Best Patriotic Potatoes With Mustard Sauce Recipes

PATRIOTIC POTATO SALAD

Steps:

• Boil potatoes until tender; drain, and cool.
• Combine eggs, potatoes, carrot, and green onions in a large bowl.
• Add dill, parsley, caraway, salt, and pepper; gently toss to combine.
• Mix sour cream and mayonnaise and gently fold into the potato mixture.
• Refrigerate salad at least four hours before serving to allow flavors to blend.

MOM'S MUSTARD STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
• Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

MUSTARD-ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
• Serve hot sprinkled with chopped parsley and a little extra salt.

UNITED TATES OF AMERICA

Steps:

• Position a rack in the upper third of the oven and put a baking sheet on the rack. Preheat the oven to 450 degrees F for at least 10 minutes. Halve the potatoes lengthwise and toss them with the olive oil in a large bowl. Carefully remove the baking sheet from the oven. Using tongs, arrange the potatoes cut-side down on the hot baking sheet. Sprinkle with the thyme, celery leaves, bell pepper strips, half of the lemon juice and 2 teaspoons salt. Roast until the potatoes are tender and golden, 25 to 35 minutes.
• Meanwhile, combine the sliced celery and scallions in a small bowl. Whisk the mayonnaise, hot sauce and the remaining lemon juice in another small bowl.
• Use a spatula to carefully transfer the potatoes to a cutting board. Cut each potato into 2 or 3 pieces. Arrange the potatoes by color on a platter and top with the red peppers and the celery-scallion mixture. Serve with the spicy mayonnaise.

PATRIOTIC POTATO SALAD

Steps:

• Put 1 pound each chopped blue potatoes and white potatoes and 1/2 pound chopped red potatoes in a large pot. Cover with cold water; add 2 tablespoons white wine vinegargarlic and a pinch of salt. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Drain and cool slightly (discard the garlic). Toss with 1 1/2 cups halved cherry tomatoes, 1/3 cup torn basil and 2 tablespoons each chopped scallions and parsley. Dress with 1/4 cup olive oil, 2 more tablespoons vinegar, and salt and pepper.

PATRIOTIC POTATOES WITH MUSTARD SAUCE

Steps:

• Preheat oven to 425°. Toss together first 8 ingredients. Transfer to a large cast-iron skillet or shallow roasting pan. Roast until tender, 30-35 minutes, stirring occasionally., Mix sauce ingredients. Serve with potatoes.