Real Food Homemade Potato Salad No Mayo

SOUTHERN POTATO SALAD (WITHOUT MAYO!)

Steps:

• Cut the potatoes into 1 1/2" to 2" chunks (with the peel left on). Bring a medium pot of water to a boil. Add the potato pieces and eggs (in the shell) to the water and set to a light boil for 15 minutes. If after 15 minutes the potatoes are not tender when pierced with a fork, then remove the eggs and continue boiling the potatoes for a few minutes more. When finished drain and run cool water over top of the eggs and potatoes.
• Meanwhile, dice the celery and onion and add to a large mixing bowl. In a separate smaller bowl, whisk together the sour cream, mustard, melted butter, salt, paprika, and pepper. Set aside.
• Dice the cooked potatoes into smaller 1/2" pieces and add to the large bowl. Peel and dice the eggs (I use one of these slicers to cut the egg longways and then crossways for a quick dice) and add to the large bowl. Pour the sour cream mixture over top and toss to combine. Serve immediately or refrigerate for up to 5 days.

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.

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.

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.

REAL GERMAN POTATO SALAD (NO MAYO)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
• Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.

THE ORIGINAL POTATO SALAD WITH REAL MAYONNAISE

Steps:

• Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
• Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.