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Potato Salad No Mayo

Potato Salad No Mayo

Potato Salad No Mayo

Use a thin knife to test potatoes for doneness - it keeps them from getting waterlogged. Peel and dice the potatoes at the last minute to keep them hot, and be sure to use a non-reactive bowl like glass. - Jenny Jones

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Makes: 6 servings

Potato Salad No Mayo

Ingredients:

    Salad:
  • 1 1/2 pounds red skin potatoes
  • 1/2 cup diced celery
  • 1/4 cup chopped onion, green or white
  • 2 hard-boiled eggs, chopped
  • 1/4 cup chopped parsley
  • Dressing:
  • 1/3 cup vegetable oil or extra light olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon fresh lemon juice
  • 1 clove garlic, crushed
  • 1 teaspoon Dijon mustard
  • 3 Tablespoons potato cooking water
  • 1/2 teaspoon salt + pepper to taste

  • 3 Tablespoons mashed potato

Instructions:

  1. Cover whole unpeeled potatoes with cold salted water, bring to a boil, cover & simmer until tender, about 20 minutes.
  2. While potatoes cook, combine dressing ingredients (except mashed potato).
  3. Drain potatoes. Cut off a small piece. Peel and mash about 3 tablespoons of potato with a fork until smooth and whisk into the dressing.
  4. Peel and dice hot potatoes into 1/2-inch cubes & place in a glass bowl.
  5. Pour dressing over hot, diced potatoes and toss. Let cool for 5 minutes and toss again.
  6. Stir in celery, onion, eggs, and parsley.
  7. Cover and refrigerate.

5 Comments on "Potato Salad No Mayo"

  1. Marilyn E.

    Jenny, I am fairly new to your website but from what I have
    seen – you are a joy and I so much appreciate the fact that
    you show concern for the healthy side of a recipe that you
    make, where so many popular cooks do not! I tend to by-
    pass their recipes because of the “overload” they do in
    preparing a recipe but your style of cooking has caught my
    eye. I’m 75 yrs. old and am diabetic, so really appreciate
    anything you make that is lower in sugar and calories but
    yet delicious. I will continue to find recipes from your
    website to make and enjoy – it has kind of re-vitalized me
    with renewed interest in cooking – at my age! Thank you!

  2. Daphne

    I can’t wait to try this recipe, but whole food plant based – without the egg, salt, and oil. Probably will just add more veggies, like diced peppers, jalapeno! and a handful of chopped walnuts! 🙂 Bon appetit! I make your chocolate cake recipe every time a friend has a birthday!

  3. Lisa

    Just finished making this delicious potato salad. Tastes fresh, light and yummy!! Great recipe Jenny! Will definitely make it again.

  4. Ed and Jenny....a different but almost equally as good a cook !!

    Hi Jenny
    In Med school our Nutrition Prof started one class with the (thick English accent ) “ The Poe Tay Tooooo is a much maligned Vegetable”. How true. We have never added cream to our soups or bisque Rather we sizz with thehand held blender a mixture of onion carrot and potatoe usedto make the final soup after making stock and discarding the bones and original veg additions. Mmm mmm good , so thick and velvety , but without the cost and calories of heavy cream. We will try this potato salad recipe for sure as Lobster season is now upon us here in Newfoundland

    As well , your no knead bread , mmmm mmm good and 50 C a loaf we think.

    • Jenny Can Cook

      Hello fellow Canuks. I’m from Ontario. 🇨🇦

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