No Fuss Potato Salad Food

POTATO SALAD NO MAYO

Steps:

• 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.
• Serve warm, at room temperature or chilled. If serving warm and right away, let it sit out on the counter for at least 10 minutes for the flavors to marry together.

I CAN'T BELIEVE IT'S NOT POTATO SALAD!

Steps:

• Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
• Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
• To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
• Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!

NO-FUSS POTATO SOUP

Steps:

• In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.

ST. BART'S NO-FUSS TOMATO MANGO SALAD

Steps:

• In a bowl, put all the ingredients and toss it well to mix.
• On a serving plate or in a bowl, serve the salad with bread or as side dish with meat or any main dish of choice.

NO-FUSS POTATO SALAD

Steps:

• Set aside sauce packet from potato package. In a large saucepan, bring potatoes and 3 cups water to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Rinse with cold water; drain thoroughly. Transfer potatoes to a bowl. Cover and refrigerate.
• In a small saucepan, melt butter. Stir in contents of reserved sauce packet. Gradually add the remaining water; stir until smooth. Bring to a boil. Remove from the heat. Cover and refrigerate for 30 minutes. Stir in mayonnaise and mustard; gently stir into potatoes. Add eggs and sprinkle with paprika if desired. Refrigerate leftovers.

NO FUSS CAULIFLOWER SALAD

Steps:

• Blanch flowerettes of cauliflower by bringing to a boil in a little water.
• Cook 2 minutes then drain and plunge into ice cold water to stop further cooking.
• Drain on clean tea towel or paper towels.
• Mix together equal quantities of plain yogurt and mayonnaise.
• Place cauliflower in a nice bowl and pour over the dressing.
• Sprinkle with the chopped spring onions.
• Serve cold.

REALLY GOOD, SIMPLE, FRESH POTATO SALAD- NO MUSTARD- NO RELISH

Steps:

• Peel and dice potatoes, Boil in salted water until tender.
• Hard boil eggs, peel, chop. (obviously lol).
• Finely chop onion.
• *1-2 ribs of finely diced celery is nice, but was not in the original recipe.
• A dash of garlic powder or garlic salt is nice too.
• Judge the amount of Mayo to your taste and # of potatoes, but do add it until it is nice and creamy.
• Mix all ingredients together when warm, serve fresh with-out chilling, if you can, it is good chilled too, but particularly creamy when warm-to room temperature.
• It is also best to use the hardboiled eggs right after cooking, it's ok if they are slightly cooled from peeling, but best in this, if they are freshly cooked.
• Most of the prep time is attributed to the peeling and chopping of the potatoes.
• *Of course, because of the Mayo you won't want to leave it out too long.
• I have also heard (unknown it it's true, but I never take the chance) not to serve anything that has Mayo in it, with Sterling Silver servers.