Recipe: Potato Salad without Mayonnaise (5) Recipes for Mary.

FRENCH RED POTATO SALAD
Source: Use It Up Cookbook: Creative Recipes for the Frugal Cook by Catherine Kitcho
Servings: 8

This is a favorite from my catering business. I was very concerned about serving salads with a mayonnaise base for events that were held outdoors in hot weather. This potato salad was the perfect solution because it had a vinegar, wine, and oil dressing, and actually tastes better when it's warm. Try it for your next picnic.

2 pounds red potatoes
8 green onions, sliced thin
2 tablespoons Italian parsley, minced
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon cracked pepper
3 tablespoons rice vinegar
1/4 cup white wine
2 teaspoons minced garlic
1/2 cup olive oil

Cut the potatoes into quarters, and steam for 15 minutes or until cooked through but not mushy.

Drain in a colander and rinse in cold water. When cool enough to handle, cut the potatoes into cubes and transfer to a large mixing bowl.

Add the onions, parsley, dill weed, salt, and pepper, and stir to distribute.

In a small bowl whisk together the vinegar, wine, garlic, and olive oil. Pour over the potatoes and stir thoroughly.

Serve immediately or chill and serve later.

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POTATO SALAD WITHOUT MAYONNAISE
Source: Food FAQs: Substitutions, Yields & Equivalents by Linda Resnick and Dee Brock
Serves 6

2 pounds potatoes (red or a waxy variety)
1/2 cup chopped celery (about 1 medium stalk)
2 tablespoons onion (about 1 ounce of raw onion), scallion or chives
1/2 cup cottage cheese, pureed in blender
1/2 cup plain yogurt
salt and freshly ground black pepper to taste


Bring large pot of water to a boil. Add potatoes and cook uncovered until tender but firm, about 15-20 minutes. Drain.

Peel the potatoes if desired, and cut into bite-sized pieces. Combine the potatoes with the chopped celery and onion.

Combine the pureed cottage cheese and yogurt. Add to the potato mixture and toss gently until coated. Season with salt and pepper

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CAESAR POTATO SALAD
Makes 6 to 8 servings

2 lbs (1 kg) small red-skinned potatoes
1 small red onion
1 tbsp (15 mL) freshly squeezed lemon juice
2 crushed garlic cloves
1 tsp (5 mL) anchovy paste
1/2 tsp (2 mL) Worcestershire sauce
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) each of salt and pepper
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) freshly grated Parmesan

Halve or quarter unpeeled potatoes. Place in a saucepan. Generously cover with water and boil gently until potatoes can be easily pierced with a knife, about 12 minutes. Red onion can be barbecued for extra flavor, if you wish. Slice whole red onion, crosswise, into 1/4-inch-thick slices. Barbecue onion slices on an oiled grill until softened, at least 5 minutes per side.

Meanwhile, in a small bowl, whisk lemon juice with garlic, anchovy paste, Worcestershire sauce, Dijon, salt and pepper. Continue to whisk and slowly drizzle in oil. Then, stir in Parmesan. Drain cooked potatoes and place in a large bowl. Add dressing to hot potatoes and toss well. Coarsely chop red onion and stir in. Serve hot or at room temperature for best flavor. Covered and refrigerated, salad will keep for 2 days.

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GREAT CANADIAN BACON-AND-POTATO SALAD
Makes 8 cups (2 L)

21/2 to 3 lbs (1.25 to 1.5 kg) baby potatoes, preferably red-skinned
1/2 cup (125 mL) frozen peas
6 slices peameal bacon
1 tsp (5 mL) vegetable oil
1 tbsp (15 mL) pure maple syrup (optional)
3/4 cup (175 mL) ranch dressing (not light) or creamy caesar dressing
3 green onions, thinly sliced
1/2 tsp (2 mL) salt
1 tsp (5 mL) freshly ground black pepper
2 tbsp (30 mL) pickle relish (optional)

Wash but do not peel potatoes. Slice in half, unless they re very small. Place in a large saucepan. Cover with water. Cover and bring to a boil over high heat. Reduce heat to medium, partially cover and simmer until fork-tender, from 10 to 12 minutes. Add peas during last minute. Meanwhile, slice bacon into bite-size pieces. It should measure about 11/2 cups (375 mL). Heat oil in a large frying pan set over medium heat. Add bacon. Stir-fry until dull pink, about 3 minutes. Add maple syrup, if using, stirring often, about 1 minute. Place bacon and any pan juices in a large bowl. Drain potatoes and peas and add. Pour dressing overtop. Stir in onions, salt, pepper and relish, if using. Serve warm or refrigerate. Salad will keep well, covered and refrigerated, up to 2 days.

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NEW LEMONY POTATO SALAD
Servings: 4

5 medium-size potatoes, preferably Yukon Gold
1 lemon
2 tsp (10 mL) Dijon mustard
1/4 cup (50 mL) olive oil
1 garlic clove, minced
1 tsp (5 mL) salt
1 tsp (5 mL) chopped fresh thyme or 1/4 tsp (1 mL) dried thyme leaves
1/2 tsp (2 mL) granulated sugar
2 green onions

Cut unpeeled potatoes in half and place in a large saucepan. Cover with water. Partially cover and bring to a boil over high heat. Reduce heat to medium. Stir occasionally until potatoes are just fork-tender, 15 to 17 minutes. Don't overcook.

Meanwhile, finely grate 1 tablespoon (15 mL) lemon peel. Then squeeze 3 tablespoons (45 mL) juice from lemon. In a large bowl, whisk juice with peel and Dijon. Whisk in oil, garlic, salt, thyme and sugar. Set aside. Thinly slice onions. Drain potatoes well. When cool enough to handle, peel off skin, only if you wish. Cut into large chunks. Add warm potatoes and onions to bowl. Gently stir to evenly coat. Serve warm or at room temperature.

Make ahead:
This is an easy salad to prep in advance. Do not add lemon peel when preparing salad. We found it turned bitter and lost freshness in the salad overnight. Instead, let salad cool, then cover with plastic wrap and refrigerate up to 2 days. Bring to room temperature and mix in lemon peel just before serving. Add a little more oil if salad is dry and salt to taste.