Drain the potatoes; then place them back in the pan and run under cold water to cool. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Some of the potatoes may slightly break apart. https://www.foodnetwork.com/.../mustard-roasted-potatoes-recipe-2120196 I have a bag of regular size Yukon gold potatoes. Then grill for about 3 minutes per side, until crisp and slightly charred. Season water with salt. I served it with ham and sauteed cabbage. The water only needs to be 1 inch higher than the potatoes. The potatoes are then mixed with some kind of onion (usually shallots, like for this recipe, or red onion) and covered in a deliciously creamy dijon mustard … Return potatoes to hot saucepan; cook over medium heat, shaking pan to dry potatoes, about 1 minute. Chop your potatoes into 1" chunks aiming to be as uniform as possible (this helps with even cooking of your potatoes). 8. This recipe worked fabulous!! In a small bowl, whisk together the vinegar, sugar, olive oil, water, and dijon mustard. Share This! Once upon a time, I went to culinary school and worked in fancy restaurants. You saved Boiled Mustard Potatoes to your. Get new recipes each week + free 5 email series. I even added some spicy mustard to the recipe and still didn't get any flavor. Separately mix the dressing ingredients and toss mixture with potatoes, celery and scallions. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. This recipe was okay. Garnish with fresh parsley, if using, serve, and enjoy! Have you ever grilled ahead and reheated in microwave or oven? Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Please let me know? This site uses Akismet to reduce spam. Congrats! Add the potatoes to the vinaigrette, and mix gently but thoroughly. Add the milk, butter and nutmeg and mash the potatoes until smooth and creamy. Russet potatoes will work in a pinch, though I prefer the texture of waxy varieties for mayo-free potato salad. Sure, Bethany. YUM! Cover and simmer for 15 minutes or until tender, then drain and return to the pan. https://www.tasteofhome.com/recipes/mustard-potatoes-au-gratin Amount is based on available nutrient data. Take the potatoes and lightly crush with the back of a fork and transfer to a large mixing bowl along with the bacon and cooked onion. Roast for 30-35 mins until the mustard forms a golden crust. Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add … I used a grill pan on the stove. Toss the potatoes with sliced shallot, Dijon mustard, whole grain mustard, champagne vinegar, olive oil, and chopped parsley. Clean and oil the grill grate. Halve the potatoes. Fresh ground sea salt was very nice on these. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Drain the potatoes and mash them thoroughly, adding the butter and nutmeg and seasoning well with salt and pepper before slowly adding the milk, until your mash reaches the consistency you like. This was a very nice side dish that would compliment many main dishes. Whisk the water, yellow mustard, and salt together in a large saucepan. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. We’re serving them with individual beef fillets for a dinner party and it’d be helpful if we could do ahead. Gradually add milk, stirring until well blended; cook until mixture thickens and begins to Thank you. This website is written and produced for informational purposes only. Sprinkled with paprika to plate. boy made these for me with a dijon-garlic mustard aioli (from trader joes) and peeled baby red potatoes. Beautiful fun unique and delicious. Drain and return to pot over low heat. Bring the pot to a boil and let boil for about 5 minutes or until the potatoes are fork tender. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes. Yes, it does add an extra step but it’s worth it, especially if you’re entertaining. By boiling the potatoes first, you can get most of the recipe done ahead of time. Gently toss the cooled potatoes with the mustard sauce. Place mustard … © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Servings: 8 servings. The potatoes act like a sponge, taking in the mustard flavor. Bring to a boil, and then simmer for 12 minutes. Next time I will just broil them, which won’t be quite as good. Cook until tender, about 15 minutes. definitely recommend. I will try adding a bit more mustard next time. But, we don’t want to mess them up! Instructions. Heat oven to 200C/fan 180/gas 6. Stir in the mayo, dijon, dill, and scallions. I never thought to grill potatoes but this is simply the best. Place the potatoes in a pan of lightly salted boiling water. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. WONDERFUL. If so, is it better to boil the larger potatoes whole or cut them into pieces that are about the same size as baby potatoes? Put in cut potatoes in when the water was boiling and cook for 20 minutes or until the potatoes can easily be pierced with a knife. Bring to a boil over medium heat, and stir in the potatoes. It's a great addition to this traditional meal. A great concept! Hi Kim, I can’t say that I have – I’m sorry! I don’t recommend freezing potato salad. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using). 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