Potato Salad No Mayonnaise Recipes

Steps:

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

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.

Steps:

• Fry bacon until well done, drain, and crumble. Set aside.
• In a saucepan, place potatoes in salted cold water and cover.
• Bring potatoes to a boil and cook 20 to 25 minutes or until tender. Drain and cool.
• Peel potatoes (if desired), cut into 1/4-inch slices, and place in a mixing bowl.
• Add onions, parsley, and half of the bacon crumbles to the potatoes.
• In a small bowl, combine vinegar, oil, hot sauce, sour cream, salt, and pepper.
• Add the vinegar mixture to potato mixture and toss.
• Cover and chill for at least 4 hours.
• Garnish with the remaining bacon and serve.

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.

Steps:

• Scrub potatoes, and in a large pot of boiling salted water, cook potatoes 20 to 25 minutes until just tender.
• If your potatoes vary in size, remove them individually as they reach this stage and allow the larger ones to continue cooking until they also are tender.
• Drain potatoes and set aside until cool enough to handle.
• In a large bowl, whisk together oil, vinegar, salt and pepper until well combined.
• Add to this the tomatoes, onion, and olives and mix well.
• Remove skin from potatoes, and cut into 1/2 inch pieces.
• Add potatoes to the bowl of other ingredients, and mix well.
• Serve well chilled.