POTATO SALAD NO MAYO
This herb potato salad recipe is simple to make yet extraordinary in flavor! Made with a vibrant herb vinaigrette (and not a drop of mayonnaise in sight), this crowd-pleasing salad will become your go-to recipe for every occasion! Can be served warm, cold or at room temperature! (Dairy-free, Gluten-free, Vegetarian, Vegan)
Provided by Cheyanne Holzworth
Categories Side Dish
Time 35m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 211 kcal, Carbohydrate 26 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 42 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
HERBED POTATO SALAD
This healthy potato salad recipe is full of fresh flavor. It's mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.
Provided by Cookie and Kate
Categories Salad
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 318 calories, Sugar 4.2 g, Sodium 1861.5 mg, Fat 14.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 44.3 g, Fiber 5.1 g, Protein 5.4 g, Cholesterol 0 mg
LEMONY ROASTED POTATO SALAD
This is a nice alternative to a mayo-based potato salad which is easy to make and has a unique flavor. It is great for people on a diet and is exceptionally healthy and tasty - it has everything you would want out of a dish like this.
Provided by Simply Healthy Family - Team
Number Of Ingredients 8
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.
NO MAYO POTATO SALAD
Quick and very simple, basic potato salad. Great for picnics or outdoor gatherings because there is no mayo to spoil in the heat or sun. This recipe comes from an "e-zine" for recipes that I receive each week by email.
Provided by Kozmic Blues
Categories Potato
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 346.2, Fat 7.1, SaturatedFat 1, Sodium 23.5, Carbohydrate 65, Fiber 8.3, Sugar 3, Protein 7.6
A DILLY POTATO SALAD, NO MAYO
Seasoned just right, this potato and bean salad will be a hit at your next summertime BBQ. This is much lower in fat than the usual potato salad.
Provided by Annacia
Categories Potato
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 139.8, Fat 5.5, SaturatedFat 0.7, Sodium 57.3, Carbohydrate 20.7, Fiber 3, Sugar 1.8, Protein 2.8
NO MAYO DILL POTATO SALAD
This is a potato salad made without mayo!This is better if made the night before it is to be served.
Provided by Chef jessica
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224.6, Fat 8.7, SaturatedFat 5.3, Cholesterol 17.5, Sodium 282.1, Carbohydrate 32.9, Fiber 4.1, Sugar 1.6, Protein 5.1
PICNIC POTATO SALAD WITH NO MAYONNAISE
This is a great potato salad if you're looking for one without mayonnaise.
Provided by It's A New Day
Categories Salad Potato Salad Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g
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