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Grain Mustard Potato Salad
With just a handful of ingredients, you can create a potato salad that’s delicious and memorable. It’s also a bit healthier, too, since it uses waxy potatoes instead of starchy potatoes, and so there’s plenty of fiber to help you feel satisfied with less.
See all salad recipes.
- 2 Pounds waxy potatoes, such as red, butterball, white rose, or Yukon Gold
- Salt and cracked black pepper, to taste
- 1/2 Cup seasoned rice wine vinegar or ½ cup cider, white, or champagne vinegar plus 1 tablespoon sugar or honey
- 1/3 Cup grain mustard
- 1/2 sweet onion, diced
- 1 bunch scallions, sliced thinly
Whole Grain Mustard Potato Salad
I’ve never fully understood traditional potato salad. Mayo on potatoes just doesn’t appeal to me, especially on hot summer days where you always seem to find it as a side at barbecues and picnics, which is why this recipe for Whole Grain Mustard Potato Salad appeals to me!
I came across a whole grain mustard based potato salad from 1st & Fresh Catering a while back that had no mayo and was absolutely delicious. I’ve been meaning to try to make my own version ever since. So when our friends said they were having people over this weekend to barbecue, I knew exactly what I was going to make! (These poor friends of mine are always my taste testers for new recipes, from Cornbread to Brownies with Grilled Fruit. Hopefully they don’t mind!)
This recipe does include some Greek yogurt to keep the dish creamy but is fairly minimal. To kick the flavor up a notch, I included some of Healthy Solutions Spice Blends’ Salmon with Dill Spice Blend. The spice blend includes dill (of course), onion powder, and garlic powder along with some other spices that I thought would really complement the whole grain mustard. The result is a spicy potato salad that is sure to be a hit!
Note: Healthy Solutions Spice Blends sent me samples of some of their blends including the Salmon with Dill.
- 5 lbs red potatoes, cut into bite sized chunks
- 1 1/2 cups whole grain mustard
- 1/4 cup Greek yogurt
- 6 tablespoons cider vinegar
- 4 tablespoons olive oil
- 1 tablespoon Healthy SolutionsSpice Blends’Salmon with Dill Spice Blend
- salt and pepper, to taste
- fresh parsley, chopped, for garnish
Begin by chopping your potatoes. You want them to be as uniformly cut as possible (I am not very good at this. The goal is to get them around the same size so they all cook the same amount). Add to a large pot. Add cold water to the pot until the potatoes are fully covered. Cover and bring to a boil. Once boiling, remove top and lower heat to a simmer. Cook until potatoes are done but still firm (about 15 minutes, but check periodically).
Remove from heat, drain, and let cool.
While waiting for the potatoes to cool, make the dressing. Add the mustard, Greek yogurt, cider vinegar, olive oil, and salmon with dill spice blend to a bowl and mix to combine.
When completely cooled, add the potatoes to the bowl with the dressing, stirring carefully to coat evenly. Potato salad is best when it has time for the flavors to meld. If possible, cover and refrigerate overnight.
Sprinkle with fresh chopped parsley when ready to serve.
At first bite immediately after mixing the potatoes in the sauce, the potato salad is zesty with a yummy dill finish. When served the next day, the whole grain mustard really comes through giving the potato salad a spicy overall taste. It’s so good both ways but I love the heat from the mustard after the flavors had time to meld.
The Healthy Solutions Spice Blend is a great addition to the mustard. But if you are serving it the next day and really want that flavor to come out more, I’d suggest mixing in another tablespoon of the blend into the dressing before mixing.
Whole Grain Mustard Potato Salad with Mache and Fried Capers
This whole grain mustard potato salad is for those last summer get-togethers, one last hurrah before we all head indoors soon.
The classic side is a staple at pot-lucks and barbecues this time of year because it’s simple to make and always a crowd pleaser, but if you’re not fond of mayo, not to worry, potato salad isn’t always heavy or drenched in mayo, this one is fresh tasting with a nice mustardy zing.
Adding whole grain mustard and mache lettuce to potato salad give the old standby a fresh new look and taste. It’s a nod to how the French do potato salad, that is, with no mayo and lots of tangy dressing instead. The contrast of the sweet nutty mache lettuce leaves against the mustard spiked potatoes is a nice change of pace from traditionally dressed potato salads.
