Zesty Dijon Potato Salad Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes., In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours.

Steps:

• Heat grill to medium heat.
• Beat first 4 ingredients with whisk until blended. Reserve 1/4 cup mustard mixture for later use.
• Toss potatoes and onions with remaining mustard mixture until evenly coated. Spoon onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.
• Grill 30 to 35 min. or until potatoes are tender, turning packet over every 10 min. Open packet. Pour reserved mustard mixture over potato mixture; mix lightly. Sprinkle with parsley.

Steps:

• Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.
• Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
• Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
• Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.

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.

Steps:

• Cook potatoes in boiling salted water until tender.
• Drain and let potatoes cool to room temperature.
• In large bowl combine all other ingredients.
• Mix well and stir in potatoes.
• Cover and chill.

Steps:

• Cook potatoes in boiling water in saucepan 20 min. or until tender; drain.
• Mix remaining ingredients in large bowl. Add potatoes; mix lightly.
• Refrigerate several hours or until chilled.