Best 3 Red Potato Salad Dijon Recipes

Craving a delectable and refreshing side dish that complements any main course? Look no further than this Red Potato Salad with Dijon Mustard Dressing, a culinary masterpiece that tantalizes taste buds with its vibrant colors, delightful textures, and burst of flavors. This salad is not just a mere accompaniment; it's a symphony of flavors that will steal the spotlight at your next gathering. With its tender red potatoes, crisp celery, and red onion, each bite offers a delightful crunch. The creamy Dijon mustard dressing, infused with herbs and a hint of tang, elevates the salad to a whole new level, creating a harmonious balance of flavors. This recipe is not only a feast for the senses but also incredibly versatile. You'll discover variations to suit your preferences, including a Vegan Red Potato Salad, a tangy Mustard Potato Salad, and a classic Southern Potato Salad. Each variation promises a unique culinary experience, catering to different dietary needs and taste preferences. Prepare to embark on a culinary journey where flavors dance on your palate with this exquisite Red Potato Salad and its delightful variations.

Check out the recipes below so you can choose the best recipe for yourself!

RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE

Red Potato and Green Bean Salad with Dijon Vinaigrette image

Categories Salad Potato Side Fourth of July Picnic Green Bean Fortified Wine Summer Shallot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley

Steps:

Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

RED POTATO SALAD WITH DIJON DRESSING

Red Potato Salad with Dijon Dressing image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound red potatoes, scrubbed, but not peeled
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon olive oil
1 1/2 teaspoons cider vinegar
2 scallions, green and white parts, sliced
1 rib celery, diced
2 tablespoons chopped fresh dill
Salt and pepper

Steps:

Dice the red potatoes into 1/2-inch cubes and place in a pot of cold water. Bring the potatoes to a simmer over high heat and cook until tender, about 10 minutes. Once the potatoes are tender, when pierced with a knife, drain and transfer to a large bowl.
To the bowl with the potatoes add the honey, mustards, oil and vinegar. Add the scallions, celery and dill, then toss everything with the honey mustard dressing. Season with salt and pepper and serve.

RED POTATO SALAD DIJON

Red Potato Salad Dijon image

My mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. -Patricia Swart, Galloway, New Jersey

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

Ingredients

3-1/2 pounds red potatoes (about 12 medium), cubed
1/4 cup Dijon-mayonnaise blend
3 tablespoons seasoned rice vinegar
3 tablespoons olive oil
4 teaspoons minced fresh tarragon
1-1/2 teaspoons salt
3/4 teaspoon pepper
6 green onions, thinly sliced

Steps:

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, mix mayonnaise blend, vinegar, oil, tarragon, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in green onions. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 139 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

For the best flavor, use fresh, small red potatoes. They hold their shape well and have a creamy texture.
If you don't have Dijon mustard, you can substitute another type of mustard, such as yellow or brown mustard.
To make the salad ahead of time, cook the potatoes and hard-boiled eggs the day before. Then, assemble the salad just before serving.
Garnish the salad with fresh parsley or chives for a pop of color.

Conclusion:

This red potato salad with Dijon dressing is a classic side dish that is perfect for any occasion. It is easy to make, flavorful, and can be served warm or cold. With its creamy texture and tangy dressing, this salad is sure to be a hit with everyone who tries it.