Best Potato Salad With Mustard Vinaigrette Recipes

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FRENCH POTATO SALAD



French Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Steps:

  • Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  • Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

FRENCH POTATO SALAD WITH MUSTARD VINAIGRETTE



French Potato Salad With Mustard Vinaigrette image

Make and share this French Potato Salad With Mustard Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 cups water
1/4 teaspoon salt
6 red potatoes, unpeeled, scubbed, and halved (about 2 lb.)
6 green onions, sliced (include some of the green part)
1/4 cup chopped fresh parsley
1/3 cup oil
3 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 -2 garlic clove, minced
1 tablespoon Dijon mustard
1/4 teaspoon dried tarragon
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup mayonnaise
1/4 cup plain nonfat yogurt
1 tablespoon Dijonnaise mustard
1 teaspoon fresh lemon juice
1/2 teaspoon dried basil

Steps:

  • To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
  • To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
  • To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
  • Add in potaotes and cook, covered, about 20 minutes or until tender.
  • Cool under running water and drain.
  • Cut into bite-sized pieces.
  • Add potatoes, green onions, and parsley in a bowl.
  • Add in the vinaigrette; toss lightly.
  • Cover and refrigerate 6-8 hours.
  • Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.

Nutrition Facts : Calories 470, Fat 23.7, SaturatedFat 3.2, Cholesterol 4.1, Sodium 476.4, Carbohydrate 58.3, Fiber 6.4, Sugar 6, Protein 7.8

POTATO SALAD WITH DIJON VINAIGRETTE



Potato Salad With Dijon Vinaigrette 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

Categories     casseroles, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

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, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams

POTATO SALAD WITH MUSTARD VINAIGRETTE



Potato Salad with Mustard Vinaigrette image

Categories     Mustard     Potato     Side     Fourth of July     Picnic     Super Bowl     Quick & Easy     Vinegar     Summer     Party     Shallot     Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

4 lb fingerling or small boiling potatoes
2 teaspoons sugar
4 tablespoons white-wine vinegar
1/3 cup finely chopped shallot
2 tablespoons coarse-grained Dijon mustard (not whole-grain)
2 tablespoons vegetable oil

Steps:

  • Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
  • While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
  • When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
  • Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.

NEW POTATO SALAD IN MUSTARD VINAIGRETTE



New Potato Salad in Mustard Vinaigrette image

A lighter potato salad packed with flavor. Buy the tiniest potatoes you can find. From Robin Leach's Healthy Lifestyles Cookbook.

Provided by DonnaColorado Johns

Categories     Potato

Time 40m

Yield 1 bowl, 4-6 serving(s)

Number Of Ingredients 7

2 lbs tiny new potatoes, washed
1/4 cup red wine vinegar, high quality
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
3 tablespoons fresh chives, snipped
1 tablespoon flat leaf parsley, chopped
1 teaspoon salt

Steps:

  • 1. Place potatoes in a large saucepan; fill with cold water to cover by 2 or 3 inches. Bring to boil over moderately high heat. Reduce heat to low, cover pan, and simmer for 15 to 20 minutes until fork-tender.
  • 2. Drain potatoes and set aside until cool enough to handle.
  • 3. Combine the remaining ingredients in a jar. Cover and shake well. Taste and correct the seasonings.
  • 4. If desired, peel potatoes. (I don't) Quarter each potato and place in bowl. Shake vinaigrette again and pour over the warm potatoes. Gently fold together until potatoes are covered with vinaigrette. Serve warm or cover and chill, tossing occasionally.

WARM MUSTARD POTATO SALAD



Warm Mustard Potato Salad image

This tangy mixture is wonderful and so different from traditional potato salads. The Dijon mustard and dill spark the flavor. It's a comforting and tasty side dish that's really simple to assemble.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 10

2 pounds small red potatoes
1 cup mayonnaise
1/4 cup Dijon mustard
1/2 to 3/4 cup chopped red onion
2 green onions with tops, sliced
2 garlic cloves, minced
3 tablespoons snipped fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon lime juice

Steps:

  • Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly. , Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm.

Nutrition Facts : Calories 238 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 396mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

LEMON-MUSTARD POTATO SALAD



Lemon-Mustard Potato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest of 1 large lemon
1 1/2 pounds baby red skinned potatoes, halved
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 yellow or red bell pepper, cored, seeded and cut into thin strips
4 cups arugula (about 4 ounces)
1/4 cup (2 ounces) crumbled gorgonzola cheese, optional
1/4 cup chopped walnuts, toasted, optional

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper. Set aside.
  • For the dressing: In a large bowl, whisk together the olive oil, lemon juice, mustard, thyme, salt, pepper and lemon zest until smooth. Remove 3 tablespoons of the dressing and reserve.
  • For the salad: Add the potatoes to the bowl and toss until coated with dressing. Arrange the potatoes in an even layer on the prepared baking sheet. Season with salt and pepper. Roast until golden and tender, about 40 minutes.
  • In a large bowl, toss together the reserved 3 tablespoons dressing, bell peppers and arugula. Arrange on a platter. Place the roasted potatoes on top and sprinkle with the gorgonzola cheese and chopped walnuts if using.

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