Best Whole Grain Honey Mustard Potato Salad 344cals Per Serve Recipes

WARM NEW POTATO SALAD WITH GRAINY MUSTARD

Warm New Potato Salad with Grainy Mustard image

New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.

Categories Herb Mustard Potato Side Quick & Easy Vegan Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt
3 tablespoons finely chopped shallots (about 2)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.

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.

WHOLE GRAIN HONEY MUSTARD POTATO SALAD, 344CALS PER SERVE

Whole Grain Honey Mustard Potato Salad, 344cals Per Serve image

Make and share this Whole Grain Honey Mustard Potato Salad, 344cals Per Serve recipe from Food.com.

Provided by Ailsa of New Zealand

Categories Potato

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 medium potatoes
1/2 teaspoon salt, for potatoes
1 red onion, finely chopped
2 -3 tablespoons mayonnaise
2 -3 tablespoons unsweetened plain yogurt
1 tablespoon whole grain honey mustard
2 tablespoons milk, enough to make the dressing how thick thin you want it

Steps:

Don't peel the potatoes. Just wash if needed. Then cut in to medium dice. Put in pan with enough water to cover. Add the amount of salt for your taste. Bring to the boil. Cook until tender, but not mushy. Cool a little.
While the potatoes are cooking mix all the other ingredients for the dressing together in a bowl or jug.
You may want to add more or less milk to the dressing, depending how thick or thin you want to coat the potatoes.

Nutrition Facts : Calories 344.4, Fat 6.3, SaturatedFat 1.5, Cholesterol 8, Sodium 721.8, Carbohydrate 65.9, Fiber 8, Sugar 6.5, Protein 8.2