No Mayo 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.

NO-MAYO POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook the potatoes until tender, about 15-20 minutes or until fork tender. Drain well.
• As soon as the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While the potatoes are still hot, sprinkle them with 3 tablespoons of the vinegar and let cool to absorb the vinegar.
• In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt and pepper.
• Drizzle the dressing over the potato mixture and gently toss. Add the sliced onion and minced herbs and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.

POTATO SALAD

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

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.

NO MAYO POTATO SALAD

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.