Best Mustard Seed Potato Salad Recipes

POTATO SALAD WITH SUGAR SNAP PEAS AND MUSTARD SEED DRESSING

Potato Salad with Sugar Snap Peas and Mustard Seed Dressing image

Categories Salad Mustard Potato Side Picnic Pea Spring Dill Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/3 cup olive oil
5 tablespoon whole grain Dijon mustard
3 tablespoons yellow mustard seeds
3 tablespoons (packed) chopped fresh dill
2 tablespoons white wine vinegar
1 1/2 pounds medium-size red-skinned potatoes, each cut into 6 wedges, each wedge cut cros swise in half
8 ounces sugar snap peas, stringed
1/2 cup chopped red onion

Steps:

Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
Steam potatoes just until tender, about 10 minutes. Transfer to large bowl; add 3 tablespoons dressing and toss to coat. Steam sugar snap peas until just crisp-tender, about 2 minutes. Cool. Add to bowl with potatoes. Add red onion. Pour remaining dressing over salad; toss to coat. Season to taste with salt and pepper.

MUSTARD SEED POTATO SALAD

Mustard Seed Potato Salad image

Make and share this Mustard Seed Potato Salad recipe from Food.com.

Provided by chia2160

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fingerling potatoes (you can also use red bliss or other heirloom potatoes)
1 tablespoon roasted garlic (1 head rubbed with olive oil then baked at 350 degrees for 45 minutes)
2 1/2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 tablespoon yellow mustard seeds
salt and pepper
2 medium red onions, sliced thin
1/3 cup chopped fresh herb (parsley, tarragon, and thyme)
2 bunches watercress

Steps:

Clean and slice potatoes into bite sized rounds and boil until fork tender.
Squeeze out the pulp from the head of garlic.
Make vinaigrette by whisking garlic, mustard and vinegar in a bowl and then slowly whisking in olive oil, season with salt and pepper and add mustard seeds at the end.
While potatoes are still warm and drained, toss with vinaigrette. Just before serving add onions, herbs and watercress.

Nutrition Facts : Calories 917.7, Fat 82.2, SaturatedFat 11.3, Sodium 57.5, Carbohydrate 43.3, Fiber 6.8, Sugar 5.3, Protein 5.6

MUSTARD SEED POTATO SALAD

Mustard Seed Potato Salad image

Provided by Food Network

Categories side-dish

Time 30m

Number Of Ingredients 10

Ingredients

2 pounds fingerling potatoes (you can also use red bliss or other heirloom potatoes)
1 tablespoon roasted garlic (1 head rubbed with olive oil then baked at 350 degrees for 45 minutes)
2 1/2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 tablespoon yellow mustard seeds
Salt and pepper
2 medium red onions, sliced thin
1/3 cup fresh chopped herbs (parsley, tarragon, and thyme)
2 bunches watercress

Steps:

Clean and slice potatoes into bite sized rounds and boil until fork tender. Squeeze out the pulp from the head of garlic. Make vinaigrette by whisking garlic, mustard and vinegar in a bowl and then slowly whisking in olive oil, season with salt and pepper and add mustard seeds at the end. While potatoes are still warm and drained, toss with vinaigrette. Just before serving add onions, herbs and watercress.

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