Mustard Potato Salad Recipes

Mustard Potato Salad (Healthy & FlavorPacked) The …

WebJul 10, 2020 · Combine the olive oil, mustard, white wine vinegar and spices in a small bowl (or a measuring cup, which makes it easy to …

Rating: 4.9/5(117)
1. Wash and scrub the potatoes and dry them well. Slice potatoes thinly using a mandoline slicer. I used this slicer (affiliate link).
2. Place potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt. Turn the heat down and allow the potatoes to simmer for about 6 minutes or so until they're tender (you should be able to poke the potatoes with a fork).
3. Add vinaigrette ingredients to a small bowl and whisk until well-combined.
4. When the potatoes are ready, remove from heat and drain well. Place them in a large mixing bowl and immediately dress them with the Dijon mustard dressing. Gently toss to coat.

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Healthy Potato Salad (Classic Taste) iFoodReal.com

WebJun 14, 2023 · Combine ingredients: In a large bowl, add cooled and chopped potatoes and hard boiled eggs. Then add pickles, red onion, …

1. To cook potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 7 minutes. Remove eggs with a slotted spoon into a bowl with cold water. Keep cooking potatoes more depending on size: baby - extra 10 mins, medium - 20 mins, large - 25 mins. Or until fork tender.
2. To cook potatoes in Instant Pot: To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with Quick Release: baby potatoes - 10 mins, medium 12 mins, large - 15 mins. Then you will have to make Instant Pot eggs separately or boil them on the stove for 7 minutes.
3. Drain potatoes and let cool for 20 minutes uncovered.
4. In the meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper.

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Healthy Potato Salad (No Eggs) The Picky Eater

WebDec 3, 2023 · Mix And Chill: Gently fold ¾ of the dressing in with the potato mixture. Cover the salad and refrigerate for 2 hours to chill completely. …

1. Put potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into themgoes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let cool.
2. Meanwhile, stir together the mayonnaise, sour cream, yogurt, mustard, pickles and juice, red onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Add the potatoes to the bowl, and toss to coat with the dressing.
3. Season to taste with salt and pepper. Drizzle with a little olive oil and garnish with reserved scallions and capers. Can be served warm or cool. If serving cool, transfer to a large bowl covered with plastic wrap and cool in the fridge for at least 3 hours before serving.

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