Salad: No-mayonnaise potato salad?

Subject: No-mayonnaise potato salad?
From: dmckin4975 at (Jennifer)
Date: 22 Jun 1998 09:22:38 GMT
Anyone have a recipe for this -- maybe with lemon juice or vinaigrette?

Thanks in advance for any response!
From: Sharon (sharon at
Date: Mon, 22 Jun 1998 14:16:53 GMT
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.
From: Zafer O. (ozlem at
Date: Mon, 29 Jun 1998 12:16:09 -0400
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.
From: Irmengard Rapier (nofog at
Date: Mon, 29 Jun 1998 19:27:14 -0700
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.

From: Big Willie (dolomite at the
Date: Tue, 30 Jun 1998 16:10:18 GMT
I use Yukon golds, bermuda onions, bell pep, celery, and put pesto on mine--never fails to delight at a picnic--clean and light
From: maryf (maryf at
Date: Tue, 30 Jun 1998 21:12:02 -0400
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.
From: hotel splendid (splendid at
Date: Sun, 05 Jul 1998 10:34:42 +0000
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


ps: you can also include pine nuts
From: sarah (sarah72grad at
Date: 30 Jun 1998 06:27:13 GMT
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.
From: terri walters (terrilee at
Date: Mon, 22 Jun 1998 21:52:00 -0500
You might like this one, made with new potatoes, olive oil, lemon juice, dijon mustard and other yummy things. It's very, very good.

Grilled New Potato Salad

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.
From: Sara (av8r99 at
Date: Wed, 24 Jun 1998 08:51:55 -0500
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?
From: terri walters (terrilee at
Date: Wed, 24 Jun 1998 20:20:05 -0500
Sara wrote:
> When you say, "grill until golden brown," do you mean put them under
> the broiler?

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.
From: sandman09 at
Date: Thu, 25 Jun 1998 00:46:10 -0400 (EDT)
use red bliss potato's, quarter them or smaller, mix with dijon vinaigrette and domestic mushrooms reduce in white wine.
From: helen at (Helen Watson)
Date: Thu, 25 Jun 1998 17:04:38 GMT
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! ;-)
From: maryf (maryf at
Date: Mon, 22 Jun 1998 23:37:56 -0400
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.
From: helen at (Helen Watson)
Date: Tue, 23 Jun 1998 17:02:37 GMT
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.

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

225 g salad leaves
110 g cherry tomatoes; halved
2 tablespoons pumpkin seeds


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.


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.
From: margstuder at (Margaret)
Date: 6 Jul 1998 07:13:07 GMT
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.