Mustard Vinaigrette Roasted Potato Salad Recipes

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.

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.

Steps:

• Preheat grill. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill on both sides until golden brown and cooked through, about 10 minutes. Remove the mushrooms and slice thinly. Place the potatoes in a large bowl and add the mushrooms, onions and red pepper. Whisk together the vinegar, mustard and garlic in a medium bowl until combined. Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper. Pour the vinaigrette over the potato mixture and mix gently to combine. Add the thyme and parsley and season with salt and pepper to taste. Serve at room temperature.

Steps:

• To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
• To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
• To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
• Add in potaotes and cook, covered, about 20 minutes or until tender.
• Cool under running water and drain.
• Cut into bite-sized pieces.
• Add potatoes, green onions, and parsley in a bowl.
• Add in the vinaigrette; toss lightly.
• Cover and refrigerate 6-8 hours.
• Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.