Best A Dilly Potato Salad No Mayo Recipes

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POTATO SALAD NO MAYO



Potato Salad No Mayo image

This herb potato salad recipe is simple to make yet extraordinary in flavor! Made with a vibrant herb vinaigrette (and not a drop of mayonnaise in sight), this crowd-pleasing salad will become your go-to recipe for every occasion! Can be served warm, cold or at room temperature! (Dairy-free, Gluten-free, Vegetarian, Vegan)

Provided by Cheyanne Holzworth

Categories     Side Dish

Time 35m

Number Of Ingredients 14

3 pounds Small Red Potatoes ( - scrubbed, washed and quartered)
2 TBS Granulated Sugar (- PLUS a pinch for dressing)
4 TBS White Wine Vinegar (- divided)
Kosher Salt & Ground Black Pepper
½ Cup Extra Virgin Olive Oil
2-3 cloves Garlic (- minced)
2 tsp Dijon Mustard
¼ - ½ tsp Crushed Red Pepper Flakes (- to taste)
½ Cup Fresh Parsley (- gently packed & chopped)
¼ Cup Fresh Dill (- gently packed & chopped)
3 TBS Fresh Cilantro (- gently packed & chopped)
4 Scallions (green part only) ( - thinly sliced (about ½ cup))
3 Ribs Celery ( - finely diced (about 1 cup))
1 small Red Onion ( - finely diced (about ¾ cup))

Steps:

  • Cook potatoes: Add 2 ½ quarts of COLD water to a large saucepan or pot. Add potatoes and bring the water to a gentle boil over high heat (SEE NOTE). Add in 2 tablespoons of salt, all of the sugar and 2 tablespoons of vinegar. Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are fork tender, about 10-12 minutes. Drain the potatoes in a colander and transfer to a large mixing bowl.
  • While the potatoes are cooking, make the dressing: In a small bowl, whisk together the oil, garlic, remaining 2 tablespoons of vinegar, Dijon, crushed red pepper flakes and a generous pinch of sugar. Season with 3/4 teaspoon of kosher salt and ¼ teaspoon ground black pepper. Whisk until fully combined. Add in the parsley, dill and cilantro. Stir until combined. Set aside.
  • Finish the potato salad: Drizzle half of the dressing over the warm potatoes (SEE NOTE) and gently toss to combine. Add in the scallions, celery and red onion. Toss again. Drizzle in the remaining dressing to taste. Gently toss until everything is coated. Taste and adjust for seasoning with salt and pepper.
  • Serve warm, at room temperature or chilled. If serving warm and right away, let it sit out on the counter for at least 10 minutes for the flavors to marry together.

Nutrition Facts : Calories 211 kcal, Carbohydrate 26 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 42 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

HERBED POTATO SALAD



Herbed Potato Salad image

This healthy potato salad recipe is full of fresh flavor. It's mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.

Provided by Cookie and Kate

Categories     Salad

Time 25m

Number Of Ingredients 10

2 pounds small red potatoes, scrubbed and sliced into 1/4-inch thick rounds
1 tablespoon fine sea salt
1/4 cup olive oil
1/3 cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
1/3 cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, roughly chopped
Freshly ground black pepper, to taste
3 stalks celery, chopped

Steps:

  • In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
  • Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
  • In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don't have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
  • Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
  • Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
  • Serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Nutrition Facts : Calories 318 calories, Sugar 4.2 g, Sodium 1861.5 mg, Fat 14.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 44.3 g, Fiber 5.1 g, Protein 5.4 g, Cholesterol 0 mg

A DILLY POTATO SALAD, NO MAYO



A Dilly Potato Salad, No Mayo image

Seasoned just right, this potato and bean salad will be a hit at your next summertime BBQ. This is much lower in fat than the usual potato salad.

Provided by Annacia

Categories     Potato

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

3 lbs cubed red potatoes
1/2 lb fresh green beans
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup vegetable oil
2 tablespoons white wine vinegar
2 1/2 teaspoons seasoning salt
2 teaspoons dill weed
2 teaspoons dry mustard

Steps:

  • Place potatoes large saucepan.
  • Add water to cover.
  • Bring to boil; cook until potatoes are just tender.
  • Add beans; cook 2 minutes.
  • Drain; cool slightly.
  • Mix potatoes, beans, olives, celery and onion in large bowl.
  • Whisk remaining ingredients in small bowl. Add to vegetables; toss to coat.
  • Refrigerate at least 4 hours or until ready to serve.
  • Stir before serving.

