MUSTARD POTATO SALAD RECIPES RECIPES
MUSTARD POTATO SALAD RECIPE: HOW TO MAKE IT
This dish is so fast to put together and it will disappear that fast also. It works well at any potluck.—American Egg Board, Linda Braun, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
POTATO SALAD RECIPES - BBC GOOD FOOD
A versatile side dish to see you through from Christmas buffets to summer picnics. Make a classic creamy potato salad or try our Tex-Mex-inspired, Mediterranean-style and healthier versions.
Provided by Good Food team
Number Of Ingredients 1
More about "mustard potato salad recipes recipes"
NAN'S CLASSIC MUSTARD POTATO SALAD RECIPE - FOOD.COM
I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 112.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 112.8 per serving
- If you like color you can sprinkle some sweet paprika over the top.
See details
MUSTARD POTATO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This dish is so fast to put together and it will disappear that fast also. It works well at any potluck.—American Egg Board, Linda Braun, Park Ridge, Illinois
From tasteofhome.com
Reviews 4.7
Total Time 20 minutes
Category Lunch
Calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 20 minutes
Category Lunch
Calories per serving
- In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.
See details
POTATO SALAD RECIPES - BBC GOOD FOOD
A versatile side dish to see you through from Christmas buffets to summer picnics. Make a classic creamy potato salad or try our Tex-Mex-inspired, Mediterranean-style and healthier versions.
From bbcgoodfood.com
From bbcgoodfood.com
See details
NAN'S CLASSIC MUSTARD POTATO SALAD RECIPE - FOOD.COM
I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 112.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 112.8 per serving
- If you like color you can sprinkle some sweet paprika over the top.
See details
EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES
Get creative with the classic potato salad – this one has a lovely fresh tang
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet
Calories 170 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet
Calories 170 calories per serving
- Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
- Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
- Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.
See details
NAN'S CLASSIC MUSTARD POTATO SALAD RECIPE - FOOD.COM
I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 112.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 112.8 per serving
- If you like color you can sprinkle some sweet paprika over the top.
See details
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