Looking for potato salad recipe...nooooo relish?

Question

Do you have any mustard potato salad recipes with no relish? I can't stand relish...pickles are fine..
Also, one (without mustard) made with red potatoes, and I think it was dill...anybody know a recipe similar?
Thanks!

The one without mustard, I tried at the Deli dept. at WalMart. Not sure what it was called, but I got addicted!

Answer 1

I make potato salad a lot, but I never use a recipe. Here's how I do mine:

--Cover the unpeeled red potatoes with water , put a lid on, and bring to a boil. Boil until a thin-bladed knife goes in easily, but before the skins start to split. Drain them and let them sit in cold water just a minute or so--they should still be hot when you peel them

--Do this by holding each one under cold running water (to protect your hands) and squeezing very lightly to loosen the skins. They'll slip right off. Slice them thickly and put them into a bowl.

--While they're still hot (this is important!) pour in 3 tablespoons white wine vinegar and season generously with salt and pepper. Then add 3 to 4 sliced green onions, a handful of chopped parsley (Italian if possible), and a BIG handful of chopped fresh dill. As far as I'm concerned, you cannot have too much dill!

--Drizzle with a little extra-virgin olive oil and toss. Let sit at room temperature until it's completely cool, then add a little more olive oil and toss one last time.

The nice thing about this one is that you can add, subtract or substitute ingredients according to what you like and what you're serving. You could use sauteed shallots instead of the green onion; you could use tarragon or cider vinegar instead of white wine; you can definitely add mustard (add it at the same time you add the vinegar); you can throw in hard-boiled egg, crumbled bacon or even shrimp at the end. Have fun.

Answer 2

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Answer 3

POTATO SALAD WITH ROASTED RED PEPPERS
Zingerman's is one of the best-known corner delis in the Midwest. This classic creamy potato salad, which has just the right amount of mayonnaise tang, is a mainstay on the menu there.
3 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch-thick slices
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice

3/4 cup finely chopped onion
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1/2 cup finely chopped drained roasted red peppers from jar

Steam potato slices just until tender, about 15 minutes. Transfer to large bowl. Drizzle with vinegar and lemon juice. Toss gently to coat. Cool to room temperature.

Combine next 5 ingredients in small bowl; whisk to blend. Pour dressing over cooled potatoes. Add red peppers. Toss gently to mix. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Makes 6 servings.

Answer 4

Bacon 'n' Onion Potato Salad:

Prep: 15 min., Cook: 25 min., Chill: 1 hr.

4 pounds red potatoes
1 (8-ounce) container sour cream
1 cup light mayonnaise
3 tablespoons Creole mustard
1 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, chopped (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
4 bacon slices, cooked and crumbled

Place potatoes and water to cover in a large Dutch oven; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into 1/2-inch-thick slices.

Stir together sour cream and next 4 ingredients.

Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill 1 hour or until ready to serve. Stir in bacon just before serving.

Yield: Makes 6 to 8 servings

Answer 5

Dill Potato Salad
Ingredients:
4 pounds all purpose potatoes (smooth-skinned, not russet)
1-1/4 cup mayonnaise (store bought, low-fat works too)
Juice from one lemon
1 teaspoon paprika
Salt and pepper to taste
2 Tablespoons finely chopped fresh dill
4 scallions (both white and green) finely chopped

Instructions
Scrub potatoes and boil with their skins on until the largest potato in the pot is fork tender. Let potatoes cool. Peel and cut in large dice. Mix together mayonnaise, lemon juice, paprika, salt and pepper to taste, fresh dill, and chopped scallions. Add mixture to potatoes and stir all will wooden spoon until potatoes are covered. Sprinkle salad with sweet paprika for color. Chill for at least an hour (overnight is even better, lets flavors mingle).

Answer 6

No matter what recipe you try....boil the potatos whole with the peel on until done. Peel and mash then add whatever...mayo/mustard, hardboiled eggs. pickles, onions.

The way you prepare the potato really, really makes a difference. Try it!

Answer 7

You just boil your red potatoes and dice them,add mayonaisse dry mustard, chopped red onions, chopped cucumbers,boiled eggs add salt and pepper to taste and sprinkle top with paprika.You can add chopped pickles of your choice also.

Answer 8

My Mom used to make her's really simply - with just cooked peeled, cooled potatoes, a little celery seed, a couple of hard boiled eggs and celery and Mayo.

Answer 9

INGREDIENTS:
4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste

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DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Answer 10

Potato Salad Recipe Relish