Potato Salad No Mayo Food

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

LEMONY ROASTED POTATO SALAD

Steps:

• Preheat the oven to somewhere around 400 degrees.
• Toss the diced potatoes in a bowl along with 2 tablespoons of oil and some salt and pepper, before placing them on a baking sheet.
• Roast them for 30 to 40 minutes at most, flipping them over halfway through, when they become tender.
• Remove them and let them cool for a while in a bowl, before adding the minced celery.
• While they're cooling, whisk together the remaining oil, lemon juice, yogurt and some salt and pepper. Taste it a bit to see if you need more or less of some ingredients.
• After you're done with that, pour it over the potatoes and toss them to get the completely coated in it.
• Garnish them with some minced mint and serve to 4 or 5 people at most.

OLD-FASHIONED POTATO SALAD (NO MAYONNAISE)

Steps:

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

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.

HEALTHY POTATO TUNA SALAD (NO MAYO)

Steps:

• Boil the potatoes and carrots until cooked and tender. Set aside to cool.
• Dice the potatoes and carrots. Add to a large salad bowl.
• Cut tomatoes in half and remove the insides. Dice the tomatoes and add to the bowl along with the remaining ingredients for the salad.

POTATO SALAD WITH BACON

Steps:

• To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.
• To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it's cool enough, crumble it; set aside.
• To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
• In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.
• To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.
• Halve or quarter the potatoes depending on their size and add to the large bowl. Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container - don't pour it down the drain), corn, spinach, parsley, and toss well to combine.
• Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.
• Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.

HERBED POTATO SALAD

Steps:

• In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
• Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
• In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
• Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
• Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
• Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

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.

REAL FOOD HOMEMADE POTATO SALAD {NO MAYO}

Steps:

• Wash and prep all produce.
• Cut potatoes into halves or quarter depending on how big the potatoes are. Add them to a stock pot, barely cover with water and boil until fork tender - about 10 minutes. Drain potatoes and add to a large mixing bowl. Mash potatoes up a bit, leaving some chunks remaining.
• While potatoes are cooking, dice celery and onion. Chop the dill and dice the pickles.
• Immediately add diced onions on top of HOT potatoes to steam for about 10 minutes. [Note: If you don't like raw onions, you can do a quick sauté instead while the potatoes are cooking. Or simply omit onions.]
• Add celery, dill, sour cream, mustard, apple cider vinegar and sea salt to the potatoes. Fold to incorporate.
• Fold in the pickles.
• Taste for seasoning. Add more sea salt or mustard if needed.
• Refrigerate about 30 minutes to 1 hour before serving if you prefer your potato salad to be cold.

CREAMY POTATO SALAD WITHOUT MAYO

Steps:

• Prepare veggies - Boil potatoes in water until potatoes are knife tender. Once cooked, dice boiled potato into bite-size pieces. Also, small dice celery, shallot, jalapeno (if using). Chop herbs and set aside.
• In a wide bowl, add sour cream and cream cheese and whisk to combine until smooth. Add remaining dressing ingredients with generous 2-3 pinch of black pepper and salt. Top with diced celery, onion, herbs, capers, cranberry, and potatoes.
• Toss potatoes in dressing until dressing fully coats the potatoes. Taste and adjust salt/lemon juice. Transfer to a serving bowl. Garnish with more fresh herbs, cranberries, and black pepper (to taste). Serve and Enjoy!

WHOLE30 POTATO SALAD

Steps:

• Pour potatoes into a colander and wash with warm water.
• Add clean potatoes to stock pot and cover potatoes with water. Bring to boil. Add 1 tbsp of salt.
• Allow potatoes to cook until they easily pierce with a knife, about 15-20 minutes.
• While potatoes are cooking, thinly slice the onion and finely chop the herbs and garlic.
• In a small bow, whisk together the ingredients for the dressing.
• Once the potatoes are cooked, remove from heat and strain in colander. Place in fridge to allow to cool for about 5 minutes.
• Once potatoes are cool enough to handle, cut in half and put into a large mixing bowl.
• Pour dressing over potatoes and add herbs and garlic. Mix well and serve.

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.

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.

HEALTHY LEMON DILL POTATO SALAD (NO MAYO)

Steps:

• Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a large bowl.
• While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing in a bowl and whisk till combined.
• Add dill and spring onions to the bowl with the potatoes and pour the dressing over the potatoes while they are still warm. Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.

MEDITERRANEAN POTATO SALAD

Steps:

• Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
• When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
• To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
• Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.

NO MAYO VEGAN POTATO SALAD

Steps:

• Add potatoes to a pot and cover with water. Cover with the lid and bring to a boil. Once boiling, remove the lid and continue to boil until fork tender (approx. 15 minutes). Drain and allow to cool.
• While the potatoes are cooling, prepare the dressing. Combine all of the ingredients in a bowl and whisk to combine. Set aside.
• When the potatoes have cooled, cut potatoes in half or quarters and place in a bowl. Add dressing, herbs and red onion to the bowl and gently toss to combine. Place in the fridge for 30 minutes.
• Remove from the fridge and taste. If bitter, add a pinch of sugar and toss to combine. Add salt if needed.

FRENCH-INSPIRED POTATO SALAD

Steps:

• Place 2 pounds small red or Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 15 to 20 minutes. Meanwhile, chop the herbs and scallions, and make the dressing.
• Coarsely chop 1/2 cup loosely packed fresh tender herbs. Thinly slice 4 medium scallions.
• Place 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain Dijon mustard, 1/4 teaspoon black pepper, and the remaining 1 teaspoon kosher salt in a large bowl. Whisk well to combine and emulsify.
• Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle but still warm. Halve the potatoes (or quarter if large) and transfer to the bowl of vinaigrette. Gently toss to coat the potatoes. Add the herbs and scallions and toss lightly to combine. Set aside for 10 minutes to allow for the flavors to meld. Serve warm or at room temperature.

A DILLY POTATO SALAD, NO MAYO

Steps:

• Place potatoes large saucepan.
• Add water to cover.
• Bring to boil; cook until potatoes are just tender.
• Add beans; cook 2 minutes.
• Drain; cool slightly.
• Mix potatoes, beans, olives, celery and onion in large bowl.
• Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
• Refrigerate at least 4 hours or until ready to serve.
• Stir before serving.