Summer Potato Salad With No Mayo Food

SUMMER POTATO SALAD RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.
• Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.
• Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.
• Dice the red bell pepper, removing the ribs and seeds.
• Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.
• In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, salt, and pepper and stir until smooth.
• Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
• Sprinkle the potato salad with chopped chives, for garnish.
• Enjoy!

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.

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.