Best Honey Mustard Red Potato Salad Recipes
RED POTATO AND EGG SALAD
This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. -Margaret Blomquist, Newfield, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 17 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 276 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
POTATO SALAD WITH MUSTARD AND HONEY
Make and share this Potato Salad with Mustard and Honey recipe from Food.com.
Provided by Sueie
Categories Potato
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut any larger potatoes in half, then cook until tender.
- Drain and cool.
- Put the baking on a baking tray and grill until crisp.
- Cool and break up into pieces.
- Thinly slice the spring onions on the diagonal.
- Mix together the potato, bacon and spring onions in a bowl.
- To make the mustard and honey dressing, put all ingredients into a screw top jar and shake until well mixed.
- Pour over the potato salad.
Nutrition Facts : Calories 474.5, Fat 28.5, SaturatedFat 6, Cholesterol 15.4, Sodium 207, Carbohydrate 49.2, Fiber 6.4, Sugar 11.8, Protein 7.1
HONEY MUSTARD POTATO SALAD
This delectable Honey Mustard Potato Salad combines roasted red potatoes, crisp bacon and a mouthwatering good honey mustard vinaigrette that is drizzled over the top. This potato salad is served warm so be ready to serve shortly after the potatoes come out of oven. Prepare to have your taste buds tantalized.
Provided by Beth Pierce
Categories Potatoes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees. Lay bacon on cookie sheet and bake for 7 minutes. Flip and bake for another 7 minutes or until crispy. Move bacon to paper towels.
- 2. Using same cookie sheet with bacon grease on it. Lay potatoes cut side down. Bake for 15 minutes. Flip and bake for another 15 minutes.
- 3. Combine vinegar, Dijon mustard, honey, garlic, salt and pepper. Whisk in olive oil slowly to combine. Coarsely chop bacon. Gently toss potatoes with bacon, dressing and parsley.
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
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