Recipe(tried): Eggless Mayonnaise, Catalan Ali-Oli with Bread, Skordalia (Garlic Potatoes) - Dear Teri: Yes, I have a few suggestions for your potato salad

(eggless) recipe.

The easiest solution is to prepare an eggless mayonnaise: Here is the recipe:

Eggless Mayonnaise

1 tsp. powdered mustard
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper powder
200 gms. evaporated milk
1 1/4 cup olive oil
2 tbsp. white vinegar

Put mustard in a bowl (I do this in the food processor, adding the ingredients to the bowl & then adding the oil slowly). Add sugar, salt, milk, pepper, and mix. Add oil little by little to mix completely. Add vinegar, mix till thickened. Check seasoning and adjust as required. Refrigerate, and use as regular mayonnaise. Making time: 15 minutes Makes: 2 cups

Also, in Spain, they have this delicious sauce known as Ali-Oli that is great with potato salad and can be prepared with or without eggs. Here is a recipe by Barbara Norman from her "THE SPANISH COOKBOOK", (1966). This is the first cookbook that I bought while I was studying law, and that I keep on using because the recipes are great:

CATALAN ALI-OLI WITH BREAD
Serving: 1 cup

5 garlic cloves peeled (you can reduce the amount depending on your preference)
1/2 the center of 1 slice of white bread
1/2 tsp lime juice or wine vinegar
1 cup olive oil at room temperature
a pinch of salt

Add the bread, sliced garlic & salt to the bowl of the processor. Add olive oil gradually. When the mixture is as thick as mayonnaise, add the lime juice or vinegar. To this Ali-Oli you can add with the original ingredients a chopped tomato or chopped parsley. The color & taste will improve with the additions. Mix this sauce with the cubed boiled potatoes & the vegetables of your preference for an unforgettable potato salad (a la Espa ola).

There is also a greek sauce made with potatoes, similar to mayonnaise, but without eggs. It is called SKORDALIA. Here is the recipe:

SKORDALIA (GARLIC POTATO)
Posted by Kaz Glover

1 2/3 kg Potatoes
90 g Garlic heads
4 Lemons (limes)
370 ml Olive oil
6 Black olives
3 Lemon slices
Sea salt to taste
Pinch of parsley

This makes enough Skordalia for several meals. Skordalia is a tasty side dish. It can also be used as a relish or sauce to accompany salads). Keep it refrigerated. Boil the unpeeled potatoes in water (salted if required, but not necessary). Crush the garlic into a mixing bowl. Peel the potatoes, and add them to the bowl whilst they are still hot. Add a pinch of salt. Mix the garlic and potato mixture to a pulp; using a food processor or mixer. Alternately, add the lemon juice and olive oil gradually, until all the ingredients are blended into a smooth mixture. Put the mixture into a bowl, garnish with parsley, olives and the slices of lemon.

Notes: The amount of garlic can be varied according to taste; like this it has a strong flavour. Skordalia can be surved as a cold side dish, with vegetables.