Best 2 Mustard Green Onion Potato Salad Recipes

Mustard green onion potato salad is a classic dish that can be served as a side or main course. It's a refreshing and flavorful combination of fresh mustard greens, crisp green onions, tender potatoes, and a tangy dressing. This salad is a great way to use up leftover potatoes and it's also a good source of vitamins and minerals.

Here are our top 2 tried and tested recipes!

MUSTARD-GREEN ONION POTATO SALAD

Mustard-Green Onion Potato Salad image

Provided by Bobby Flay

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 pounds new potatoes, boiled and sliced into 1/4-inch thick rounds
4 green onions, thinly sliced
1 cup mayonnaise
3 tablespoons Dijon mustard
3 tablespoons whole grain mustard
2 cloves garlic, finely chopped
3 tablespoons white wine vinegar
1/4 cup chopped parsley
Salt and freshly ground pepper

Steps:

Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined.

POTATO SALAD WITH GREEN ONION AND MUSTARD RASPBERRY VINAIGRETT

Potato Salad With Green Onion and Mustard Raspberry Vinaigrett image

This is a tasty potato salad, best served warm with fruit salad or coleslaw and barbequed chicken or ribs.I learned this recipe in a cooking class taught by chef Dee Biller.

Provided by GREG IN SAN DIEGO

Categories Salad Dressings

Time 35m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs baby red potatoes
1 bunch green onion, minced
1/2 cup red onion, minced
salt and pepper
5 garlic cloves
1 tablespoon Dijon mustard
1/3 cup raspberry vinegar (real, not flavored)
3/4 cup canola oil
salt and pepper

Steps:

In the food processor fitted with the steel blade, turn the machine on and drop the garlic through the feed tube to mince.
Add the mustard, vinegar, salt and pepper and process.
Drizzle in the oil in a slow, steady stream to emulsify.
Adjust salt and pepper to taste.
Cook potatoes until al dente in boiling water; drain and rinse.
Slice into bite-size pieces.
Toss with onions and vinaigrette while still hot.

Nutrition Facts : Calories 259.8, Fat 16.6, SaturatedFat 1.2, Sodium 27.4, Carbohydrate 26.1, Fiber 3.5, Sugar 1.7, Protein 3.2

Tips:

For the best flavor, use fresh, crispy mustard greens. If the greens are wilted, they will not be as flavorful or crunchy in the salad.
To make the salad ahead of time, cook and cool the potatoes and hard-boiled eggs the day before. Then, assemble the salad just before serving.
If you don't have time to hard-boil eggs, you can use store-bought hard-boiled eggs or even deviled eggs.
For a creamier salad, add a dollop of sour cream or mayonnaise to the dressing.
To make the salad more tangy, add a tablespoon of vinegar or lemon juice to the dressing.
For a spicy salad, add a pinch of cayenne pepper or red pepper flakes to the dressing.

Conclusion:

Mustard Green Onion Potato Salad is a refreshing and flavorful side dish that is perfect for picnics, potlucks, and barbecues. It is also a great way to use up leftover potatoes and hard-boiled eggs. With its simple ingredients and easy-to-follow instructions, this salad is sure to be a hit at your next gathering.