heat.
Whether you prefer a traditional approach or a more adventurous twist, our potato salad recipes are guaranteed to impress. So gather your ingredients, fire up the stove, and embark on a culinary journey that will leave your taste buds dancing with joy.
WARM NEW POTATO SALAD WITH GRAINY MUSTARD
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
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-ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
- Serve hot sprinkled with chopped parsley and a little extra salt.
POTATO SALAD WITH GRAINY MUSTARD
Make and share this Potato Salad With Grainy Mustard recipe from Food.com.
Provided by dicentra
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a pot and add water to cover. Bring to a boil. Cook for about 40 minutes or until fork-tender.
- Drain and let cool enough to handle. Peel and cut in small cubes.
- In a large bowl, combine potatoes, red onion, herbs, capers, mustard, salt and pepper. Add olive oil and vinegar.
- Cover and refrigerate 2 hours before serving.
Nutrition Facts : Calories 297.4, Fat 14.4, SaturatedFat 2, Sodium 647.6, Carbohydrate 39.9, Fiber 4.8, Sugar 3.4, Protein 4.7
MUSTARD POTATO SALAD
This superhealthy salad is the perfect summer side dish
Provided by Emma Lewis
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days.
Nutrition Facts : Calories 172 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, like Russet potatoes, and are less likely to fall apart when boiled.
- Boil the potatoes until they are just tender: Overcooked potatoes will become mushy and fall apart.
- Cool the potatoes completely before assembling the salad: This will help to prevent the salad from becoming watery.
- Use a light hand when dressing the salad: Too much dressing will make the salad soggy.
- Taste the salad before serving and adjust the seasonings as needed: You may want to add more salt, pepper, or mustard to taste.
Conclusion:
Potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With just a few simple ingredients, you can create a delicious and refreshing salad that is perfect for any occasion. Whether you are having a backyard barbecue, a potluck, or just a weeknight dinner, this potato salad recipe is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #potatoes #vegetables
You'll also love
