Red Potato Salad Without Mayonnaise 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

PICNIC POTATO SALAD WITH NO MAYONNAISE



Picnic Potato Salad with No Mayonnaise image

This is a great potato salad if you're looking for one without mayonnaise.

Provided by It's A New Day

Categories     Salad     Potato Salad Recipes     No Mayo

Time 55m

Yield 6

Number Of Ingredients 10

2 pounds small new potatoes, quartered
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped onion
¾ cup crumbled blue cheese
2 tablespoons chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
  • Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
  • Fold blue cheese and chives into potato salad until blended.

Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g

POTATO SALAD



Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

dill2 1/2 pounds russet potatoes, peeled and diced
1 quart pork or chicken stock (recommended: Kitchen Basics)
1 small bunch scallions, finely chopped
3 to 4 ribs celery with leafy tops, chopped
3 tablespoons white wine vinegar
1 rounded tablespoon sugar
2 tablespoons prepared horseradish
1/3 cup extra-virgin olive oil
1 tablespoon celery seed, optional
A generous handful dill, chopped
Salt and freshly ground black pepper

Steps:

  • Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot.
  • Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb.
  • Season the salad with celery seed, dill, salt and pepper.

RED POTATO SALAD... SPICY AND VEGAN (NO MAYO OR NAYO!)



Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!) image

Make and share this Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!) recipe from Food.com.

Provided by Queen Emily

Categories     Potato

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 medium red potatoes
1 dill pickle
1 stalk celery
1/2 red onion
1/2 green bell pepper
1 tablespoon spicy brown mustard (regular mustard will do)
2 tablespoons olive oil
2 tablespoons vinegar
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chili powder
1 tablespoon hot sauce (Frank's, Cholula, etc.)

Steps:

  • Cut potatoes into bite size pieces and boil until cooked through.
  • Finely chop your pickle, celery, red onion and bell pepper, then set aside.
  • In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
  • When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
  • Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
  • Refrigerate for a few hours until chilled or overnight. Serve chilled.

Nutrition Facts : Calories 462.2, Fat 14.9, SaturatedFat 2.1, Sodium 674.9, Carbohydrate 76.1, Fiber 10.2, Sugar 8.6, Protein 9.9

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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