Best On A Shoestring Shoestring Potatoes With Honey Mustard Dressing Recipes

HONEY-MUSTARD ROASTED POTATOES

Honey-Mustard Roasted Potatoes image

Oven-roasted baby red potatoes in a zesty honey mustard sauce that is sweet and tangy with a slight kick to it.

Provided by jerecar

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

cooking spray
3 tablespoons olive oil
3 tablespoons mustard
2 tablespoons honey
2 green onions, minced
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 pounds baby red potatoes, scrubbed and quartered

Steps:

Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 30.7 g, Fat 7.3 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 291.6 mg, Sugar 7.5 g

HONEY-MUSTARD POTATO SALAD

Honey-Mustard Potato Salad image

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

Ingredients

5 pounds red potatoes
2 cups chopped celery
1 cup chopped sweet red pepper
4 large hard-boiled large eggs, chopped
2 green onions, chopped
1/2 cup mayonnaise
1/2 cup honey mustard
1/2 cup prepared mustard
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper

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.

SHOESTRING FRIES WITH TRUFFLE AIOLI

Shoestring Fries with Truffle Aioli image

Provided by Kelsey Nixon

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Vegetable oil, for frying
2 large russet potatoes (about 1 1/2 pounds), cleaned
1/2 cup mayonnaise
1/2 cup creme fraiche or sour cream
1 tablespoon white truffle oil
1 large clove garlic, grated
Zest of 1 lemon
Kosher salt and freshly ground pepper
1/2 cup chopped fresh parsley
1/4 cup finely chopped fresh rosemary
1 tablespoon white truffle oil, for drizzling

Steps:

Heat 2 to 3 inches of oil in a heavy-bottomed pot to 350 degrees F.
Carefully cut the potatoes into shoestrings (or matchsticks) using a mandolin fitted with the narrowest julienne blade (about 1/8-inch wide). Rinse the cut potatoes thoroughly in a bowl of cold water to remove the surface starch. Keep the potatoes in water until you're ready to fry.
For the aioli: Whisk together the mayonnaise, sour cream, truffle oil, garlic, lemon zest and salt and pepper to taste in a bowl. Refrigerate or set aside until ready to use.
Transfer the potatoes to a paper-towel-lined baking sheet and pat them dry, as dry as you can get them. I like to use a kitchen towel for this too; whatever gets them the driest.
Fry the shoestrings in batches until the potatoes are crisp and turn a nice golden brown, 2 to 3 minutes per batch. As each batch of fries comes out, transfer to a large mixing bowl and toss with some of the chopped herbs, a drizzle of the truffle oil and salt to taste. Transfer to a paper-towel-lined baking sheet. Serve with the truffle aioli.