Picnic Potato Salad With No Mayonnaise Food

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.

OLD-FASHIONED POTATO SALAD (NO MAYONNAISE)

Steps:

• For best flavor, make the salad at least 2 hours before you plan to serve it.
• Enjoy.

PICNIC POTATO SALAD

Steps:

• Scrub potatoes. Cut in half if large.
• In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
• Drain; return potatoes to pot to dry over low heat for 30 seconds.
• Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
• Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
• Add finely diced celery and chopped green onions or sweet onion to bowl.
• Add red or green pepper and finely chopped pepperoni or kielbasa if using.
• Peel cooled potatoes.
• Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
• Dressing:.
• In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
• Gradually whisk in oil until blended.
• Stir in parsley, if using.
• Pour dressing over potato mixture.
• Gently toss to coat well.
• Taste and adjust seasonings.

FRENCH POTATO SALAD WITH BACON (PICNIC-SAFE - NO MAYO!)

Steps:

• Scrub the potatoes under running water with a soft brush. Quarter them and drop them into a kettle of cold, salted water. Bring to a boil and cook until tender but still firm, 8 to 10 minutes after the water reaches a boil.
• Meanwhile, chop the bacon and saute in a small skillet until crisp. Remove bacon and reserve.
• In the bacon fat remaining in the skillet, saute chopped shallots until tender but not at all browned, 5 minutes or so. Reserve shallots and fat.
• When the potatoes are done, drain them and drop them into a mixing bowl.
• Pour vinegar, olive oil, shallots and reserved bacon fat over the still-hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover, and refrigerate.
• Before serving bring back to room temperature, toss, correct seasoning and add additional oil and vinegar if the salad seems dry. Sprinkle reserved crisp bacon on top.