HONEY-MUSTARD POTATO SALAD
Whenever there is a picnic or cookout, I am asked to bring my potato salad. It's tangy and a little different. -Alicia Quadrozzi, Escondido, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-boiled eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 207 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
WARM HONEY-MUSTARD POTATO SALAD
Ready-to-use potato wedges are the time-saving start to this warm vegetable salad, coated with a glistening, ultra-easy blend of mustard and sweet honey.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- In 2-quart microwavable casserole, place potatoes; cover. Microwave on High 3 to 5 minutes or until desired doneness. Cool slightly, about 5 minutes.
- Meanwhile, in small bowl, mix honey and mustard until well blended.
- Add remaining ingredients to potatoes in casserole. Pour honey mixture over salad; mix gently to coat.
Nutrition Facts : Calories 60, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 8 g, TransFat 0 g
HONEY MUSTARD RED POTATO SALAD
This summer cookout star is crunchy-delicious with a brilliant zesty dressing. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool., Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended., Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.
Nutrition Facts : Calories 138 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
HONEY DIJON POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain.
- Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad, adjust salt and pepper then serve.
SWEET MUSTARD POTATO SALAD
This healthy potato salad is deliciously spiced and sweet, the perfect barbecue side to feed a crowd
Provided by Cassie Best
Categories Side dish
Time 20m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through - a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
- Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you're ready to serve. Can be made 1 day ahead.
Nutrition Facts : Calories 403 calories, Fat 32 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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 HONEY MUSTARD POTATO SALAD
Make and share this Warm Honey Mustard Potato Salad recipe from Food.com.
Provided by dicentra
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the potatoes and cut them into 3/4-inch cubes, leaving the skin on.
- Steam or boil the potato pieces until they are just tender but still firm.
- While the potatoes are cooking, assemble the rest of the ingredients in a large bowl. As soon as the potatoes are done, drain them and transfer into the bowl. Toss just enough to blend everything, and serve immediately.
Nutrition Facts : Calories 212.1, Fat 0.8, SaturatedFat 0.2, Sodium 2974.7, Carbohydrate 47.5, Fiber 8.8, Sugar 6, Protein 5.8
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.
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