Nutrition Facts : Calories 139.8, Fat 5.5, SaturatedFat 0.7, Sodium 57.3, Carbohydrate 20.7, Fiber 3, Sugar 1.8, Protein 2.8

EASY ITALIAN POTATO SALAD



Easy Italian Potato Salad image

You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 11

5 to 6 medium red potatoes, cooked and cut into 1-inch pieces
2 garlic cloves, minced
1/2 cup chopped red onion
3 to 4 plum tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved
1 teaspoon dried oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

  • In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

NO MAYO DILL POTATO SALAD



No Mayo Dill Potato Salad image

This is a potato salad made without mayo!This is better if made the night before it is to be served.

Provided by Chef jessica

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

7 cups new potatoes, washed and quartered
8 ounces sour cream
2 teaspoons fresh dill, chopped (or equivalent in dried)
1 teaspoon dried parsley
2 tablespoons spicy brown mustard (Gulden's is what I use)
1/2 teaspoon salt
1/4 teaspoon pepper
1 -2 green onion, sliced thin with tops

Steps:

  • Bring large pot of salted water to boil. Add potatoes and cook till tender but still firm, about 15 minutes. Drain and rinse with cold water, then chill till cold thru.
  • In medium bowl, combine sour cream, dill, parsley, mustard, salt and pepper.
  • Pour dressing over completely cold potatoes and toss gently. Chill for a couple of hours or overnight for best flavor.
  • Garnish with sliced green onions before serving.

Nutrition Facts : Calories 224.6, Fat 8.7, SaturatedFat 5.3, Cholesterol 17.5, Sodium 282.1, Carbohydrate 32.9, Fiber 4.1, Sugar 1.6, Protein 5.1

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Potato salad is a staple side dish for various occasions, such as picnics, barbeques, and family dinners. However, many traditional potato salad recipes contain mayonnaise, which may not appeal to everyone's taste buds. Fortunately, there are alternative potato salad recipes that do not use mayonnaise, such as the dilly potato salad. This article will explore what a dilly potato salad with no mayo is, the benefits of consuming potato salad, and some recipe ideas to try.

What is a dilly potato salad with no mayo?

A dilly potato salad with no mayo is a variation of the classic potato salad that uses sour cream, Greek yogurt, or vinaigrette instead of mayonnaise. This recipe emphasizes fresh herbs, such as dill, chives, parsley, and garlic, to enhance the flavor of the dish. Some recipes also add other vegetables, such as celery, cucumbers, and red onions, to add crunch and texture to the salad. The end result is a creamy, tangy, and refreshing potato salad that is perfect for summer gatherings or any time of the year.

Benefits of consuming potato salad

Potatoes are a starchy root vegetable that provides a host of health benefits when consumed in moderation. They are a good source of dietary fiber, vitamins B and C, potassium, and antioxidants, which may help reduce inflammation, improve digestion, boost immunity, and support heart health. Additionally, potato salad is often paired with other vegetables, such as green beans, bell peppers, and tomatoes, which add extra nutrients and vitamins to the dish. However, the nutritional value of potato salad may vary depending on the recipe and ingredients used, so it is important to consume it in moderation and in conjunction with a balanced diet.

Dilly potato salad no mayo recipes to try

There are many variations of the dilly potato salad recipe, depending on personal preferences and dietary restrictions. Here are some ideas to get started:
1. Classic dilly potato salad
Ingredients:
  • 2 pounds red potatoes, washed and diced into bite-sized pieces
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper, to taste
Directions:
  1. In a large pot, boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool slightly.
  2. In a small bowl, whisk together the sour cream, Dijon mustard, apple cider vinegar, garlic, salt, and pepper.
  3. In a large bowl, combine the potatoes, fresh herbs, and dressing. Toss until well coated.
  4. Chill the potato salad in the refrigerator for at least an hour before serving.
2. Vegan dilly potato salad
Ingredients:
  • 2 pounds Yukon Gold potatoes, washed and diced into bite-sized pieces
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/2 cup vegan mayonnaise (such as Vegenaise)
  • 2 tablespoons apple cider vinegar
  • Salt and pepper, to taste
Directions:
  1. In a large pot, boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool slightly.
  2. In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, garlic, salt, and pepper.
  3. In a large bowl, combine the potatoes, fresh herbs, and dressing. Toss until well coated.
  4. Chill the potato salad in the refrigerator for at least an hour before serving.
3. Mediterranean dilly potato salad
Ingredients:
  • 2 pounds baby potatoes, washed and halved
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
Directions:
  1. In a large pot, boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool slightly.
  2. In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
  3. Add the fresh herbs, olives, and feta cheese (if using) to the dressing and toss to combine.
  4. Add the cooked potatoes to the bowl and toss until well coated.
  5. Chill the potato salad in the refrigerator for at least an hour before serving.

