I need a recipe for potato salad without mayonnaise or miracle whip. Anyone??

Answer 1

Sounds like you're looking for a German Potato salad. Perhaps try one of these: http://allrecipes.com/Search/Recipes.aspx?WithTerm=german+potato+salad

Answer 2

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Answer 3

Ingredients
2 tbsp walnut pieces (optional)
1 tbsp tarragon or cider vinegar
2 tsp Dijon mustard
2 tbsp olive oil
2 tbsp walnut oil
1 tsp honey
flaked sea salt and freshly ground black pepper
900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed
1 tbsp chopped fresh tarragon leaves
1 large shallot, finely chopped
2 tbsp chopped cornichons or gherkins (optional)



Method
1. If you're using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.
2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.
3. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.
4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.

Answer 4

This one is so straightforward and engaging. whilst i want a metamorphosis of %. I make this up as a replace of standard potato salad. Zesty Potato Salad: a million a million/2 pounds pink potatoes a million/4erd a million/2 cup italian dressing a million/4 surprisingly spiced brown mustard a million cup sliced celery a million/4 minced parsley 2 tbsp chopped green onion Boil the potatoes till they are fork comfortable, drian. meanwhile mixture the dressing and mustard which comprise the parsley. Pour over the potatoes, celery, and green onions. Toss to coat, conceal and sit down back a pair of hours till now serving.

Answer 5

Try German potato salad. It uses vinegar. Some recipies call for bacon, which I don't eat, but you could use fake bacon crumbles I suppose if you wanted the flavor but not the fat and meat. I tried it for you, there are gobs of recipies. just go to the above box, where it says 'search for questions' and type in "German Potato Salad" . there are LOTS of recipies, you can pick your favorite. yum yum, now I'm hungry for german pot. salad!

does it HAVE to be potato salad? when I go to a potluck and bring the potato dish, I quarter red and yukon gold potatoes, and toss with olive oil, salt peppr and roast in oven till done. you can throw a splash of vinegar when they've cooled a bit, not too much. this gets more compliments than any potato salad I ever made.

Answer 6

Potato Salad
2 pounds potatoes (red or a waxy variety)
1/2 cup chopped celery (about 1 medium stalk)
2 tablespoons onion (about 1 ounce of raw onion), scallion or chives
1/2 cup cottage cheese, pureed in blender
1/2 cup plain yogurt
salt and freshly ground black pepper to taste
Bring large pot of water to a boil. Add potatoes and cook uncovered until tender but firm, about 15-20 minutes. Drain.

Peel the potatoes if desired, and cut into bite-sized pieces. Combine the potatoes with the chopped celery and onion.

Combine the pureed cottage cheese and yogurt. Add to the potato mixture and toss gently until coated. Season with salt and pepper

Answer 7

No-Mayo Potato Salad

2 pounds potatoes, cut into about 1/2" dice
1/2 lb green beans, cut into about 1/2 hich pieces
1 (6 oz) jar marinated artichoke hearts
2 T chopped pitted kalamata olives
2 T white balsamic vinegar
2 T chopped fresh parsley
1/2 t salt
1/4 t fresh ground black pepper

Directions
Place potatoes in a saucepan; cover with water, and bring to a boil. Cook about 10-15 minutes or until very tender. Add beans; cook 2 minutes or until beans are crisp-tender. Drain well.

Drain artichokes in a colander over a bowl, reserving 2 tablespoons marinade; chop artichokes. Add artichokes and olives to potatoes.

Combine 2 tablespoons marinade, vinegar, and the remaining ingredients. Drizzle dressing over salad, tossing to coat. Cover and chill.
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French-Style Potato Salad
Serves four as a side dish.

2 lb. Yukon Gold potatoes, scrubbed but not peeled
1-1/3 cups dry white wine (or 1/2 cup white-wine vinegar)
Kosher salt and freshly ground white pepper to taste
1/2 cup extra-virgin olive oil
1 Tbs. minced shallot
2/3 cup chopped scallions

Boil the whole unpeeled potatoes in generously salted water until fork-tender, 20 to 30 minutes., depending on size. As soon as you can handle the potatoes but while they're still warm, slice them just under 1/2 inch thick with a very sharp knife.

In a small saucepan over medium heat, boil the wine until it's reduced by half. (If using vinegar, don't cook it.) Sprinkle the salt, white pepper, and hot reduced wine (or the vinegar) over the warm potatoes; toss gently. Add the olive oil, tossing just until combined, and then add the shallots and scallions. Taste and adjust the seasonings. Serve at room temperature.

Answer 8

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 9

My favourite recipe has neither. These number are very rough. If you want more of one thing or less of another I'm sure it'll still work just fine. Here it is:
8 potatoes, cook in the skin, cool and then chop.
8 radishes, thinly sliced
1/2 cucumber, diced
1 green pepper, diced
1/2 sweet onion minced
1/2c chopped parsley
1t minced garlic (optional)
1/4c oil (olive is best)
1/4c lemon juice or cider vinegar
1t salt

Answer 10

I would definately try a German Potato Salad recipe.

Try out the site below for a great recipe.