A Dilly Potato Salad No Mayo Recipes

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

Time 35m

Number Of Ingredients 14

Ingredients

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

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

Ingredients

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

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

Ingredients

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

DILLY POTATO SALAD

Dilly Potato Salad image

A new twist on the traditional potato salad.

Provided by Lori Buckridge

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds red potatoes, diced
6 hard-cooked eggs, chopped
1 cup nonfat plain yogurt
3 tablespoons fat-free mayonnaise
¼ cup chopped green onions
1 teaspoon prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon garlic powder

Steps:

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool.
In a large bowl, combine the potatoes and chopped eggs.
Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve.

Nutrition Facts : Calories 170 calories, Carbohydrate 25 g, Cholesterol 159.6 mg, Fat 4.2 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 1.3 g, Sodium 131 mg, Sugar 4.7 g

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