Question by Sarah York: Mayo-free recipe for potato salad?
I was asked to bring potato salad to a birthday party. It is so hot outside that I don’t want to make it with anything that could go bad in hot weather. Or, at least that won’t go bad as fast as mayo.
At the same time, it is potluck – so I can’t serve it hot or cook it right before serving it. I need to be able to refridgerate it and serve it out of a fridge.
Any good recipes for this?
Best answer:
Answer by tod m
http://search.yahoo.com/search?p=potato+dish&fr=ush-ans&ygmasrchbtn=Web+Search
What do you think? Answer below!
Related eBooks
Fat Burning Kitchen:Never count calories again
Low Glycemic Veggies
100% protein quinoa grain
Daily Antioxidant/Natural Remedies
Get Truth About Healthy Teeth
Healthy Cooking
6 comments
No ping yet
loveViet521 says:
June 24, 2014 at 2:12 pm (UTC 0)
http://cliqueclack.com/food/2009/05/24/gourmet-potato-salads-for-the-mayophobic/
I just googled this, hopefully you like it and theyre easy to make.
Hope this helps!
Liz says:
June 24, 2014 at 2:15 pm (UTC 0)
German potato salad doesn’t have mayo
http://www.foodnetwork.com/recipes/bobby-flay/german-potato-salad-recipe/index.html
Robert S says:
June 24, 2014 at 2:47 pm (UTC 0)
There are mayo substitutes which do not contain egg yolk.
But you can use a mixture of sour cream & yoghurt.
LoneRanger says:
June 24, 2014 at 3:01 pm (UTC 0)
People are going to expect regular potato salad! Try making it the night before – refrigerate-this gives the ingredients time to really flavor the salad. If you’ve got to transport, place in a little cooler.
If you’re having to serve this outside, and it might have to sit for a while, place the bowl inside a larger bowl, in which you have put a bed of ice chips. It will keep for quite a while.
pennybarr says:
June 24, 2014 at 3:03 pm (UTC 0)
I used to make this really great roasted or grilled potato salad. Unfortunately, I never wrote it down and I seldom use measurements so they measurements are approximate. This potato salad is best served warm or at room temperature, but you can also boil the potatoes if you want to prepare it a day ahead of time.
Ingredients
6 Small Yukon Gold or Small New Red Potatoes, halved or quartered depending on size (if grilling cut in half)
2-3 tablespoons olive oil
1/2 teaspoon dijon mustard
1 tablespoon chopped fresh rosemary
1/2 cup finely chopped onion
1-2 tablespoons rice wine, champagne, sherry or white vinegar (use less if using regular white vinegar.
Kosher Salt or regular & Pepper to taste
Preheat oven to 400 degrees or turn on BBQ
Toss potatoes with olive oil, salt and pepper. Spread out on baking sheet and put in oven for 20-30 minutes or until soft inside and brown on the out side. Or, grill potato halves until cooked through.
Put potatoes in a bowl and toss with the rest of the ingredients.
This is a link to similar recipe but you can change the servings at the top and the ingredient amounts will automatically change. I don’t care the color that regular Balsamic vinegar turns potatoes, so you might want to substitute a white balsamic or lighter colored vinegar
http://www.food.com/recipe/rosemary-roasted-potato-salad-28557
Polish Princess says:
June 24, 2014 at 3:15 pm (UTC 0)
Mayo-free Potato Salad Recipe
Serves 4-6 as a side or appetizer
10 medium red potatoes, scrubbed
4-6 scallions, trimmed
2 tablespoons crumbled feta cheese
Honey-Mustard Vinaigrette to taste (see recipe below)
Cube the potatoes and boil them until soft, about 10 minutes, strain, and let sit for 15-20 minutes. Mince the scallions and mix with the vinaigrette and feta. When the potatoes have cooled, mix everything together and let sit refrigerated for a few hours before serving to let the flavors mingle.
Honey-Mustard Vinaigrette
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon mustard, whole grain or Dijon
1 teaspoon honey
Salt and pepper to taste
Mix together in a cup or container.
http://marcussamuelsson.com/recipes/mayo-free-vegetarian-potato-salad-recipe
======================================
Potato Salad with Fava Beans and Fennel
Serves 4
1 pound waxy boiling potatoes (such as red, new, or fingerling), scrubbed
1 pound fava bean pods, shelled (about 1 cup)
1 small fennel bulb, thinly sliced (about 1 cup)
2 tablespoons chopped fennel fronds
2 tablespoons chopped chives
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt
Freshly ground black pepper
Place the potatoes in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are tender and easily pierced with a fork. Drain and set aside until just cool enough to handle. (For tips, see How To Boil Potatoes.)
Meanwhile, blanch the fava beans and remove the outer skins: Have ready a bowl of ice water and a slotted spoon. Bring a pot of water to a boil over high heat. Add the fava beans and boil for 30 seconds. Quickly remove the beans using the slotted spoon and plunge them into the ice water. Drain the beans and remove the skins; they should slip right off. (For tips, see How To Pick, Clean and Prepare Fava Beans.)
Halve or quarter the potatoes and place them in a large bowl. Whisk together the olive oil, lemon juice, and lemon zest, pour over the potatoes, and toss. Add the fava beans, sliced fennel, fennel fronds, and chives to the bowl and toss. Season with salt and pepper.
Serve at room temperature or cover and chill in the refrigerator.
http://www.thekitchn.com/thekitchn/vegetable/recipe-potato-fava-bean-fennel-salad-119185
====================================
Olive and Parsley Potato Salad
serves 6 for dinner, with leftovers for lunch
3 pounds new or fingerling potatoes, scrubbed
12 ounce jar pitted Kalamata olives
4 large shallots, peeled and thinly sliced
1/3 cup olive oil
Zest and juice of 1 lemon
2 teaspoons coarse salt
Freshly ground black pepper
Small handful flat parsley, finely chopped
Bring a 4-quart (or larger) pot of water to boil over high heat. Stir in at least 1 tablespoon salt. Add the potatoes and bring back to a boil. Turn the heat down and simmer the potatoes for 12 to 15 minutes, or until they can be easily pierced with a fork. Drain the potatoes and set aside to cool for a few minutes while you make the dressing.
Cut the olives in half lengthwise (make sure to reserve their brine) and mix with the shallots in a large bowl. Whisk together the olive oil, lemon juice, and about 1/4 cup of the olive brine.
Quickly cut the potatoes into quarters. They should still be hot, so work carefully and quickly! Toss the potato quarters with the shallots and olives. Pour the dressing over, and toss with the lemon zest, salt, pepper, and parsley until well-combined.
Cover and refrigerate for several hours before serving.
http://www.thekitchn.com/thekitchn/side-dish/lunch-recipe-olive-and-parsley-potato-salad-114308