Roasted Potato Salad With Mustard Dressing Recipes
MUSTARD-VINAIGRETTE ROASTED POTATO SALAD
Skip the mayo and the dairy in an updated version of potato salad that's sure to be a hit at your next picnic. Serve it warm the day it's made, or let the flavors deepen in the refrigerator overnight.
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. In 13x9 pan, toss together potatoes, garlic, oil, salt and pepper. Roast uncovered about 30 minutes, stirring halfway through, until potatoes are golden and tender.
- In medium bowl, whisk together mustard, lemon juice and honey. Add roasted potatoes; including garlic, oil and parsley. Using a rubber spatula, stir mixture until potatoes are coated. Let stand 15 minutes to marinate before serving, or cover and refrigerate overnight. Serve warm or cold.
Nutrition Facts : ServingSize 1 Serving
ROASTED MUSTARD POTATOES
This take on potato salad is perfect for a picnic because it doesn't include mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.
- In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.
Nutrition Facts : Calories 190 g, Fat 8 g, Fiber 3 g, Protein 4 g
ROASTED POTATO SALAD WITH MUSTARD DRESSING
From Cooking Light. Add more mustard the next day if there are leftovers, the mustard loses its "punch" after sitting. Best served room temperature
Provided by Randi0721
Categories Potato
Time 55m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Cut potatoes into 1/2 inch cubes.
- Mix ingredients through onion and spread onto a roasting pan.
- Roast 40 minutes, stirring once at 20 minutes, or until potatoes are tender.
- Let potatoes come to room temperature.
- Mix remaining ingredients and stir into potato mixture.
Nutrition Facts : Calories 187.6, Fat 3.5, SaturatedFat 0.6, Cholesterol 4.5, Sodium 292.5, Carbohydrate 35.5, Fiber 3.8, Sugar 7, Protein 4.4
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