You can make it with any creamy potatoes you’d like, but baby new potatoes or fingerlings are the best. Once boiled, the potatoes are tossed with the dressing to allow them to soak up all the wonderful flavors then added to the lettuce leaves.
If you haven’t tried mache lettuce before, it’s a little lettuce with bunches of tiny round leaves and a mild nutty taste. It’s sweet and tender without any of the bitterness of arugula or watercress which is why I like it here, but if you can’t find it either of those will do in a pinch.
The finishing touch is a sprinkling of fried capers. They take just a minute to make but add an unexpected bit of crunch and nutty, briny flavor. Fried in a bit of olive oil the caper buds open like little flowers and become golden and crisp. Once you taste how delicious they are, you’ll want to put them on everything!
Potato Salad with Whole Grain Mustard Vinaigrette
Author Deborah Hanst for Vegan Cabin Life
This potato salad is made with red potatoes dressed with a tangy mustard vinaigrette.
- 1 ½ lbs. red potatoes (medium to small size)
- 1 large shallot, chopped (about 2 tablespoons)
- 2 teaspoons dried dill
- ¼ cup finely chopped parsley
- Salt and pepper to taste
- 2 tablespoons whole grain prepared mustard
- 2 tablespoons white wine vinegar
- 5 tablespoons extra virgin olive oil
- 2 teaspoons water
- ½ teaspoon kosher salt
Wash the potatoes well and boil them with their skins on just until fork tender, about 18 minutes. Drain the potatoes and let them cool until they can be easily handled. Peel the skins off with a paring knife, cut the potatoes into pieces about ¾” square and put them into a large bowl.
Make the dressing by whisking together the mustard and white wine vinegar with a fork. Add the olive oil by tablespoons, whisking until blended. Add the water and salt, and whisk again until blended.
Add the shallot, salt, pepper, and dill to the potatoes and mix well. Drizzle about 3/4 of the dressing over the potatoes and gently mix to combine. Let the salad rest for about 5 minutes for the potatoes to absorb some of the dressing. Taste the salad, and if you feel the remaining dressing is needed, add it. Sprinkle the parsley over the salad. Serve chilled.
Yukon Gold potatoes are also good for this recipe. Just make sure you are using a firm, waxy potato so the potato pieces hold their shape in the dish. The potatoes can also be cooked in an instant pot for excellent results (about 20 minutes works well).
Fresh dill can be used if you have it just double the amount.
You don't have to peel the potatoes, but if you do, make sure the potatoes are free of blemishes.
Adding most of the dressing and reserving a bit keeps you from overdressing the salad. The amount of dressing absorbed by the potatoes depends on the age and type of potatoes you used, along with how long you cooked them. If you store the salad for a few hours before serving, taste it again and add the remaining dressing if needed. If it doesn't require more dressing, use the dressing on any green salad.
Honey Mustard Potato Salad
This delectable Honey Mustard Potato Salad combines roasted red potatoes, crisp bacon and a mouthwatering good honey mustard vinaigrette that is drizzled over the top. This potato salad is served warm, so be ready to serve shortly after the potatoes come out of oven.
- 4 slices Bacon
- 2 pounds Small Red Potatoes (cut In Half)
- ¼ cups Fresh Italian Parsley Torn
- FOR THE DRESSING:
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 2 teaspoons Honey
- 2 cloves Garlic, Minced
- ½ teaspoons Sea Salt
- ¼ teaspoons Fresh Ground Pepper
- ⅓ cups Olive Oil
Preheat oven to 375ºF. Lay bacon on cookie sheet and bake for 7 minutes. Flip and bake for another 7 minutes or until crispy. Move bacon to paper towels.
Using same cookie sheet with bacon grease on it, lay potatoes cut side down. Bake for 15 minutes. Flip and bake for another 15 minutes.
Combine vinegar, Dijon mustard, honey, garlic, salt and pepper. Whisk in olive oil slowly to combine. Coarsely chop bacon. Gently toss potatoes with bacon, dressing and parsley.
