SUBSTITUTE FOR MAYONNAISE IN POTATO SALAD RECIPES

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MAYO FREE POTATO SALAD | HEALTHY DELICIOUS



Mayo Free Potato Salad | Healthy Delicious image

A combination of fat free yogurt and hummus make a cool, creamy sauce for this mayo-free potato salad. I used Greek yogurt to prevent the sauce from becoming to watery, but regular yogurt could also be used. Add in whatever your favorite potato salad ingredients are; this recipe is only a guideline. I do like the crunch that the celery and pickles added though - without them the salad would be too mushy.

Provided by Lauren Keating

Yield 4

Number Of Ingredients 8

4 Yukon Gold potatoes
1/2 yellow onion (chopped)
3/4 cup hummus
1/2 cup plain fat-free Greek yogurt
3 ribs celery (chopped)
2 Tbs chopped gherkins
1/4 cup fresh dill (chopped)
salt and pepper

Steps:

  • Cut the potatoes into 1-inch cubes. Place in a large stockpot and cover with water. Bring to a a boil, then reduce heat and let simmer until potatoes are tender. Drain and let cool.
  • In a large bowl, combine the potatoes with the remaining ingredients, mixing well to combine. Season to taste with salt and pepper.

Nutrition Facts : Calories 193 kcal, ProteinContent 8.5 g, FatContent 5 g, FiberContent 6.5 g, ServingSize 1 serving

CREAMY NO-EGG POTATO SALAD RECIPE - FOOD.COM



Creamy No-Egg Potato Salad Recipe - Food.com image

I don't like chopped boiled eggs in potato salad so I developed this recipe using pickles and pickle juice for tang! The fresh veggies are crunchy and delicious. Yes, there are still eggs in the mayo-based dressing but you can sub an egg-free mayo. Try it - it's yummy!

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8-12 serving(s)

Number Of Ingredients 10

2 lbs potatoes
2 stalks chopped celery
1 chopped green pepper
1/2 cup chopped onion
1/2 cup chopped pickle
1 1/4 cups mayonnaise
2 tablespoons pickle juice
2 teaspoons spicy brown mustard or 2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Boil potatoes in water for 25 minutes, drain and set aside to cool.
  • Combine remaining ingredients in large covered container and place in refrigerator while potatoes are cooling.
  • When potatoes are cool enough to handle, peel and cube them.
  • Add to vegetable mayonnaise mixture and toss.
  • Cover and chill at least 6 hours or overnight.
  • Delicious!

Nutrition Facts : Calories 98.2, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 398.8, CarbohydrateContent 22.1, FiberContent 3.3, SugarContent 2, ProteinContent 2.7

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