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Subject: No-mayonnaise potato salad?
Newsgroups: rec.food.cooking

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From: dmckin4975[at]aol.com (Jennifer)
Date: 22 Jun 1998 09:22:38 GMT
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Anyone have a recipe for this -- maybe with lemon juice or vinaigrette?

Thanks in advance for any response!

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From: Sharon 
Date: Mon, 22 Jun 1998 14:16:53 GMT
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Assuming that you are looking for a low fat something have you tried using
part mayo part yogurt? It's nice, the yogurt carries the mayo flavor and
reduces the fat considerably.

If you are not looking for a fat reduction and just want a different flavor
try a little balsamic vinaigrette: 3 parts extra virgin olive oil, 1 part
balsamic vinegar or try tarragon vinegar. Add any seasonings that suit you:
white pepper, basil, oregano, celery seed, what ever you like.

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From: Zafer O. 
Date: Mon, 29 Jun 1998 12:16:09 -0400
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I like to add diced cucumbers, green onion and fresh tomatoes to my 
potato salad. To taste it I use lemon juice(fresh is better), salt and 
pepper.You might add olive oil if you wish.

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From: Irmengard Rapier 
Date: Mon, 29 Jun 1998 19:27:14 -0700
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I put potatoes, onions, parsley with a dressing of olive oil, wine vinegar, mustard, salt
and pepper.

My dad who was from Croatia liked his with sour cream and onions sprinkled with paprika.

Irma.

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From: "Big Willie" 
Date: Tue, 30 Jun 1998 16:10:18 GMT
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I use Yukon golds, bermuda onions, bell pep, celery, and put pesto on
mine--never fails to delight at a picnic--clean and light

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From: maryf 
Date: Tue, 30 Jun 1998 21:12:02 -0400
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My SIL used to make a german one (similar to what someone posted). She
used new red potatoes, boiled and cut them (skin left on).  Toss with 
chopped red onion and green peppers, and dressed with olive oil and red
wine vinegar, salt and pepper and chopped parsely or tarragon.  Amounts
were to taste and she served it warm.

She dressed with the vinegar first, so it soaked into the potatoes, then
with the olive oil.

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From: hotel splendid 
Date: Sun, 05 Jul 1998 10:34:42 +0000
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maryf wrote:
> She dressed with the vinegar first, so it soaked into the potatoes, then
> with the olive oil.

you can do the same with white wine, instead of vinegar: the wine is
smoother, and not as acid/ about half wine, half olive oil depending
upon taste, with lots of spices and shallots (a bit of garlic does
help).....and even some tabasco to make it a bit more spciy

bon appetit

michel

ps: you can also include pine nuts

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From: sarah 
Date: 30 Jun 1998 06:27:13 GMT
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I do not like the taste or feel of mayonnaise.  I boil the potatoes
with rosemary in the water, so they are getting flavor as they cook. 
Then I drain the water out, and I pour vinaigrette on the potatoes
while they are hot, so they absorb those flavors.  If I have cooked the
potatoes in the skin, then I quickly cut them into cubes so I can douse
them in vinaigrette before they cool. Then I add the other stuff,
usually big dice/chunks of seeded cucumber and hard boiled eggs, but
use whatever you would normally add.  I add a little yogurt to make
some white gooey-ness if other people are going to eat it, so it looks
right.

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From: terri walters 
Date: Mon, 22 Jun 1998 21:52:00 -0500
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Jennifer,
You might like this one, made with new potatoes, olive oil, lemon juice,
dijon mustard and other yummy things. It's very, very good.

                    *  Exported from  MasterCook II  *

                         Grilled New Potato Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    new potatoes -- scrubbed
   2      tablespoons   olive oil
                        salt and pepper
     1/4  cup           olive oil
   1      tablespoon    mustard seed
     1/4  cup           parsley -- chopped
   1      tablespoon    garlic -- minced
   2      tablespoons   lemon juice
  12      dashes        tabasco sauce
   1      tablespoon    mustard -- dijon

Bring salted water to a boil. Add potatoes and boil for 10 minutes.
Drain and rinse under cold water. Slice in half, drizzle with olive oil,
and grill until golden brown.
Combine olive oil, salt and pepper, mustard seed, parsley, garlic, lemon
juice, hot sauce and mustard. Add potatoes. Enjoy.
Serve warm or cold.

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From: Sara 
Date: Wed, 24 Jun 1998 08:51:55 -0500
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terri walters wrote:
> and grill until golden brown.

This sounds great!

When you say, "grill until golden brown,"  do you mean put them under
the broiler?

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From: terri walters 
Date: Wed, 24 Jun 1998 20:20:05 -0500
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Sara wrote:
> When you say, "grill until golden brown,"  do you mean put them under
> the broiler?

Sara,
I use our barbeque grill, but lacking that you probably could use an
oven broiler. If you do use a barbeque grill, a metal grid with little
holes (what IS that thing called????) placed on your grill rack makes
grilling small items like the potatoes very easy. And don't be afraid to
get the potatoes quite brown - really brings out the flavor.
It is quite a wonderful and different salad. Since new potatoes have
been in season this spring I have made it once or twice a week.

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From: sandman09[at]webtv.net
Date: Thu, 25 Jun 1998 00:46:10 -0400 (EDT)
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use red bliss potato's, quarter them or smaller, mix with dijon
vinaigrette and domestic mushrooms reduce in white wine.