1 lb yukon gold potatoes, cut in half or quartered if large
1/2 lb green beans, cut into 2” spears
1 bulb fennel, sliced in half, core removed, and thinly sliced
1/2 cup white wine vinegar
2 Tbs. whole grain mustard
large pinch of salt and pepper
1 lb bone in, skin on chicken thighs, sprinkled with salt
Add the potatoes and a pinch of salt to a large pot. Cover the potatoes with cold water then bring to a boil. When boiling, cook the potatoes for about 7 to 10 minutes or until fork tender. Remove from water with a slotted spoon. In the same pot of boiling water add the green beans and blanch for 2 minutes or until bright green and fork tender. Remove and plunge into an ice bath.
In a small bowl add the vinegar and shallot. Mix well and allow mixture to sit for 2 minutes. Add the mustard, salt and pepper and mix well. Drizzle in olive oil and whisk to create an emulsification.
In a large bowl combine the potatoes, green beans, fennel, zucchini and preserved lemon. Drizzle with mustard vinaigrette and toss well, tasting for salt and pepper. Set aside.
Heat a medium saute pan over medium heat. Add olive oil and chicken thighs skin side down and brown for 4 to 6 minutes or until golden brown. Flip thighs and place in preheated oven. Cook for 15 minutes or until a meat thermometer reads 165°F.
Place potatoes in a large pot and cover with cold water. Throw in a palmful of salt and bring to a boil. Reduce heat and simmer until fork-tender, 15–20 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the flavors).
Meanwhile, mix vinegar, Dijon mustard, whole grain mustard, pickles, pickle brine, and 2 Tbsp. dill in a large bowl.
Slice potatoes in half and transfer to bowl with vinegar mixture season with salt and pepper and toss to coat. Let cool.
Add watercress and toss to coat. Top with more dill, a good drizzle of oil, and more pepper.
Do Ahead: Potato salad, without watercress, can be made 1 day ahead. Cover and chill.
How would you rate Potato Salad with Mustard Sauce and Watercress?
Works well with pickled caper berries instead of pickles!
Loved it!! Had to substitute the Vinegar with white wine vinegar but tasted great with it too. Also added a few capers since I love them. Would make a little more sauce but otherwise really good!
This was amazing! I'm a big fan of mustard and pickles so I loved the dressing. Don't be nervous about the bright flavors - everything blends really well together after those warm potatoes soak up that liquid. Look forward to making again!
This potato salad was pretttttty good, though I did find that the pickle flavor overpowered the mustard. If I made it again I would probably cut down on the pickles and pickle juice. I couldn’t find watercress and arugula was a fine replacement.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- 6 large potatoes - peeled and cubed
- 3 eggs
- 1 onion, finely chopped
- 3 stalks celery, diced
- 3 teaspoons sweet pickle relish
- 1 (4 ounce) jar pimentos
- 2 teaspoons prepared mustard
- 3 tablespoons creamy salad dressing
- 1 teaspoon paprika
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
Place eggs in a saucepan and cover with cold water. Bring water to a boil cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Grainy-Mustard And Bacon Potato Salad Recipe
Protein: 9 g / %
Carbs: 40 g / %
Fat: 13 g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 6 to 8 russet or sweet potatoes, peeled and chopped
- 4 to 6 bacon slices, cooked and chopped
- 1 red onion, diced
- 1 tbsp. fresh chives, minced
- 3 tbsp. fresh parsley, minced
- 1/4 cup grainy or old style mustard
- 1 tbsp. fresh lemon juice
- 1/4 cup olive oil
- 1 tbsp. apple cider vinegar
- Sea salt and freshly ground black pepper
- Cook potatoes in boiling water until tender, 15 to 20 minutes.
- Drain the water and let potatoes cool.
- In a bowl combine the mustard, lemon juice, vinegar, olive oil, and season to taste.
- In a salad bowl add the diced potatoes, bacon slices, onion, parsley and chives.
- Drizzle the grainy mustard on top and gently toss everything until well coated.
- Refrigerate until ready to eat.
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- 2 pounds medium red potatoes
- ½ cup plus 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon yellow mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 small red onion (finely chopped)
- ½ cup finely chopped roasted red peppers
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground pepper
Put the potatoes in a large pot of water and bring to a boil. Cook over moderate heat until tender, about 25 minutes. Drain and let cool completely, then cut into 1-inch pieces.
In a large bowl, combine the mayonnaise with the mustards, vinegar and olive oil and whisk until smooth. Add the onion, roasted red peppers and parsley. Gently fold in the potatoes and season with salt and pepper. Cover and refrigerate overnight.