Non-mayo potato salad

[BJB]

Im looking for a recipe for potato salad without mayo, sour cream, or yogurt. ( I have a big aversion to all those "white dressings".) So, of course, my family doesn't get potato salad very often! I promised them I would try to find a recipe we all liked. Does anybody have a favorite? I've had salads with more of an olive oil, herb based dressing, but my attempts at duplicating them haven't been very successful. Herbs, lots of veggies or even bacon wuold be fine. Thanks for your help.

[Natasha]

Hi!
The August 2000 issue of Bon Appetit has a few potato salad recipes, including two that don t use yogurt, mayo or sour cream. One is a potato and blue cheese salad, and the other is a potato salad with chilies and corn. The one with chilies and corn is a lighter recipe than the other one, which isn t light at all (but sure looks good!). Anyway, if you re interested in either or both recipes I can post it/them for you.

[Natasha]

Hi!
I tried to post you a reply but it didn t seem to register, so I m trying again and the message may end up being posted twice.

The August 2000 Bon Appetit has two potato salad recipes you might like: one is a potato and blue cheese salad (with oil, bacon, blue cheese, etc. - not light at all but it looks good!) and the other is a potato salad with chilies and corn (also tomatoes, cilantro, etc.). If you re interested in either or both, let me know and I can post it/them for you.

[Grace]

CL has had several over the past few years - a quick search through my CL software pulled up Green Bean and Potato salad with Citrus Vinaigrette, Home Style Parisian Potato Salad (has anchovies in it), Marinated potato and Artichoke salad, and Potato salad with Peas.

If any of those sound interesting to you, I'd be happy to post them for you.

Grace

[Grace]

CL has had several over the past few years - a quick search through my CL software pulled up Green Bean and Potato salad with Citrus Vinaigrette, Home Style Parisian Potato Salad (has anchovies in it), Marinated potato and Artichoke salad, and Potato salad with Peas. None of them have anything "white" in the dressing!!

If any of those sound interesting to you, I'd be happy to post them for you.

Grace

Boy, is this board a pain in the neck...sorry for the double post....

[This message has been edited by Grace (edited 07-09-2000).]

[Natasha]

Hey Grace - glad to see I m not the only one ... http://www.cookinglight.com/bbs/wink.gif This is getting crazy.

[Beth]

At the risk of posting this twice, Emeril made a picnic menu recently on Essence of Emeril. He had a simple vinagrette style potato salad. I have been meaning to try to get that recipe myself, so if you don't find it, let me know and I'll post it if I do. Assuming my luck with technology holds out...

[BJB]

Thanks for the recipe ideas! Natasha, I would love the recipe for the chilie and corn pot. salad. That sounds like a nice change. I live in Denver, so a SW flair is good.

Grace, I'd also really appreciate the Home style Parisian one and the Pot and Artichoke one, if you have time to post it.Thx! We are going to be in potato salad heaven, after all these years of Mom not making potato salad, because she can't stand to spoon out the mayo!

I made one this weekend that we liked. Herbed P. S. with Green Beans and Tomatoes from June 1998 CL. I added some left-over roasted corn.

Not to bring up a bad subject, BUT..... I really had trouble posting my original post. I had been using the BB for several months, then went out of town for a while and came back to the new format and couldn't seem to make it work. My posts kept going into cyberspace, or somewhere. I guess I'm glad its not just me. Why did it change?

[Beth]

The change occurred for many reasons, at least one of which we won't go into. However, this gives better flexability, more options, more editing control, etc. At first (wk of June 12th) there were some problems that were quickly addressed, but the last couple of weeks or so, we seem to be having more interuptions and ozone shots, the worst of which seemed to be this past weekend. When working, this is a better format. Stay tuned.

[Beth]

I didn't remember the tomatoes, but then I was not sitting down watching the show. Here's Emeril's marinated potato salad:

TOMATO-MARINATED POTATOES
Recipe courtesy of Emeril Lagasse
1 1/2 pounds red skin potatoes, quartered
4 cups water
1 cup white wine vinegar
1 tablespoon salt
Marinade:
1 1/2 cups finely chopped tomatoes
1/2 cup finely chopped onions
2 tablespoons Dijon mustard
2 tablespoons chopped thyme
1 tablespoons chopped garlic
1/2 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
Place the potatoes in a medium pot with the water, vinegar, and salt. Bring to a boil, and simmer until they are tender. (The vinegar adds flavor as well as helps the potatoes to keep their shape even after they are tender.) When the potatoes are tender, drain and allow to cool for 10 minutes. Meanwhile, in a medium bowl combine the tomatoes, onions, mustard, thyme, garlic, olive oil, vinegar, salt, and pepper. Mix well. Pour into a zip lock baggie. Place the still warm potatoes into the bag and coat. Allow the potatoes to sit until they are room temperature, seal the bag and into the cooler they go. The potatoes will absorb more flavor if they are still warm when added to the marinade.
Yield: 6 servings

[Grace]

Here you go... I hope they turn out well for you!!

