Best 4 Warm Mustard Potato Salad Recipes
Warm mustard potato salad is a classic dish that can be enjoyed as a side or main course. It's a hearty, flavorful salad that is perfect for a cold day or a summer picnic. There are many different recipes for warm mustard potato salad, but they all typically include potatoes, mustard, vinegar, and bacon. The potatoes are usually boiled or roasted, then tossed with a mustard-based dressing. The salad is often served warm, but it can also be chilled and served cold.
Check out the recipes below so you can choose the best recipe for yourself!
WARM MUSTARD POTATO SALAD
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
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.
WARM POTATO SALAD WITH BEER AND MUSTARD DRESSING
Posting for ZWT6 German/Benelux region. Known as Kartoffelsalat, this side dish is popular throughout Germany. Use pale lager when preparing the salad, as a darker beer will discolor the potatoes. Recipe is from myrecipes.com.
Provided by Papa D 1946-2012
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.
- To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes).
- Place mixture in a food processor. Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth.
- Pour dressing over potato mixture; toss gently.
- Serve immediately.
WARM MUSTARD POTATO SALAD
This is a truly great potato salad recipe. Everyone comments about how good it is whenever I make it. I found it in Taste of Home magazine and it is credited to Tiffany Mitchell.
Provided by Chris from Kansas
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
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.
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: Opt for firm, waxy potatoes like Red Bliss, Yukon Gold, or New Potatoes, as they hold their shape well during boiling and retain a slight bite.
- Cook Potatoes Properly: Steam or boil the potatoes until tender but not mushy. Overcooking can make them fall apart and absorb too much dressing.
- Make Mustard Dressing Ahead: Prepare the mustard dressing in advance and let the flavors meld for at least 30 minutes before tossing with the potatoes. This allows the dressing to thicken slightly and become more flavorful.
- Use Fresh Herbs: Incorporate fresh herbs like parsley, dill, or chives into the salad for an extra layer of flavor and color.
- Add Vegetables and Protein: Enhance the salad by adding chopped vegetables like celery, carrots, or radishes. You can also incorporate protein sources such as hard-boiled eggs, grilled chicken, or crumbled bacon.
- Adjust Mustard to Taste: The amount of mustard in the dressing is adjustable based on your preference. Start with a small amount and gradually increase until you achieve the desired level of tanginess.
Conclusion:
Warm Mustard Potato Salad offers a delightful combination of tangy mustard dressing, tender potatoes, and fresh herbs, making it a perfect side dish for various occasions. By following these tips and experimenting with different ingredients, you can create your own unique and delicious version of this classic salad. Whether you prefer a simple and classic mustard potato salad or one with a twist of additional vegetables and proteins, this versatile dish is sure to please your taste buds and impress your guests.
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