RED SKIN POTATO SALAD WITH DIJON MUSTARD RECIPES

Name: Red Potato Salad Dijon
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings (3/4 cup each).
Ingredients: 3-1/2 pounds red potatoes (about 12 medium), cubed; 1/4 cup Dijon-mayonnaise blend; 3 tablespoons seasoned rice vinegar; 3 tablespoons olive oil; 4 teaspoons minced fresh tarragon; 1-1/2 teaspoons salt; 3/4 teaspoon pepper; 6 green onions, thinly sliced

RED POTATO SALAD DIJON RECIPE: HOW TO MAKE IT

Red Potato Salad Dijon Recipe: How to Make It image

My mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. —Patricia Swart, Galloway, New Jersey

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

Ingredients

3-1/2 pounds red potatoes (about 12 medium), cubed
1/4 cup Dijon-mayonnaise blend
3 tablespoons seasoned rice vinegar
3 tablespoons olive oil
4 teaspoons minced fresh tarragon
1-1/2 teaspoons salt
3/4 teaspoon pepper
6 green onions, thinly sliced

Steps:

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, mix mayonnaise blend, vinegar, oil, tarragon, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in green onions. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 139 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 557mg sodium, CarbohydrateContent 24g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 starch

POTATO SALAD WITH DIJON VINAIGRETTE RECIPE - NYT COOKING

Potato Salad With Dijon Vinaigrette Recipe - NYT Cooking image

There’s nothing complicated about this potato salad — it’s really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs — and that’s the beauty of it. It’s served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Provided by William Norwich

Total Time 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper

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.

Nutrition Facts : @context http//schema.org, Calories 209, UnsaturatedFatContent 9 grams, CarbohydrateContent 25 grams, FatContent 11 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 396 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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