CookWare(tm) from Cooking Light(r)

Home-Style Parisian Potato Salad

SOURCE: Cooking Light YEAR: July PAGE: 138

INGREDIENTS FOR 4 SERVINGS:
1-1/2 pounds small red potatoes (about 15 potatoes)
3 tablespoons sherry vinegar or red wine vinegar, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped bottled roasted red bell peppers
2 tablespoons minced fresh parsley
1 tablespoon extra-virgin olive oil
8 chopped pitted kalamata olives
4 canned anchovy fillets, finely chopped (about 1 ounce)
2 garlic cloves, minced
Flat-leaf parsley sprigs (optional)
Whole anchovy fillets (optional)

INSTRUCTIONS:
The vinegar and anchovies give this dish a fresh, seasonal flavor you don't
find in most mayonnaise-based potato salads.

1. Place potatoes in a large saucepan, and cover with water; bring to a boil.
Reduce heat, and simmer 15 minutes or until tender; drain and cool slightly.
Cut potatoes into 1/4-inch-thick slices. Combine potatoes, 2 tablespoons
vinegar, salt, and pepper; toss gently. Let stand 5 minutes.

2. Combine 1 tablespoon vinegar, bell peppers, and remaining ingredients
except parsley sprigs and whole anchovy fillets in a bowl; stir with a whisk.
Pour over potatoes; toss gently to coat. Garnish with parsley sprigs and whole
anchovy fillets, if desired. Serve at room temperature. Yield: 4 servings
(serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 192 (23% from fat); FAT 4.9g (sat 0.8g, mono 3.3g, poly 0.6g);
PROTEIN 5.3g; CARB 30.7g; FIBER 3.6g; CHOL 4mg; IRON 2.9mg; SODIUM 444mg; CALC
46mg


CookWare(tm) from Cooking Light(r)

Marinated Potato-and-Artichoke Salad

SOURCE: Cooking Light YEAR: May PAGE: 188

INGREDIENTS FOR 8 SERVINGS:
2 pounds small red potatoes, quartered
2 cups (1-inch) cut green beans (about 1/2 pound)
1 (6-ounce) bottle marinated artichoke hearts
2 tablespoons chopped pitted kalamata olives
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

INSTRUCTIONS:
Apparently someone (possibly from Boston) thought we said this was
International Tuber Day. We realize how this makes tubists feel, and we
apologize. But this is an awfully nice salad.

1. Place potatoes in a saucepan; cover with water, and bring to a boil. Cook
20 minutes or until very tender. Add beans; cook 2 minutes or until beans are
crisp-tender. Drain well.

2. Drain artichokes in a colander over a bowl, reserving 2 tablespoons
marinade; chop artichokes. Add artichokes and olives to potato mixture.

3. Combine reserved 2 tablespoons marinade, vinegar, and the remaining
ingredients. Drizzle dressing over salad, tossing to coat. Cover and chill.
Yield: 8 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 136 (25% from fat); FAT 3.8g (sat 0.6g, mono 2.7g, poly 0.4g);
PROTEIN 3.8g; CARB 23.4g; FIBER 2.7g; CHOL 0mg; IRON 2.2mg; SODIUM 342mg; CALC
38mg

[BJB]

CathieA

Thx for your input. I'm going to try the Parsian Salad tonight. I actually love those hairy little fish! Can't wait! http://www.cookinglight.com/bbs/biggrin.gif

BJB

[Natasha]

Hi! Here you go. I hope you and your family like it.

Potato Salad with Chilies and Corn
6 to 8 servings

2 medium poblano chilies
1 yellow bell pepper
1 1/2 cups fresh or frozen corn kernels
2 cups diced seeded tomatoes
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 teaspoon minced seeded jalapeno chili

1 1/2 pounds small red-skinned potatoes, cut in half, halves cut into 1/4-inch-thick slices
2 garlic cloves

3 tablespoons fresh lime juice
2 tablespoons olive oil

1 bunch watercress, thick stems trimmed

Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and seed chilies and bell pepper; cut into 1/4-inch pieces. Transfer to large bowl. Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Mix corn, tomatoes, green onion, cilantro and jalapeno into chili-bell pepper mixture.
Cook potatoes in large pot of boiling salted water for 5 minutes. Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer. Drain. Rinse potatoes and garlic under cold water to cool. Drain. Mince garlic. Mix potatoes and garlic into chili-bell pepper mixture.
Whisk lime juice and olive oil in small bowl to blend. Add to potato mixture; toss to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Arrange watercress around edge of platter; mound potato salad in center.

[CATHIEA]

BJB-I made the parisian-style potato salad and adored it, despite a food aversion to anchovies. You could try anchovy paste instead, but the recipe really is improved with the fishy/salty taste of anchovy, so don't leave out.
CathieA

[lorilei]

Originally posted by CATHIEA:
BJB-I made the parisian-style potato salad and adored it, despite a food aversion to anchovies. You could try anchovy paste instead, but the recipe really is improved with the fishy/salty taste of anchovy, so don't leave out.
CathieA

I'm quoting you at the bottom of this recipe http://www.cookinglight.com/bbs/smile.gif in the hopes that it will convince my anchovy-phobic husband that this recipe is worth trying. Thanx for the vote of confidence!!