Potato Salad No Mayonnaise 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.

POTATO SALAD (NO MAYONNAISE)

Steps:

• Fry bacon until well done, drain, and crumble. Set aside.
• In a saucepan, place potatoes in salted cold water and cover.
• Bring potatoes to a boil and cook 20 to 25 minutes or until tender. Drain and cool.
• Peel potatoes (if desired), cut into 1/4-inch slices, and place in a mixing bowl.
• Add onions, parsley, and half of the bacon crumbles to the potatoes.
• In a small bowl, combine vinegar, oil, hot sauce, sour cream, salt, and pepper.
• Add the vinegar mixture to potato mixture and toss.
• Cover and chill for at least 4 hours.
• Garnish with the remaining bacon and serve.

FRENCH POTATO SALAD

Steps:

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

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.

SPANISH POTATO SALAD ( NO MAYONNAISE)

Steps:

• Scrub potatoes, and in a large pot of boiling salted water, cook potatoes 20 to 25 minutes until just tender.
• If your potatoes vary in size, remove them individually as they reach this stage and allow the larger ones to continue cooking until they also are tender.
• Drain potatoes and set aside until cool enough to handle.
• In a large bowl, whisk together oil, vinegar, salt and pepper until well combined.
• Add to this the tomatoes, onion, and olives and mix well.
• Remove skin from potatoes, and cut into 1/2 inch pieces.
• Add potatoes to the bowl of other ingredients, and mix well.
• Serve well chilled.

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.