View Full Version : Potato Salad Recipes (without mayo)?
08-30-2000, 09:26 AM
Hi everyone! I'm having a labor day picnic (no rain, please!) and was wondering what your favorite potato salad recipes without mayo are. I have CL going back a year, so a recipe name and/or date would be fine. Thanks!
08-30-2000, 09:31 AM
I don't have a CL recipe, but wanted to let you know that I was looking for the same thing recently and did a search at www.epicurious.com (http://www.epicurious.com) - as I recall it pulled up some WONDERFUL-sounding recipes.
08-30-2000, 09:38 AM
If I am not mistaken, german potato salad is made without mayo
08-30-2000, 09:56 AM
I have an awesome one with artichoke hearts and black olives. It is from CL - a while back. I don't have time to post it now but should have time this eve. It's always a big hit b/c it's so good and different.
08-30-2000, 10:04 AM
The August issue of Bon Appetit has two recipes for potato salad w/o mayo. One is Potato and Blue Cheese and the other is Potato Salad with Chilies and Corn.
08-30-2000, 10:06 AM
You might want to check out http://www.cookinglight.com/bbs/Forum1/HTML/000336.html .
08-30-2000, 10:52 AM
This one appeared yrs ago in an article about Duke Univ Fitness Center
Hot Potato Salad
4 c 1/4 inch thick slices small red potatoes (@ 1 1/2 pounds)
1/2 c diced carrots
1 14 ounce can quartered artichoke hearts drained
1/2 c diced red onion
1/4 c thinly sliced green onions
1/4 c champagne wine vinegar
1 tab olive oil
2 tsp mustard seeds
1/4 tsp Dijon mustard
1/4 tsp pepper
1 garlic clove minced
Steam potatoes slices for 10 mins. Add carrots cover and steam additional 5 mins.
Heat small non stick skillet over med heat until hot. Add artichokes and saute 3 mins. Combine potato slices, carrot, artichokes, onions in large bowl; toss gently. Combine vinegar and next 5 ingredients, stir with wire whisk well. Pour over vegetables tossing gently to coat. Serve salad warm. Yields : 6 servings (1 c servings)
C Light March 1995
[This message has been edited by Vanessa (edited 08-30-2000).]
08-30-2000, 12:18 PM
i absolutely love the "Garlicky Roasted Potato Salad" from spring '99(?) it has no mayo, just a tiny bit of plain yogurt. it's best eaten the day it's made, though.
08-30-2000, 12:34 PM
I make a wonderful Greek potato salad. I pulled it from the paper a few years back and it has become a treasured recipe! I'm at work, so I'll have to post it tomorrow. You use red bliss potatoes, feta cheese, red onion, sundried tomatoes or cherry tomatoes, cucumber and olives. The dressing is made with olive oil, lemon juice, garlic and oregano. If anyone is interested, I'll post it!
08-30-2000, 01:41 PM
Yum! Lauren, please do post the Greek potato salad. We love anything Greek! Thanks.
08-30-2000, 05:06 PM
These are from CL May '94 - A whole article on low fat potato salads.
Hope you enjoy. Neither one has mayo and there's a caesar one in that issue too with out mayo. I've made the first one several times and everyone really goes for it. This thread has made me remember this potato salad. Thanks! http://www.cookinglight.com/bbs/wink.gif
ANTIPASTO POTATO SALAD
2 lbs small unpeeled round red potatoes
1 (9 oz) pkg frozen artichoke hearts, thawed (I used 1 can)
2/3 C sliced ripe olives (I used black)
½ C diced purple onion
2 T chopped fresh parsley
1/3 C white wine vinegar
¾ t dried whole oregano
½ t salt
14 t dry mustard
2 T olive oil
1 clove garlic, minced
Place potatoes in a Dutch oven; cover with water and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add artichoke hearts; cook an additional 4 minutes or until potatoes are tender. Drain; cool slightly. Cut potatoes into quarters, and place in a large bowl. Cut artichoke hearts in half crosswise. Add the artichokes, olives, onion and parsley to potato; set aside.
Combine vinegar and next 6 ingredients in a bowl and stir well. Pour over potato mixture, and toss gently. Serve warm, or cover and chill. Yield: 8 servings (serving size: 1 cup)
cal 161; pro 3.3g; fat4.9g; carb27.3; fib2.6g; chol 0 mg; sod 266mg;
POTATO SALAD WITH ROASTED BELL PEPPERS
7 C cubed unpeeled Yukon god potato (about 3 lbs)
3 large red bell peppers (about 1 ½ lbs)
¾ C sliced green onions
½ C finely chopped fresh cilantro
¼ C thinly sliced shallot
1/3 C fresh lime juice.