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From: helen[at]hwatson.force9.net (Helen Watson)
Date: Thu, 25 Jun 1998 17:04:38 GMT
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Sara wrote:
>When you say, "grill until golden brown,"  do you mean put them under
>the broiler?

Yes, sorry, I forgot to put in the US translation!  ;-)

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From: maryf 
Date: Mon, 22 Jun 1998 23:37:56 -0400
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Sure do a dijon vinagrette.  Olive oil, red wine vinegar and dijon
mustard and any herbs you like.  Gnenerally 3 parts oil, one part
vinegar and 1 tablespoon (or to taste) of mustard.  Herbs, I like
tarragon, parsley and thyme, or dill and celery seed.  Boil red potatoes
with the skin on, slice or chop them to your hearts desire, red onions
sliced thin and some celery and green or red pepper.   We serve this
warm at our house.

You can also do a traditional one using No-fat mayo and No-fat sour
cream and mustard.

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From: helen[at]hwatson.force9.net (Helen Watson)
Date: Tue, 23 Jun 1998 17:02:37 GMT
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Here you go:

 Greek Potato Salad With Dried Tomatoes
 By:  Internet Chef
 Yield:  4 servings
 
  450     	g                   	potatoes; cut in 0.5 cm slices
  40      	g                   	sun-dried tomatoes; (not oil-packed)
  4       	tablespoons     	olive oil                          
  4       	tablespoons    	water                              
  2 1/2 	tablespoons       	lemon juice                        
  1       	large clove         	garlic; crushed
  1       	tablespoon       	fresh oregano; chopped
  1       	teaspoon           	salt                               
  1/2     	teaspoon          	pepper                             
  1       	                    	seedless cucumber; sliced
  1       	                    	red onion; sliced
  125     	g                   	Feta cheese; crumbled
  50      	g                   	Greek olives; pitted
 
 In 2 litre saucepan over a medium heat, cook the potatoes, covered, in 5   
 cm boiling water until tender, about 12 minutes; drain and set             
 aside. Meanwhile, in a small bowl, cover the tomatoes with boiling water;  
 set aside for 10 minutes while you prepare the dressing.                   
                                                                            
 In large bowl whisk together the olive oil, water, lemon juice, garlic,    
 oregano and seasoning.                                                     
                                                                            
 Thoroughly drain the tomatoes and pat dry with paper towels. Add potatoes, 
 tomatoes and cucumbers to the bowl containing the dressing; toss to coat.  
 Mound potato mixture on a plate. Arrange the onion, cheese and olives on   
 top.                                                                       
                                                                            
 Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg         
 cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fibre; 14 g            
 protein.                                                                   
                                                                            
 Source: The Potato Board                                                   


 Grilled Sweet Potato Salad
 By:  Dairy Diary 1997
 Yield:  4 servings
 
  450     	g                   	sweet potatoes; peeled and sliced
  1       	tablespoon         	olive oil                          
          	                    	seasoning                          
  225     	g                   	salad leaves                       
  110     	g                   	cherry tomatoes; halved
  2       	tablespoons    	pumpkin seeds                      
          	                    	DRESSING:                          
  2       	teaspoons       	sherry vinegar                     
  2       	tablespoons     	extra virgin olive oil             
  1       	teaspoon           	clear honey                        
 
 Preheat grill to a medium heat and brush the potato slices with the olive  
 oil.   Season and grill for 10 minutes on each side until tender.          
                                                                            
 Arrange salad leaves, tomatoes and seeds on a platter.                     
                                                                            
 Make the dressing by pouring into a jug and whisking well.   Drizzle over  
 the salad leaves.                                                          
                                                                            
 Place the hot potato slices on the salad and serve.                        


 New Potato Salad
 By:  Dairy Book of British Food
 Yield:  4-6 servings
 
  700     	g                   	new potatoes; small
  2       	                    	hard boiled eggs; yolks only
          	large pinch         	cayenne pepper                     
  1       	teaspoon         	caster sugar                       
  1/4     	teaspoon         	anchovy essence                    
  1       	tablespoon     	herb vinegar                       
  150     	ml                  	double cream                       
          	                    	fresh chives; snipped for garnish
 
 Cook the potatoes in their skins in boiling water for 10-15 minutes, until 
 tender.                                                                    
                                                                            
 Mash the egg yolks, cayenne pepper and sugar to a paste with the anchovy   
 essence, vinegar and 1 teaspoon of cold water.  Stir in the cream.         
                                                                            
 When the potatoes are cooked, drain thoroughly and toss with the dressing. 
 Serve warm or cold, garnished with the snipped chives.                     
                                                                            
 VARIATION                                                                  
                                                                            
 Replace the cream with soured cream or natural yogurt and substitute the   
 anchovy essence for 1 tablespoon chopped fresh herbs such as tarragon,     
 chives, mint or parsley.                                                   

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From: margstuder[at]aol.com (Margaret)
Date: 6 Jul 1998 07:13:07 GMT
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Here you go.

Fat Free Potato Salad

12 to 15 medium red potatoes, well washed and boiled but still firm
1 pint fat free sour cream
2 Tbs. minced fresh dill weed
1/4 cup chopped chives
1/2 cup purple onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup chopped celery

Stir dill weed and chives into sour cream and let sit overnight tightly covered
in the refrigerator.  Cut potato into bite sizes, but leave skin on. Combine
remaining vegetables.  Stir in sour cream mix.  If it isn't quite enough, you
can add more sourcream.  


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