• 14 Ratings

When you want something different from classic potato salad, turn to this tasty red potato salad recipe. Trust us, this homemade potato salad will be the star of the potluck!

Source: Better Homes and Gardens
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Red Potato Salad with Mustard Dressing

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Toss potatoes with 2 tablespoons olive oil. Divide evenly among two well-greased 15x10x1-inch baking pans or shallow roasting pans. Sprinkle with salt and pepper. Roast, uncovered, for 30 minutes, or until tender and browned, turning once with metal spatula. Cool slightly; transfer to large bowl.

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Instructions Checklist
  • Meanwhile, prepare Mustard Dressing. Gently toss about 1/4 cup of the dressing with potatoes. Transfer remaining dressing to small jar or pitcher for serving. Cover and refrigerate potatoes and remaining dressing for 6 to 24 hours. Let potatoes stand at room temperature for 30 minutes before serving. To serve, arrange potatoes with remaining ingredients as directed, below. Makes 12 servings.

Plated salad:

Prepare as directed above. Arrange potatoes, watercress, onion, vegetables, and tomatoes on plates. Pass Mustard Dressing.

Layered Salad:

Prepare as directed above, except after removing some of the dressing to toss with potatoes, add an additional cup of mayonnaise to blender; blend until smooth. Transfer to bowl; cover and refrigerate. Layer spinach in bottom of a large straight-sided clear glass cylinder or jar (about 1 1/2 gallons). Top with a layer of potatoes, the onion, 2 cups of the vegetables, 1 to 2 pints of cherry tomatoes, and remaining 1 to 2 cups vegetables. Spoon on half of the dressing. Serve at once or cover and refrigerate overnight. Top with fennel fronds. Pass remaining dressing.Nutrition information per serving: 354 cal., 25 g fat, 11 mg chol., 569 my sodium, 30 g carb., 5 g fiber, 4 g protein.

Chopped Salad:

Prepare as directed above. Coarsely chop roasted potatoes, onion, and sliced vegetables. Toss with greens, tomatoes, and some of the dressing. Serve in individual cups with remaining dressing on the side.

Nutrition Facts (Red Potato Salad with Mustard Dressing)

280 calories; 18 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 11 g monounsaturated fat; 4 mg cholesterol; 426 mg sodium. 781 mg potassium; 26 g carbohydrates; 4 g fiber; 4 g sugar; 4 g protein; 0 g trans fatty acid; 63 IU vitamin a; 43 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

Mustard Dressing

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In blender combine vinegar, olive oil, mayonnaise, mustard, salt, and pepper. Process until blended.

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Reviews

14 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1