ULTIMATE RED SKINNED POTATO SALAD (MAYO FREE!)
Hate mayonnaise? No mayo needed for this mouthwatering Red Skinned Potato Salad! Packed with toppings, this is sure to become a summertime favorite.
Provided by Iowa Girl Eats
Categories light and healthy, salad, side dish
Yield serves 4-6
Number Of Ingredients 12
Steps:
- Add Honey-Dijon Vinaigrette ingredients to a jar with a tight fitting lid or bowl then shake or whisk to combine. Set aside.
- Add potatoes to a large pot then fill with cold water and season with salt. Bring to a boil then cook until potatoes are tender, 10-15 minutes. Drain then return potatoes to pot off the heat for 5 minutes to help evaporate excess water.
- Toss warm potatoes with 1/3 cup Honey-Dijon Vinaigrette then refrigerate for 1 hour or up to overnight.
- Heat olive oil in a large skillet over medium heat then add onions and a dash of salt. Cook, stirring every so often until onions reach a caramel brown color, 20-25 minutes, reducing heat slightly if they start to brown too quickly. Remove skillet from heat then let cool slightly. (Can be done ahead of time. Cool then store in the refrigerator.)
- Place eggs in a saucepan then cover tops by 1 inch with cold water. Bring to a boil, place a lid on top, then remove pan from heat and let sit for 12 minutes. Drain then plunge eggs into ice water or run under cold water for a few minutes. Peel eggs when cool enough to handle then chop and set aside. (Can be done ahead of time. Cook then peel eggs and store in the refrigerator.)
- Combine marinated potatoes with caramelized onions, chopped hard-boiled eggs, bacon, and green onions with as much Honey-Dijon Vinaigrette as you like (some people like their salads more saucy than others,) then toss to combine. Taste then adjust salt and pepper if necessary.
- NOTE: to enjoy as a warm salad, combine warm potatoes (do not refrigerate) with caramelized onions, bacon, and green onions then dress with vinaigrette.
LOW-FAT POTATO SALAD
This is a deliciously creamy yet low-fat potato salad. The french dressing plus the mayo and yogurt adds some tang and colour to the salad. I have never felt the need to add any salt to this recipe. Plan ahead, this salad needs 2x4 hours chill time. NOTE: If you choose to use the whole eggs instead of egg whites the fat content of this salad will increase. It is also nice to use the 3 or 4 egg whites and then use one sliced whole egg as a decorative topping.
Provided by LUv 2 BaKE
Categories Potato
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel warm potatoes; cut into cubes.
- Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
- After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
- In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
- Pour dressing over salad; toss; stir in egg whites.
- Cover salad and refrigerate at least 4 hours or overnight.
- Before serving, if desired, sprinkle with paprika.
Nutrition Facts : Calories 279.6, Fat 9.9, SaturatedFat 1.1, Cholesterol 5.6, Sodium 1388.2, Carbohydrate 39.8, Fiber 7.5, Sugar 6.3, Protein 10.5
RED POTATO SALAD, LOW-FAT
Make and share this Red Potato Salad, low-fat recipe from Food.com.
Provided by wildheart
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes, celery, and onion in a pretty bowl.
- Mix the remaining ingredients.
- Stir in gently.
- Chill for a minimum of 2 hours before serving.
RED SKINNED POTATO SALAD
This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.
Provided by Donna
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 16.2 g, Cholesterol 120.6 mg, Fat 36.9 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 6.9 g, Sodium 535.8 mg, Sugar 1.7 g
REDSKIN POTATO SALAD
Make and share this Redskin Potato Salad recipe from Food.com.
Provided by MellyBelly
Categories Potato
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Clean and Dice Potatos, boil in salted water.
- Boil the potatos until tender, but NOT mushy.
- Clean and Cut Celery and Carrots.
- Add Celery, Carrots, Craisons, Drained and Cooled Potatos to a mixing bowl and gently toss.
- Add Sour Cream, Mayo, Relish and Honey Mustard, Fiesta Party Mix Dip, and Salt and Pepper.
- Gently Mix.
- I like to Chill my potato salad for atleast an hour before serving.
Nutrition Facts : Calories 258.4, Fat 2.6, SaturatedFat 0.5, Cholesterol 3.7, Sodium 168.4, Carbohydrate 55.5, Fiber 5.7, Sugar 14.1, Protein 6.1
CLASSIC RED-SKINNED POTATO SALAD
Steps:
- Gather the ingredients.
- Put the potatoes in a large saucepan and cover with salted water. Cover the pan and bring the potatoes to a boil.
- Reduce the heat to medium-low, and cook for about 10 to 15 minutes, or until fork tender. Drain and let cool completely.
- Combine potatoes, eggs, celery, cucumber, and onion in a large bowl. Stir in 3/4 cup mayonnaise , the relish, and mustard. Add more mayonnaise, as needed, to taste.
- Add salt and freshly ground black pepper , to taste.
- Serve and enjoy!