¾ t salt
½ t pepper
2 T olive oil
Place potato in a large saucepan; add water to cover, and bring to a boil. Cover reduce heat, and simmer 8 minutes or until tender. Drain and let cool.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat for 12 minutes or until blackened and charred. Place in a zip-top heavy-duty bag, and seal; let stand 15 minutes. Peel and discard skins; cut into 1-inch pieces.
Combine potato, bell pepper, green onions, cilantro, and shallot in a large bowl; toss gently and set aside. Combine lime juice and next 3 ingredients in a bowl; stir well. Pour over potato mixture; toss gently. Cover and chill. Yield: 9 servings (serving size:1 cup).
cal 140; pro 3.2 g; fat ¾ g; carb 25/9g;fib 3g; chol 0 mg; iron 1.9mg;
sod 208 mg; calc 26 mg
08-30-2000, 08:08 PM
This is really good & a bit different from "regular" potato salad....
Summer Potato & Green Bean Salad (4-6 serv)
2 Tbs white wine vinegar
1 Tbs vegetable oil
salt & pepper to taste
2 lbs red potatoes, cooked in salted water, drained, peeled while hot, diced
2 Tbs minced green onion
Pour the wine mixture over the potatoes & toss gently, separating the potato pieces. Fold in green onion. Cool to room temp.
1/2 lb green beans, steamed tender crisp
2 Tbs minced tarragon
1 Tbs capers
2 small ripe tomatoes, quartered
3 Tbs tarragon vinegar
9 Tbs vegetable oil
salt & pepper to taste
Add 1/2 C vinaigrette to potato mixture. Adjust seasoning. Fold green beans, tarragon & capers into salad. Moisten with more vinaigrette if needed. Garnish with tomatoes. Serve at room temp.
I decided I didn't need the tomatoes, but if you are overrun with tomatoes, then use them!
08-31-2000, 12:05 PM
Lauren, definately post your Greek potato salad recipe -- it sounds great!
Also, in case everyone hasn't gotten their September issue yet, there is an interesting looking recipe in this new issue for a lentil-potato salad that also has no mayo.
08-31-2000, 12:43 PM
I'll remember to bring the recipe for the Greek potato salad to work tomorrow. We had the second meeting of our dinner group last night (great food and great company!!) and I had a hard time getting up this morning!
By the way, we decided to do an Indian meal next month. If anyone has recipes to share, we would appreciate it.
08-31-2000, 06:00 PM
Greek Potato Salad
1 lb. red potatoes, scrubbed, sliced
1 cup dried tomato halves (or cherry tomatoes)
1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta
1/2 cup Greek olives (or pitted olives)
lemon dressing recipe follows:
Cook potatoes until tender. Drain well. Cover dried tomatoes with boiling water for 10 minutes, skip this if using tomatoes in oil or fresh. Add cucumbers, tomatoes, onion, cheese and olives to potatoes. Toss well. Dressing: Whisk 1/4 cup each olive oil and water, 2-1/2 T. lemon juice, 1 large garlic clove pressed, 1 T chopped fresh oregano (or 1tsp. dried), 1 tsp. salt, and 1/2 tsp. pepper. I use a Tupperware shake container to mix the dressing. Toss over the potato mixture. I usually don't need all the dressing, so pour a little at a time. It's very good!
08-31-2000, 11:27 PM
Here's my family's favorite
CookWare(tm) from Cooking Light(r)
Creamy Dilled Potato Salad
SOURCE: Cooking Light YEAR: May/June 1993 PAGE: 82
INGREDIENTS FOR 6 SERVINGS:
2 pounds small unpeeled red potatoes
1/4 cup packed fresh dillweed
1/4 cup packed fresh flat leaf parsley sprigs
1/4 cup sliced green onions
1 clove garlic, halved
1/2 cup nonfat buttermilk
1 Tblsp fresh lemon juice
1/8 tsp. pepper
1/2 cup diagonally sliced celery
1/2 cup coarsely chopped red bell pepper
Place potatoes in a saucepan; cover with water, and bring to a boil. Cover,
reduce heat, and simmer 15 minutes or until tender; drain. Set potatoes
aside, and keep warm.
Position knife blade in food processor bowl. Drop dillweed, flat-leaf
parsley, green onions, and garilic halves through food chute with processor
running; process 3 seconds or until minced. Add nonfat buttermilk, lemon
juice, and pepper; process until smooth.
Cut potatoes in half. Combine potatoes, celery, and bell pepper in a large
bowl. Add buttermilk mixture, tossing gently to coat. Yield: 6 servings
(serving size: 1 cup).
Calories 129 (2% from fat)/ Protein 4.6g / Fat 0.3g / Carb 28.4g / Fiber 3.4g
/ Chol 1mg / Iron 2.7mg / Sodium4.5mg / Calcium 68mg
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