Warm Mustard Potato Salad Recipe
Warm Mustard Potato Salad Recipe photo by Taste of Home

Warm Mustard Potato Salad Recipe

Publisher Photo
This tangy mixture is wonderful and so different from traditional potato salads. The Dijon mustard and dill spark the flavor. It's a comforting and tasty side dish that's really simple to assemble.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8-10 servings

Ingredients

  • 2 pounds small red potatoes
  • 1 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/2 to 3/4 cup chopped red onion
  • 2 green onions with tops, sliced
  • 2 garlic cloves, minced
  • 3 tablespoons snipped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon lime juice

Nutritional Facts

1 serving (1/2 cup) equals 238 calories, 18 g fat (2 g saturated fat), 8 mg cholesterol, 396 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly.
  2. Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve warm. Yield: 8-10 servings.
Originally published as Warm Mustard Potato Salad in Taste of Home June/July 1999, p25

Nutritional Facts

1 serving (1/2 cup) equals 238 calories, 18 g fat (2 g saturated fat), 8 mg cholesterol, 396 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Warm Mustard Potato Salad

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 20, 2012

"This was disappointing - found the mustard flavor very overpowering and there was WAAAAAY too much dressing."

MY REVIEW
Reviewed Apr. 7, 2012

"Very good and easy, since you do not have to peel potatoes. My husband doesn't care for mayo so I used only 1/3 cup of mayo andsubstituted 1/3 c of sour cream and 1/3 c of plain yogart. I made it early in the morning and he said it was good enough to have for breakfast!"

MY REVIEW
Reviewed Mar. 5, 2012

"This is our favorite potato salad recipe! The mustard, garlic, and dill make it burst with flavor. It also tastes good cold the next day (if there is any left!)"

MY REVIEW
Reviewed Oct. 5, 2011

"I've been making this potato salad for years ever since it was first published in Taste of Home magazine. I add chopped hard boiled egg just because I love that flavor in a potato salad. I've served this hot and I've served it cold. It is my go-to potato salad recipe and everyone raves about it. Great recipe!"

MY REVIEW
Reviewed Jul. 19, 2011

"This is an old standby for me. I lost my recipe card so had to come print it off. The chilled leftovers are yummy also. I don't keep fresh dill around so just use dried dill weed. Needed something quick to whip up with grilled steak tonight. This has been in my recipe box for years."

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