Best Mayo Free Potato Salad Recipes

MAYO-FREE POTATO SALAD

Mayo-Free Potato Salad image

I created this recipe as I do not use mayo in anything! It has great flavor. The coloring on this is not 'white' because of the no mayo. The Dijon and paprika give it a rustic look. Experiment with flavored oil, olives, and vinegars. I used Persian lime olive oil. This recipe can be modified easily, including adding crispy bacon to it. Enjoy!

Provided by AnneLN

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

9 large red potatoes
2 dill pickles, chopped
2 green onions, chopped
2 stalks celery, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons dill pickle juice
2 teaspoons dried dill weed
1 teaspoon paprika
¼ teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper
½ cup olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon paprika, for garnish

Steps:

Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water, and chop into cubes when cool enough to handle.
Transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dried dill, 1 teaspoon paprika, salt, and pepper. In a bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard, and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 68 g, Fat 14.2 g, Fiber 7.5 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 164.3 mg, Sugar 4.5 g

MAYO-FREE FRENCH POTATO SALAD

Mayo-Free French Potato Salad image

This potato salad takes its dressing from the French; the potatoes are infused with white wine, chicken stock, and a light vinaigrette instead of gloppy mayonnaise.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

3 pounds small boiling potatoes
2 tablespoons plus 1 1/2 teaspoons salt
1/4 cup good white wine
1/4 cup good-quality chicken stock
1 cup finely diced celery (4 stalks)
1/2 cup thinly sliced scallions (4 scallions), white and green parts
1/4 cup finely diced cornichons
1 tablespoon Dijon mustard
1 tablespoon coarse mustard
3 tablespoons good-quality champagne vinegar or white-wine vinegar
1/2 teaspoon freshly ground pepper
1/2 cup good-quality olive oil
1/4 cup freshly chopped dill

Steps:

Place the potatoes in a large stockpot; cover with cold water by 2 inches. Place over high heat, and bring to a boil. Add 2 tablespoons salt, and reduce to a simmer. Cook for 15 to 30 minutes, until just barely tender. Drain into a colander. Cover with a kitchen towel, and allow to steam for 10 minutes.
Cut the potatoes in halves or quarters, depending on size. Combine the white wine and chicken stock, and pour over warm potatoes. Allow to sit for 10 minutes. Add celery, scallions, and cornichons, and toss to combine.
Combine mustards, vinegar, remaining salt, and pepper in a small bowl; whisk to combine. Gradually add olive oil, whisking constantly, until emulsified. Pour dressing over potatoes; let sit until room temperature; stir in dill. Serve cold or at room temperature.

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