Nomayopotatosalad Recipes
NO MAYO POTATO SALAD
Quick and very simple, basic potato salad. Great for picnics or outdoor gatherings because there is no mayo to spoil in the heat or sun. This recipe comes from an "e-zine" for recipes that I receive each week by email.
Provided by Kozmic Blues
Categories Potato
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the potatoes, or peel them if you don't like skins.
- Cut into 1-inch cubes and cook in boiling water about 15 minutes or until almost starting to fall apart.
- While the potatoes are cooking, slice the spring onions very finely, including the green part.
- Drain the potatoes and transfer to a bowl.
- While they're still hot, pour in the olive oil and mix well.
- They should start to loose their shape a bit- this is the secret of this salad!
- Add the spring onions, vinegar, salt and black pepper.
- Taste as you go along and adjust the amounts of salt, pepper, vinegar and oil to your taste.
- Leave to cool; chill if you wish, and serve.
Nutrition Facts : Calories 346.2, Fat 7.1, SaturatedFat 1, Sodium 23.5, Carbohydrate 65, Fiber 8.3, Sugar 3, Protein 7.6
POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot.
- Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb.
- Season the salad with celery seed, dill, salt and pepper.
NO MAYO DILL POTATO SALAD
This is a potato salad made without mayo!This is better if made the night before it is to be served.
Provided by Chef jessica
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring large pot of salted water to boil. Add potatoes and cook till tender but still firm, about 15 minutes. Drain and rinse with cold water, then chill till cold thru.
- In medium bowl, combine sour cream, dill, parsley, mustard, salt and pepper.
- Pour dressing over completely cold potatoes and toss gently. Chill for a couple of hours or overnight for best flavor.
- Garnish with sliced green onions before serving.
Nutrition Facts : Calories 224.6, Fat 8.7, SaturatedFat 5.3, Cholesterol 17.5, Sodium 282.1, Carbohydrate 32.9, Fiber 4.1, Sugar 1.6, Protein 5.1
REAL GERMAN POTATO SALAD (NO MAYO)
A much more traditional German potato salad which, of course, has no mayo. It has tangy, fresh flavors and can be served cold or at room temperature.
Provided by Lish Cook
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
- Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.
Nutrition Facts : Calories 151 calories, Carbohydrate 9.5 g, Cholesterol 10.2 mg, Fat 10.7 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 272.1 mg, Sugar 1.3 g
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- Cook potatoes: Add 2 ½ quarts of COLD water to a large saucepan or pot. Add potatoes and bring the water to a gentle boil over high heat (SEE NOTE). Add in 2 tablespoons of salt, all of the sugar and 2 tablespoons of vinegar. Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are fork tender, about 10-12 minutes. Drain the potatoes in a colander and transfer to a large mixing bowl.
- While the potatoes are cooking, make the dressing: In a small bowl, whisk together the oil, garlic, remaining 2 tablespoons of vinegar, Dijon, crushed red pepper flakes and a generous pinch of sugar. Season with 3/4 teaspoon of kosher salt and ¼ teaspoon ground black pepper. Whisk until fully combined. Add in the parsley, dill and cilantro. Stir until combined. Set aside.
- Finish the potato salad: Drizzle half of the dressing over the warm potatoes (SEE NOTE) and gently toss to combine. Add in the scallions, celery and red onion. Toss again. Drizzle in the remaining dressing to taste. Gently toss until everything is coated. Taste and adjust for seasoning with salt and pepper.
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