HONEY-MUSTARD POTATO SALAD
Whenever there is a picnic or cookout, I am asked to bring my potato salad. It's tangy and a little different. -Alicia Quadrozzi, Escondido, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Cut potatoes into quarters; place in a large bowl. Add the celery, red pepper, hard-boiled eggs and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 207 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
SPRING ASPARAGUS, HAM AND POTATO SALAD - HONEY MUSTARD DRESSING
A light, fresh and very tasty potato salad, which is more of a meal than a side dish! I made this up when I had a few spears of fresh asparagus left, some boiled potatoes and some honey roast ham in the fridge! This recipe/idea is for two people - but it can be increased with ease, hence my listing of the ingredients in numbers, rather than in ounces or grammes! The dressing can be made ahead......and, hopefully it will be warm enough to sit outside and soak up the spring or early summer sun......c'est Parfait!
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
- Choose two attractive plates or bowls and start to assemble the salad.
- Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
- Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
- Pour over the honey & mustard dressing - giving the salad a liberal dousing!
- Season and scatter the chopped chives and/or the chopped chervil over the top.
- Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
- Optional ideas:.
- You could also add peas, broad beans, olives or crispy bacon!
Nutrition Facts : Calories 675.1, Fat 22.9, SaturatedFat 5, Cholesterol 29.4, Sodium 583.3, Carbohydrate 104.9, Fiber 9.8, Sugar 14.5, Protein 16.4
ASPARAGUS WITH HONEY MUSTARD
It's amazing what a simple stir-together sauce can do to awaken the flavor of vegetables!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Snap off tough ends of asparagus spears.
- Heat 1 inch water (salted if desired) to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat. Cover and simmer 8 to 12 minutes or until stalk ends are crisp-tender; drain.
- Shake remaining ingredients in tightly covered container. Drizzle over asparagus.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg
HONEY MUSTARD RED POTATO SALAD
This summer cookout star is crunchy-delicious with a brilliant zesty dressing. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool., Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended., Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.
Nutrition Facts : Calories 138 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
NEW POTATO AND ASPARAGUS SALAD
Categories Salad Potato Side Vegetarian Quick & Easy Asparagus Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
- Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.
HONEY MUSTARD ASPARAGUS POTATO SALAD
Steps:
- Wash potatoes and cut into chunks for boiling. Boil potatoes until just tender. Cool slightly and slice into a large bowl..
- At the same time, in a skillet bring a small amount of water to a boil. Add the asparagus. Cover and cook for 3 minutes. Put spears into cold water; drain and pat dry. Cut into 1" pieces.
- Add asparagus and onions to potatoes.
- In a small bowl, combine the mustard, lemon juice and sugar. Whisk in the oil until combined. Add salt and pepper.
- Pour over vegetables and toss to coat. Can serve warm or at room temperature.
TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE VINAIGRETTE AND FRIED CAPERS
Provided by Molly Stevens
Categories Potato High Fiber Lunch Tuna Asparagus Radish Spring Chive Capers Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For vinaigrette:
- Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For salad:
- Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. Transfer asparagus to 13x9x2-inch pan of ice water to cool. Drain asparagus and pat dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.
- Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
- Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Potatoes and capers can be made 2 hours ahead. Let stand at room temperature.
- Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. Drizzle some vinaigrette over tuna. Sprinkle with fried capers and chive blossoms, if desired.
HONEY-MUSTARD SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Wash and dry greens.
- Mix vinegar and mustard in serving bowl. Toss with greens.
POTATO SALAD WITH MUSTARD AND HONEY
Make and share this Potato Salad with Mustard and Honey recipe from Food.com.
Provided by Sueie
Categories Potato
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut any larger potatoes in half, then cook until tender.
- Drain and cool.
- Put the baking on a baking tray and grill until crisp.
- Cool and break up into pieces.
- Thinly slice the spring onions on the diagonal.
- Mix together the potato, bacon and spring onions in a bowl.
- To make the mustard and honey dressing, put all ingredients into a screw top jar and shake until well mixed.
- Pour over the potato salad.
Nutrition Facts : Calories 474.5, Fat 28.5, SaturatedFat 6, Cholesterol 15.4, Sodium 207, Carbohydrate 49.2, Fiber 6.4, Sugar 11.8, Protein 7.1
HONEY MUSTARD ASPARAGUS
Make and share this Honey Mustard Asparagus recipe from Food.com.
Provided by VKuuipo Bridges
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare asparagus spears according to label directions;drain.
- Shake remaining ingredients in tightly covered container.
- Drizzle over asparagus.
SWEET MUSTARD POTATO SALAD
This healthy potato salad is deliciously spiced and sweet, the perfect barbecue side to feed a crowd
Provided by Cassie Best
Categories Side dish
Time 20m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through - a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
- Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you're ready to serve. Can be made 1 day ahead.
Nutrition Facts : Calories 403 calories, Fat 32 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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