Potato Salad Without Mayonnaise Recipe

Best Ever Healthy Potato Salad No Mayo Pinch Me …

WEBJun 8, 2021 · Add the red potatoes to a pot, cover them with water, and boil over medium-high heat. Reduce the heat to simmer and let them cook …

1. Cook the potatoes. Add the red potatoes to a pot, cover them with water and boil over medium high heat. Reduce the heat to simmer and let them cook for 5-7 more minutes until fork tender. Remove and drain under cold water.
2. Cut the potatoes. Once the potatoes are cool enough to handle, use a sharp kitchen knife and slice them in half. For larger potatoes, you can quarter them.
3. Mix up the dressing. Add olive oil, red wine vinegar, dijon mustard, lemon juice and zest, half of the parsley, thyme and dill, salt and pepper to a small bowl and whisk well to combine.
4. Assemble and dress the salad. Add the sliced potatoes to a large bowl with the sliced red onion. Pour on the dressing and lightly toss it all together. Top with remaining herbs and more lemon zest, salt and pepper if desired for taste.

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Healthy No Mayo Potato Salad with Greek Yogurt …

WEBMar 29, 2021 · How to make No-Mayo Potato Salad Dressing: Step 1 & 2: In a medium bowl, combine all the dressing ingredients and set aside. …

1. Bring a large pot of salted water to a boil. Add the potatoes in (I use a laddle to avoid the splashing), bring the water back to a boil and then cook the potatoes for about 5-6 minutes or until fork tender (try one - be sure not to overcook them or they’ll be mushy)
2. While the water is heating up and the potatoes are cooking, chop the veggies and make the dressing.
3. In a medium bowl, combine all the dressing ingredients and set aside.
4. Drain the potatoes then place in a large bowl. While the potatoes are still warm, pour the dressing and very gently toss to coat all the potatoes. Set aside to cool a bit.

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No Mayo Potato Salad with Herbs No Spoon Necessary

WEBJul 1, 2023 · To make no mayo potato salad dressing: Simply whisk together extra virgin olive oil, vinegar and seasonings together in a small …

1. 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.
2. 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.
3. 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.
4. 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.

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