Best 10 Creamy Dijon Potato Salad With Basil Recipes

CREAMY DIJON POTATO SALAD WITH BASIL

Steps:

• Boil potatoes until tender and cool.
• Mix together mayo, ranch, basil and Dijon and blend.
• Pan fry panchetta let drain.
• When potatoes are cool mix in sauce then gently fold in veges and cheese.
• Garnish with panchetta and a couple basil leaves.
• Let sit in fridge for 1 hour.
• ENJOY.

CREAMY DIJON-DILL POTATO SALAD

Steps:

• Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
• Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
• When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

HONEY-DIJON POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Cube the potatoes and place in a large bowl. Sprinkle with vinegar. Add the green pepper, onion, pickles, seasoning blend and pepper., In a small bowl, combine the mayonnaise, salad dressing, mustard and egg whites. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour.

DIJON POTATO SALAD

Steps:

• Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.
• In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
• Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

POTATO SALAD WITH DIJON VINAIGRETTE

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.

WARM DIJON POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
• Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

POTATO AND ROMAINE SALAD WITH CREAMY DIJON DRESSING

Steps:

• Make dressing:
• Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using, thinning with water if dressing becomes too thick.)
• Make salad:
• Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand at room temperature.)
• Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes atop greens and serve.

HEALTHIER CREAMY POTATO SALAD

Steps:

• Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
• Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.

POTATO SALAD WITH BASIL OIL

Steps:

• Blanch whole basil leaves in boiling water for 1 minute; drain. Run under cold water; drain and squeeze out any excess water. Place basil in kitchen towel and squeeze out water. Transfer basil to processor. Add 1/2 cup oil; process until basil is very finely chopped. Transfer to small bowl and season with salt. DO AHEAD Basil oil can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in remaining 2 tablespoons olive oil. Stir in red onion and 3 tablespoons thinly sliced basil. Season dressing to taste with salt and pepper.
• Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Bring to boil, reduce heat to medium, and simmer until tender, about 17 minutes. Drain. Let potatoes stand until just cool enough to handle. Cut into 3/4-inch cubes and place in large bowl. Drizzle dressing over warm potatoes and toss gently to coat. Pour basil oil over potatoes; toss gently to coat. Serve potato salad warm or at room temperature.

ZESTY DIJON POTATO SALAD

Steps:

• Place potatoes in a saucepan; cover with water. Bring to a boil and boil for 20-25 minutes. Drain and cool. Cut potatoes into cubes and place in a salad bowl. Add green onions, salt and pepper. For dressing, combine mayonnaise, sour cream, ranch dressing, mustard and vinegar; pour over potato mixture and toss well. Chill 1 hour before serving. Sprinkle with paprika if desired.