What is a good recipe for potato salad with NO mayo?

Answer 1

Balsamic Vinegar Potato Salad

10 medium red potatoes, diced
1 small onion, chopped
1/2 cup diced roasted red peppers
1 (4 ounce) can sliced black olives, drained
1 (10 ounce) can quartered artichoke hearts, drained
1/2 cup balsamic vinegar
3 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon mustard powder
2 tablespoons chopped fresh parsley

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DIRECTIONS:
Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl.
Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.



Carribean Sweet Potato Salad

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts

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DIRECTIONS:
Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.



Potatosalata

1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1 red onion, thinly sliced
5 large red potatoes
2 tablespoons chopped fresh parsley

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DIRECTIONS:
In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.


French Cafe Summer Salad

INGREDIENTS:
14 medium red potatoes
1/4 cup olive oil
2 cloves garlic, crushed
2 tablespoons Dijon mustard
2 cups shredded red cabbage
1 (11 ounce) can whole kernel corn, drained
1 large red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 cucumber, diced
1 (15.5 ounce) can white kidney or cannelini beans, rinsed and drained (optional)
1/2 cup grated Romano cheese
salt and ground black pepper to taste

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DIRECTIONS:
Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat, and cook until tender, but still firm. It will take about 20 minutes. Drain, cool and cut into bite-size pieces.
In a large salad bowl, whisk together the olive oil, garlic, and Dijon mustard. Add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. Add kidney beans, if desired. Mix in the cooled potatoes. Wash your hands, and use them to mix everything together until well coated with the dressing. Gently stir in the Romano cheese, and season with salt and pepper to taste. Chill for one hour before serving.

Answer 2

Substitute Italian dressing

or make hot German potato salad


Home > Recipes
German Potato Salad
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Beer and Bratwurst


Bobby Flay
Great dinner ideas:
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Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 8 servings

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3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Answer 3

I cannot eat mayo, so when I make potato salad, I mash some of the potatoes and then make it like regular potato salad. Add onions pickles and hard boiled eggs. I like adding a little bit of the pickle juice too.

Answer 4

Grilled Mustard Potato Salad

INGREDIENTS:

* 3 Yukon Gold potatoes, cubed
* 3 red potatoes, cubed
* 1/4 cup canola oil
* 3 tablespoons distilled white vinegar
* 1 tablespoon Dijon mustard

DIRECTIONS:

1. Preheat an outdoor grill for high heat.
2. Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl.
3. In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.
4. Arrange potatoes in a single layer on a sheet of foil, and place on the prepared grill. Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve.


* 1/2 teaspoon celery salt
* 1/4 teaspoon pepper

Answer 5

look for recipes that are called German Potato Salad. i think it's served warm but it's the only one I know of with no mayo

Answer 6

Picnic Potato Salad (No Mayonnaise)

6 cups peeled, diced, cooked potatoes
1/3 cup vinegar or lemon juice
1/3 cup chopped green onions
1/4 cup butter, melted
1 tablespoon chopped fresh dill, or to taste
1 teaspoon sugar
1 1/2 cups sliced celery
1 1/4 cups sour cream
3/4 cup chopped orange or red pepper

Combine potatoes, vinegar or lemon juice, onions, melted butter, dill and sugar; toss well. Microwave at high (100%) for 2 minutes or until warm. Cover and let stand 1 hour to blend flavors. Just before serving, stir in celery, sour cream, and chopped pepper. Add salt and pepper to taste. Yield: 8 servings.

Answer 7

Get a good German Potato Salad recipe........I think most of them are without mayo. A good place to look for a recipe is...all recipes.com

Answer 8

Mustard potato salad is the best! Its common in the south - I eat it all the time with barbecue. About.com has lots of recipes. You could just search on yahoo for mustard potato salad.

Answer 9

Baked Potato Salad

8 medium baking potatoes
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 cup sour cream
1 cup shredded sharp cheddar cheese
3/4 cup cooked bacon, crumbled
1/2 cup sliced green onions
1 teaspoon salt
1 teaspoon pepper

Bake potatoes with skins on at 425ºF. for approximately 1 hour (or until potatoes can be easily pierced with a fork). Cool completely. Leaving the skins on, cut potatoes into bite-size chunks. Set aside.
In a very large mixing bowl, combine all other ingredients stir until well blended. Add potatoes and toss until all pieces are well coated (more sour cream may be added to moisten if necessary). Cover tightly and chill for at least 2 hours in the refrigerator (overnight is even better).Serve cold.




Herbed Roasted Potato Salad

2 lb. small red potatoes, scrubbed & quartered
1/4 cup olive oil
salt & pepper to taste
1 tablespoon fresh chives, snipped
1 teaspoon fresh thyme, snipped
1 large head garlic, outer skin intact, tip removed
1 tablespoon balsamic vinegar
1/2 cup pitted black olives, chopped
1/4 cup pitted green olives, chopped

In a greased baking pan, combine potatoes, olive oil, salt and pepper to taste, chives, thyme and garlic. Cover tightly with foil and bake in preheated 425 F (220 C) oven for about 20 minutes. Remove foil and continue to bake for about 20 minutes longer or until the potatoes start to brown. Remove from oven and let cool for about 5 minutes.
Transfer head of garlic to cutting board, squeeze the cloves out of skin and mash cloves.
In a serving bowl, combine mashed garlic, vinegar and olives. Add potatoes with any juices from pan and toss gently to coat.

Answer 10

I'm from the south and my mom makes it by boiling potatoes and adding sweet pickle relish, mustard, onions, hot peppers, and mayo. If you don't like mayo in it you could substitute it with ranch dressing.

Answer 11

There are recipes for non-mayo potato salad...but, alas, no good ones. They tend to taste.......disappointing.