Nutrition Facts : Calories 445 kcal, Carbohydrate 35 g, Cholesterol 109 mg, Fiber 3 g, Protein 8 g, SaturatedFat 5 g, Sodium 477 mg, Sugar 6 g, Fat 31 g, ServingSize 6 servings, UnsaturatedFat 0 g
REDSKIN POTATO SALAD (LOW FAT)
This is a simple, easy potato salad. I made the recipe myself. I used Light Mayonnaise (35 cal. & 3.5 g of fat per T.). It's better after it chills completely, but if you need to sneak some it's not bad right after you mix it. :) If you want a variation, you can substitute part of the lt. mayo for lt. or fat-free sour cream.
Provided by Gigi94
Categories Potato
Time 32m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Wash the potatoes and cube them. Boil them for app. 12-13 minutes and drain. While they are boiling, chop the celery and onions. Place vegetables in the mixing bowl. Add salt and pepper, then mayonnaise. Stir until thoroughly mixed. Chill before serving.
Nutrition Facts : Calories 170.7, Fat 6.1, SaturatedFat 0.9, Cholesterol 6.3, Sodium 390.9, Carbohydrate 26.7, Fiber 3.3, Sugar 2.4, Protein 3
RED POTATO SALAD
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Provided by Michelle Ramey
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g
SECRET INGREDIENT LOW FAT POTATO SALAD!
I am ALWAYS asked what is in this family favourite Potato Salad - it's a very common but secret ingredient which just makes it so tasty! I am about to tell the secret now....it's liquid Maggi Seasoning! I also like to add diced cornichons, small dill pickles or gherkins as we call them in England, and diced ham as well! This recipe is also low-fat making it a guilt free accompaniment for all your Barbeques & Family gatherings! I have added some optional additions at the end - which makes it a very adaptable potato salad recipe.
Provided by French Tart
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the potatoes if needed & cut into 1" dice. Boil until just tender - not TOO soft! Drain the potatoes in a colander and set on one side too cool.
- Meanwhile, mix together the low fat mayonnaise, low fat creme fraiche OR low fat sour cream & Maggi seasoning. Add the black pepper to taste.
- Add the mayonnaise mixture to the potatoes and mix well but try not to break the potatoes up. Add the cornichons, ham & spring onions to the potato salad - mix through gently.
- Taste and add more Maggi seasoning or black pepper if required.
- Put into an attractive bowl and sprinkle more spring onions on as a garnish or parsley. I also like to sprinkle on smoked paprika as a garnish topping too.
- Optional:.
- Instead of the ham, use crisply fried bacon. Great with egg - egg & bacon potato salad! Instead of the spring onions, use diced red onions.
- I have also added diced left over chicken & chopped apple to this mixture.
- I have given the option of using more or less mayonnaise mixture for personal taste; some people like it very creamy & others like it not so creamy!
- Maggi seasoning is quite salty, so use 1 tablespoon to start with, adding more if needed - teaspoon by teaspoon!
Nutrition Facts : Calories 226.9, Fat 1.9, SaturatedFat 0.6, Cholesterol 14.8, Sodium 790.2, Carbohydrate 42, Fiber 5.9, Sugar 2.6, Protein 11.4
RED SKIN POTATO SALAD
This is from "Donna" at the All Recipes web site. This is my FAVORITE potato salad. If you do not care for the tangy mustard flavor of regular potato salad, give this one a try. It is creamy, with the taste of bacon, celery, and some onion. It does have eggs, so it's not a "leave it out all day at a picnic" salad.
Provided by French Lavender
Categories < 15 Mins
Time 2m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, add potatoes & cook about 15 minutes until tender, but firm.
- Drain & set in fridge to cool.
- Once cool, chop with the skin on.
- Combine potatoes, eggs, bacon, onion & celery.
- Mix together mayo, sour cream and salt & pepper.
- Add to other combined ingredients.
- Chill 1 hour before serving.
Nutrition Facts : Calories 399.1, Fat 31.2, SaturatedFat 9, Cholesterol 131.3, Sodium 583.5, Carbohydrate 20.7, Fiber 1.5, Sugar 3.7, Protein 9.5
10 MINUTE LOW-FAT POTATO SALAD
Potato salad from scratch in just 10 minutes, and it's low fat too. I love the creamy taste of the dressing, and the olives compliment the mustards. This can easily be double to accommodate a larger family, however it would take about 5 minutes longer to prepare.
Provided by Random Rachel
Categories < 15 Mins
Time 10m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Wash, dry, and stab potatoes. Place on a microwave safe plate and nuke for 6 min 40 sec. (If you double the recipe, increase the time to 11 min 20 sec.).
- Meanwhile, stir the yogurt and mayo together in your serving bowl, add the mustards and set aside.
- Dice the pickle, add it and the olives to the dressing mix.
- When the potatoes are done, slit each into quarters, and rinse in a strainer under cold water until cool enough to handle. Chop them into bite sized pieces, and rinse again until they are cooled completely.
- Toss the potatoes in the dressing and -tada- you have fresh potato salad in under 10 minutes.
Nutrition Facts : Calories 275.5, Fat 3, SaturatedFat 0.5, Cholesterol 3.9, Sodium 565, Carbohydrate 55.1, Fiber 7.2, Sugar 6.3, Protein 9
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