Pickle Free Potato Salad Recipes

Steps:

• Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

Steps:

• Scrub the potatoes and slice in half.
• Drizzle olive oil on a jelly roll pan and sprinkle with salt. Lay potatoes cut side down and swish around a bit to coat with oil.
• Bake at 400 degrees until easily pierced with a knife - 30-40 minutes.
• Meanwhile, place eggs in a pot and put in enough cold water to cover by one inch. Bring to a slow boil. Once water has boiled, cover and remove from heat. Let sit 12 minutes and then drain and run cold water over the eggs for about a minute.
• Cut bacon into a dice and fry until crumbly. Remove bacon with a slotted spoon and place on paper towells to drain. Reserve a Tbsp of drippings.
• When the potatoes are ready, remove from oven and cool just until you can work with them witout swearing :) Cut the potatoes into cubes and place in a bowl.
• Sprinkle the lemon juice (from one lemon), the vinegar and the reserved drippings over the potatoes and toss. Set aside to cool for a bit while you slice the vegetables and peel and dice the eggs.
• Mix the remaining ingredients together, adding just enough mayo to hold everything together and mix, smashing some of the potatoes with the back of the spoon to add texture. Season to taste with the pepper and more salt if necessary.

Steps:

• Peel and chop potatoes into bite-sized pieces.
• Boil or steam potatoes until just tender (should not immediately fall apart when you stick a fork in).
• Rinse in cold water to chill.
• Combine mayonnaise, mustard, thyme, salt and pepper, blend well and allow to rest at least 30 minutes (while potatoes are cooking).
• In a large bowl, combine all salad ingredients (except garnish), adding more mayonnaise if necessary.
• Garnish with egg slices.
• Chill salad (tastes best a day after you make it).
• Before serving, sprinkle with bacon bits and nasturtium blossoms.

Steps:

• Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half.
• In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.

Steps:

• Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 2 tablespoons salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut the potatoes into 3/4-inch-thick wedges while still hot. Drizzle with 1/4 cup vinegar, and set aside.
• Place radishes and red onion in a large bowl; add remaining 1/4 cup vinegar. Let stand 30 minutes, stirring every 5 minutes.
• Place cucumbers in a colander over a bowl; sprinkle with 1/2 teaspoon salt. Set aside.
• When potatoes are cool, add the red-onion mixture. Add reserved cucumbers, dill, olive oil, remaining 1/2 teaspoon salt, and pepper, and toss to combine. Chill until ready to serve. Garnish with arugula.

Steps:

• Put the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 15 minutes. Drain. Set aside until cool enough to handle.
• While the potatoes are still warm, cut them into quarters and place them in a large bowl. Add the onion, relish, mayonnaise, and eggs. Toss until well combined. Taste and season with salt and pepper.
• Cover and chill until ready to serve, at least 1 hour or up to overnight.

Steps:

• Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.
• Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes
• Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.
• Add pickles, parsley, and hot roasted potatoes and carrots to bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute.
• To serve, transfer to a platter or divide among plates.