Mayonnaise Free Potato Salad Food

MAYONNAISE-FREE POTATO SALAD

Steps:

• Peel or scrub the potatoes and cut them into 1-inch chunks, or halve or quarter baby potatoes so that the pieces are about 1-inch. Place them in a saucepan with salted water to cover by 2 inches. Bring the water to a boil over high heat, reduce the heat to about medium, and simmer the potatoes gently until they are tender and can be pierced with a sharp knife, about 15 minutes. Drain and let cool slightly.
• Meanwhile in a large bowl, combine the olive oil, white wine (if using), Dijon mustard, onions, and salt and pepper.
• Add the warm potatoes and gently toss until the potatoes are well coated with the dressing. Let cool slightly, then gently mix in the scallions and parsley. Serve at room temperature.

PICNIC POTATO SALAD WITH NO MAYONNAISE

Steps:

• Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
• Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
• Fold blue cheese and chives into potato salad until blended.

MAYO-FREE POTATO SALAD

Steps:

• In a large pot, bring the potatoes to a boil.
• Add the eggs into the same pot. Boil for 10 minutes until hard boiled. Take the eggs out of the pot with tongs, but leave the potatoes until you can easily stick a fork into them.
• While potatoes continue to boil, rinse the eggs in cold water to cool down.
• While eggs continue to cool, dice red onion.
• Dice the eggs.
• Remove potatoes from water and dice into large chunks.
• While potatoes are still hot, combine with eggs and onions (heat from potatoes slightly cooks the onions).
• Add seasonings. (These measurements are a guesstimate -- I usually just eyeball and add until it tastes right).
• Serve warm or refrigerate if desired (I prefer mine warm).