Old Fashioned Potato Salad No Mayonnaise Recipes

POTATO SALAD NO MAYO

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.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

OLD-FASHIONED POTATO SALAD (NO MAYONNAISE)

Steps:

• For best flavor, make the salad at least 2 hours before you plan to serve it.
• Enjoy.