LEMON VINAIGRETTE POTATO SALAD
I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! -Melanie Cloyd, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.
Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
LEMON-DIJON POTATO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium saucepan. Cover them with cold water and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender but still hold their shape, about 12 minutes.
- Meanwhile, combine the lemon juice, mustard, shallot, honey and 1/2 teaspoon salt in a blender. Blend until smooth. With the blender running, slowly drizzle in the oil.
- When the potatoes are cooked, drain in a colander and tap out any excess water so the potatoes are as dry as possible. Transfer the warm potatoes to a large bowl. Add the diced celery, vinaigrette, 1/4 teaspoon salt and 1/4 teaspoon pepper and toss to combine. Garnish with the celery leaves and lemon zest. Serve warm or at room temperature.
POTATO SALAD WITH DIJON VINAIGRETTE
There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
Provided by William Norwich
Categories casseroles, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams
LEMONY POTATO SALAD
Why buy ready-made potato salad for your barbecue when this fragrant, Indian-inspired version is so easy?
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Boil the new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with all the other ingredients. Season. Can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving.
Nutrition Facts : Calories 163 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
MUSTARD POTATO SALAD
This superhealthy salad is the perfect summer side dish
Provided by Emma Lewis
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days.
Nutrition Facts : Calories 172 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
More about "lemon mustard potato salad recipes"
MUSTARD POTATO SALAD (HEALTHY & FLAVOR …
From themediterraneandish.com
4.9/5 (103)Category SidesCuisine MediterraneanCalories 151 per serving
- Wash and scrub the potatoes and dry them well. Slice potatoes thinly using a mandoline slicer. I used this slicer (affiliate link).
- Place potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt. Turn the heat down and allow the potatoes to simmer for about 6 minutes or so until they're tender (you should be able to poke the potatoes with a fork).
- When the potatoes are ready, remove from heat and drain well. Place them in a large mixing bowl and immediately dress them with the Dijon mustard dressing. Gently toss to coat.
LEMON POTATO SALAD | RECIPETIN EATS
From recipetineats.com
5/5 (54)Total Time 20 minsServings 5-6Calories 256 per serving
HERBED POTATO SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
10 MUSTARD POTATO SALAD RECIPES TO PLEASE …
From allrecipes.com
BEST POTATO SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
GREEK LEMON POTATO SALAD • THE VIEW FROM GREAT …
From theviewfromgreatisland.com
LEMON-MUSTARD POTATO SALAD RECIPE -SUNSET MAGAZINE
From sunset.com
Estimated Reading Time 40 secs
- In a 6- to 8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, about 20 minutes. Drain.
- Meanwhile, in a large bowl, mix lemon juice, olive oil, mustard, and salt. Add potatoes, chopped onion, and dill and mix gently to coat. Serve warm, at room temperature, or chilled.
BEST GERMAN POTATO SALAD RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
GREEK LEMON POTATOES | RECIPELION.COM
From recipelion.com
LEMON POTATO SALAD | RECIPETIN EATS
From recipeskita.net-freaks.com
LEMON GARLIC POTATO SALAD WITH NO MAYO - SEASONS AND SUPPERS
From seasonsandsuppers.ca
JAMIE OLIVER’S POTATO SALAD WITH ENGLISH MUSTARD AND LEMON
From thehappyfoodie.co.uk
POTATO SALAD | JAMIE OLIVER RECIPES
From jamieoliver.com
MEERA SODHA’S RECIPE FOR VEGAN LEEK, SHALLOT AND POTATO TART
From theguardian.com
BEST POTATO SALAD RECIPE - HOW TO MAKE HOMEMADE POTATO SALAD …
From food52.com
LEMONY POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
LEMON POTATO SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED SWEET POTATO SALAD WITH HONEY LEMON DRESSING
From recipetineats.com
MUSTARD POTATO SALAD – RECIPE ME
From recipeme.co.za
HOW TO MAKE POTATO SALAD WITHOUT A RECIPE | EPICURIOUS
VEGAN POTATO SALAD WITH MAPLE MUSTARD DRESSING | LAUREN CARIS …
From laurencariscooks.com
15 HOW TO MAKE GREEK POTATO SALAD - SELECTED RECIPES
From selectedrecipe.com
You'll also love