POTATO SALAD RECIPES WITHOUT MAYONNAISE RECIPES

Name: Baby Red Potato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 4 cups baby red potatoes (cut in small pieces); 1/2 cup green bell pepper (finely diced); 1/4 cup red onion (finely diced); 3 scallions (diced); 1 1/2 tsps Dijon mustard; 1 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tbsp reduced fat mayonnaise; salt and fresh pepper

BABY RED POTATO SALAD (LIGHT ON THE MAYO) - SKINNYTASTE

Baby Red Potato Salad (Light on the Mayo) - Skinnytaste image

This Baby Red Potato Salad is the perfect potluck side, or lunch side for summer BBQs or a picnic. It’s light and easy to make with lots of fresh flavor.

Provided by Gina

Categories Salad Side Dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 9

Ingredients

4 cups baby red potatoes (cut in small pieces)
1/2 cup green bell pepper (finely diced)
1/4 cup red onion (finely diced)
3 scallions (diced)
1 1/2 tsps Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper

Steps:

Bring a pot of salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.
While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste.
Serve room temperature or refrigerate until ready to serve.

Nutrition Facts : ServingSize 3 /4 cups, Calories 107.2 kcal, CarbohydrateContent 17.8 g, ProteinContent 2.2 g, FatContent 3.2 g, FiberContent 2.1 g

SUPER-SIMPLE PICNIC POTATO SALAD RECIPE - BETTYCROCKER.C…

Super-Simple Picnic Potato Salad Recipe - BettyCrocker.c… image

Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!

Provided by Betty Crocker Kitchens

Total Time 5 hours 45 minutes

Prep Time 45 minutes

Yield 16

Number Of Ingredients 11

Ingredients

1 bag (32 oz) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

Steps:

In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 200 , CarbohydrateContent 17 g, CholesterolContent 70 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 2 g, TransFatContent 0 g

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