Potato And Mustard Greens Salad Recipes
MUSTARD POTATO SALAD RECIPE
Steps:
- Prepare hard-boiled eggs using the desired method, peel, and set aside to cool.
- Wash potatoes and quarter.
- Bring a pot of water to a boil with a little bit of salt. Boil potatoes until very tender.
- Combine mayo, mustard, diced dill pickles, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Mash potatoes with five of the hard-boiled eggs. Mix in dressing.
- Refrigerate and serve cold. Top with a sliced hard-boiled egg.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
WARM GREEN BEAN & POTATO SALAD
The combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.- Preci D'Silva, Dubai
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.
Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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
MOM'S MUSTARD STYLE POTATO SALAD
This is a traditional potato salad that is made from scratch.
Provided by DAC92
Categories Salad Potato Salad Recipes No Mayo
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
- Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 52.5 g, Cholesterol 71.5 mg, Fat 3.6 g, Fiber 6.9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 116.9 mg, Sugar 4.8 g
MUSTARD-GREEN ONION POTATO SALAD
Steps:
- Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined.
TOMATO, POTATO, AND MUSTARD GREEN SALAD
Categories Salad Blender Potato Tomato Side Low/No Sugar Healthy Chive Mustard Greens Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Make the dressing:
- In a blender blend together the shallot, the mustard, the vinegar, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. The dressing may be made 2 days in advance and kept chilled in a tightly sealed jar.
- In a large saucepan combine the potatoes with enough water to cover them by 1 inch and simmer them for 20 minutes, or until they are tender. Drain the potatoes, peel them, and let them cool. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Slice the potatoes 1/4 inch thick and arrange them decoratively on a platter with the tomatoes, cut into wedges, and the mustard greens. Pour the dressing over the salad and sprinkle the salad with the chives.
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- Preheat oven to 375° Add chopped potatoes to a baking sheet, toss with olive oil, salt and pepper. Spread potatoes in a single layer and roast in the oven for 40 minutes or until soft and golden brown.
- While the potatoes are roasting, chop your veggies and prepare dressing by placing all ingredients into a blender. Blend until smooth, set aside.
- Place mustard greens in a large salad bowl, top with slightly cooled roasted potatoes, tomatoes, onions and pour 1/2 cup dressing over salad. Toss to combine. Taste and season with extra salt and pepper if needed.
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