Conclusion

A dilly potato salad with no mayo is a delicious and healthy alternative to traditional potato salads that use mayonnaise. By using sour cream, Greek yogurt, or vinaigrette, fresh herbs, and other vegetables, you can create a creamy, tangy, and refreshing potato salad that everyone will love. Additionally, potato salads that are paired with other vegetables such as green beans, bell peppers, and tomatoes add extra nutrients and vitamins to the dish. Whether it's a summer picnic, a barbeque, or a family gathering, a dilly potato salad is always a crowd-pleaser that never goes out of style.
Potato salad is a classic side dish that is loved by many. However, traditional potato salad recipes often contain mayonnaise, making them high in fat and calories. A dilly potato salad no mayo recipe is a healthier alternative that still packs a punch of flavor. In this article, we will discuss valuable tips when making a dilly potato salad no mayo recipe.

Tip 1: Choose the Right Potatoes

When making potato salad, it's important to choose the right type of potatoes. Russet potatoes are often used in traditional potato salad recipes because they hold their shape well when cooked. However, they are high in starch and can become mushy when mixed with dressing. Yukon gold potatoes are a better choice for dilly potato salad because they are lower in starch and have a creamy texture that goes well with the dressing.

Tip 2: Add Crunchy Vegetables

One of the keys to making a delicious dilly potato salad is adding crunchy vegetables. Celery, carrot, red onion, and radishes are all great options. Not only do they add texture to the salad, but they also provide a pop of color. When adding vegetables, make sure to chop them finely to ensure they mix well with the dressing.

Tip 3: Use Greek Yogurt

Mayonnaise is a common ingredient in traditional potato salad recipes, but it's not the only option. Greek yogurt is a great substitute that adds creaminess without the added fat and calories. When using Greek yogurt in dilly potato salad, opt for a full-fat variety to ensure it has a similar texture to mayonnaise. Additionally, make sure the yogurt is at room temperature before mixing it with other ingredients.

Tip 4: Add Fresh Herbs

Dill is the star of dilly potato salad, but it's not the only fresh herb you can use. Chives, parsley, and basil all pair well with potatoes and add an extra layer of flavor to the dish. When using fresh herbs, chop them finely and mix them in with the dressing to evenly distribute the flavors.

Tip 5: Use Dijon Mustard

Dijon mustard is a great ingredient to add to dilly potato salad because it adds tanginess and depth of flavor. It also helps to emulsify the dressing, ensuring that it coats the potatoes evenly. When using Dijon mustard, choose a high-quality brand and use a small amount to start. You can always add more later if needed.

Tip 6: Let the Salad Chill

Potato salad tastes best when it's cold and the flavors have had a chance to meld together. After mixing all of the ingredients together, cover the bowl with plastic wrap and place it in the refrigerator for at least an hour. This allows the flavors to fully develop and the potatoes to absorb the dressing.

Tip 7: Serve with a Garnish

To add a finishing touch to your dilly potato salad, consider serving it with a garnish. Chopped fresh herbs, sliced green onions, or a sprinkle of paprika all make great options. Not only do they add visual appeal, but they also provide an extra burst of flavor.
Conclusion
Making a dilly potato salad no mayo recipe is a great way to enjoy a classic side dish without the added fat and calories. By following these valuable tips, you can create a delicious potato salad that is creamy, tangy, and full of flavor. Remember to choose the right potatoes, add crunchy vegetables, use Greek yogurt, add fresh herbs, use Dijon mustard, let the salad chill, and serve with a garnish for a dish that everyone will love.

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