Best 4 Warm Mustard Potato Salad Recipes
**Warm Mustard Potato Salad: A Delightful Fusion of Simple Ingredients**
Warm mustard potato salad is a delectable dish that combines the humble potato with a tangy mustard dressing, creating a symphony of flavors that dance on the palate. This comforting and versatile salad showcases the best of both worlds, with tender potatoes providing a hearty base and the piquant mustard dressing adding a touch of sharpness. Whether served as a main course or a delightful side dish, this salad is sure to impress with its simplicity and bold flavors. Our collection of recipes offers variations on this classic, allowing you to tailor it to your preferences. From a traditional German-style salad to a zesty Dijon mustard version, each recipe promises a unique culinary experience.
WARM MUSTARD POTATO SALAD
This tangy mixture is wonderful and so different from traditional potato salads. The Dijon mustard and dill spark the flavor. It's a comforting and tasty side dish that's really simple to assemble.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly. , Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm.
Nutrition Facts : Calories 238 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
WARM POTATO SALAD WITH BEER AND MUSTARD DRESSING
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Posting for ZWT6 German/Benelux region. Known as Kartoffelsalat, this side dish is popular throughout Germany. Use pale lager when preparing the salad, as a darker beer will discolor the potatoes. Recipe is from myrecipes.com.
Provided by Papa D 1946-2012
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.
- To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes).
- Place mixture in a food processor. Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth.
- Pour dressing over potato mixture; toss gently.
- Serve immediately.
BACON AND SWEET POTATO SALAD WITH WARM HONEY MUSTARD DRESSING
Tasty sweet potato salad served on baby spinach leaves. Salad features green beans, Canadian bacon, red onion, and a honey Dijon dressing. I found this recipe @ http://www.sweetpotatorecipes.net I'm posting it here for safe keeping.
Provided by SassiFras
Categories Yam/Sweet Potato
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Line a serving plate with baby spinach leaves.
- Add water and salt to skillet. Bring to a boil.
- Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
- Drain potatoes and green beans in colander.
- Wipe skillet and add vegetable oil. Heat over medium heat.
- Add Canadian bacon and onion to hot oil and sauté 5 minutes or until bacon is lightly browned and onions are tender.
- Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
- Add honey Dijon dressing to skillet and heat through.
- Spoon over sweet potato salad.
Nutrition Facts : Calories 125.4, Fat 3.4, SaturatedFat 0.9, Cholesterol 15.3, Sodium 498.5, Carbohydrate 16, Fiber 3.2, Sugar 3.4, Protein 8.4
WARM MUSTARD POTATO SALAD
This is a truly great potato salad recipe. Everyone comments about how good it is whenever I make it. I found it in Taste of Home magazine and it is credited to Tiffany Mitchell.
Provided by Chris from Kansas
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes in a saucepan and cover with water.
- Cover and bring to a boil; cook until tender, about 25 minutes.
- Drain thoroughly and cool slightly.
- Meanwhile, combine the remaining ingredients.
- Cut potatoes into chunks; place in a bowl.
- Add the mustard mixture and toss to coat.
- Serve warm.
Tips:
- Choose the right potatoes. Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape better than starchy potatoes, such as Russet potatoes.
- Boil the potatoes until they are tender but still firm. You don't want them to be mushy.
- Make the dressing while the potatoes are boiling. This will give the flavors time to meld.
- Use a good quality mustard. A grainy mustard will add a lot of flavor to the dressing.
- Add the dressing to the potatoes while they are still warm. This will help the dressing to soak into the potatoes.
- Garnish the salad with fresh herbs, such as parsley, dill, or chives. This will add a pop of color and flavor.
Conclusion:
Warm mustard potato salad is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it can be served as a side dish or a main course. With its tangy dressing and tender potatoes, this salad is sure to be a hit with everyone who tries it.So next time you're looking for a new potato salad recipe, give this one a try. You won't be disappointed!
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