Best 2 Sweet Mustard Potato Salad Recipes
If you are looking for a delicious and refreshing side dish to serve at your next potluck or gathering, look no further than Sweet Mustard Potato Salad. This salad is creamy, flavorful, and made with simple ingredients that you probably already have on hand. The combination of sweet potatoes, tangy mustard, and mayonnaise creates a flavor that is both unique and satisfying. Best of all, this salad can be made ahead of time, making it perfect for busy weeknights or potlucks.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET-POTATO SALAD WITH MUSTARD VINIAGRETTE
Categories Salad Mustard Side Steam Thanksgiving Vegetarian Quick & Easy Vinegar Sweet Potato/Yam Fall Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces. Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes.
- While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes. Add scallions and salt to taste and gently toss.
BACON AND SWEET POTATO SALAD WITH WARM HONEY MUSTARD DRESSING
Tasty sweet potato salad served on baby spinach leaves. Salad features green beans, Canadian bacon, red onion, and a honey Dijon dressing. I found this recipe @ http://www.sweetpotatorecipes.net I'm posting it here for safe keeping.
Provided by SassiFras
Categories Yam/Sweet Potato
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Line a serving plate with baby spinach leaves.
- Add water and salt to skillet. Bring to a boil.
- Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
- Drain potatoes and green beans in colander.
- Wipe skillet and add vegetable oil. Heat over medium heat.
- Add Canadian bacon and onion to hot oil and sauté 5 minutes or until bacon is lightly browned and onions are tender.
- Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
- Add honey Dijon dressing to skillet and heat through.
- Spoon over sweet potato salad.
Nutrition Facts : Calories 125.4, Fat 3.4, SaturatedFat 0.9, Cholesterol 15.3, Sodium 498.5, Carbohydrate 16, Fiber 3.2, Sugar 3.4, Protein 8.4
Tips:
- Choose the right potatoes: Use a firm, waxy potato that will hold its shape well when cooked, such as Yukon Golds, Red Bliss, or fingerling potatoes.
- Cook the potatoes perfectly: Boil the potatoes until they are just tender but still have a slight bite to them. Overcooked potatoes will become mushy and fall apart in the salad.
- Make the dressing ahead of time: The dressing can be made up to 3 days in advance and stored in the refrigerator. This will allow the flavors to meld and develop.
- Use fresh herbs: Fresh herbs, such as dill, parsley, and chives, add a bright, herbaceous flavor to the salad. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Don't overdress the salad: The dressing should coat the potatoes and vegetables, but it shouldn't be so heavy that it weighs them down. Start with a small amount of dressing and add more to taste.
Conclusion:
Sweet Mustard Potato Salad is a delicious and easy-to-make side dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to use up leftover potatoes. With its sweet and tangy dressing, creamy potatoes, and crunchy vegetables, this salad is sure to be a hit with everyone who tries it.
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